Marisa McClellan is a writer, teacher, and blogger at Food in Jars. She is the author of Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces. She has written for Fine Cooking, Parents Magazine, Vegetarian Times, USA Today, the Food Network, Serious Eats, Food 52, The Kitchn, Saveur, Edible Philly, and more. She lives in Philadelphia with her husband. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at www.foodinjars.com.

America’s beloved little indigo-colored berry has been around for ages. 13,000 years to be precise. Who can resist that burst of blueberry flavor whether it’s picked fresh or in a muffin or a pie? Taste alone makes these violet-tinged poppers desirable; but now they’ve been anointed as a health food—full of antioxidants and part of a healthy brain diet. This month we invite you to include these delicious blueberry recipes as part of your entertaining agenda or everyday plans. The only thing better than serving delectable, healthy food is eating it!

Hi, I’m Tina, a work at home mom, food blogger, recipe developer and the woman behind Mommy’s Kitchen!  I live in Texas and my blog features old-fashioned classics, comfort food and family recipes that are easy on your budget. My goal is to get families out of the fast food line and back to the dinner table, family style, with easy, delicious recipes.

June 1 is National Tomato Day, the start of a summer season of succulent delights when tomatoes play a starring role. Sun-warmed, cold or cooked, tomatoes are the key ingredient in 78 percent of America’s favorite recipes.

Who doesn’t loooove a hamburger? (OK. Vegans and vegetarians this is not your article.)  When the Pink staff discovered May is National Hamburger Month, we felt remiss in not celebrating America’s favorite food. We wanted to rectify that. With little persuasion, staff volunteers went out to sample a few of the Lowcountry’s best burgers.  Here is their report.

When you think of nachos, if you focus on large platters of chips topped with heaps of meat, cheese and sour cream, think again. The appetizer, snack or meal that’s always been a decadent restaurant favorite is a quick-prep treat at home, too. The even better news is that choosing your own foundations and toppings means that not only can good flavor be at your fingertips, but good nutrition, as well.

Hay, ya’ll. May is OFFICIAL BBQ MONTH! It’s the month we Lowcountry people sweep the last of the pine pollen from our porches and patios and haul out the grill. It’s the month of Memorial Day cookouts when the neighborhood starts to fill with a smoky smell that signals summer guests and get-togethers. It’s time to move the cooking from the kitchen to the backyard! And who better to launch this BBQ blast than Sweet Baby Ray’s, one of America’s premiere BBQ sauce brands.

Before walking into Vineyard 55, you’re immediately immersed in the eclectic atmosphere of the wine and cheese bar, where a cozy front porch, comfortable couches and bistro tables all beckon you to stay a while. Think, Old South meets chic outdoor bistro. The inside is matched exuding old-world rustic. Wide, brown leather couches adorn the walls with old wine-barrels, serving as high-top tables, scattered throughout the room. On one side there is a spacious bar, where locals sit and enjoy their anticipated first drink of happy hour. The atmosphere alone screams, “This is where the l

Avocados have come a long way from simply being the green that makes your guacamole. Known as a "nutrient booster," avocados help the body absorb more fat-soluble nutrients, such as alpha and beta-carotene. Long story short, they are, if there ever was one, the good side of fat. With over 20 valuable body-loving nutrients, avocados are as simple and delicious to infuse into your recipes, as they are nutritious.

When I first walked into 843 nearly six months ago, I was immediately charmed. With built-in shelves lined with cookbooks, paintings and interesting knick-knacks, antique hanging windows and an ecclectic mix of furniture, the restaurant makes you feel at home. However, it's not all about its good looks­, 843 offers a one-of-a-kind menu that spans from Asian fusion to fresh local seafood. With spring here and the patio open for al fresco dining, this hidden gem should be on your list to experience.

Spring has sprung and it’s time to start thinking about yummy, cool sweet treats to share with family and friends. Whether planning an Easter family gathering, whipping up goodies galore to serve after an Easter egg hunt, or sharing delightful dessert after a day at the golf tournament, these always-delicious JELL-O recipes are sure to be crowd pleasers. In fact, JELL-O has been an American favorite for more than 100 years and is the largest-selling prepared dessert in America. Approximately 420 million JELL-O Gelatin and Pudding boxes, and 1 billion cups of JELL-O are sold in the United States each year. Needless to say, there is a huge variety of recipes that are not only creative, but also tried-and-true.

Not only is chocolate good at Valentine’s Day, but a little piece of chocolate can make any bad day better. Nestle’s mission of “Good Food, Good Life,” not only exudes who they are as a company, but also portrays how a little love in your life in the form of a bit of chocolate can take you to a place that no green juice can. Not only has Nestle been committed to making the best chocolate for its consumers for more than a century, they also are recognized as a leader in nutrition, health and wellness. Nestle’s products nourish your body, raise your spirits, delight your taste buds and help you celebrate with the people you love.

Growing herbs indoors is a great way to supplement your kitchen with fresh ingredients and wonderful aromas all year round. It can be fun and easy while saving you money on often pricey, store-bought herbs. When using fresh-grown herbs in recipes, you can use roughly one-third of the amount compared to dried versions, while achieving the same delicious taste.

Growing herbs indoors is a great way to supplement your kitchen with fresh ingredients and wonderful aromas all year round. It can be fun and easy while saving you money on often pricey, store-bought herbs. When using fresh-grown herbs in recipes, you can use roughly one-third of the amount compared to dried versions, while achieving the same delicious taste.

Funky. Fresh. Fun.
These three words are the epitomy of Delisheeyo. As you open the door to this hidden gem, you immediately take a big breath in and feel refreshed. From the bright, happy decor to the positive energy, you may leave with a whole new outlook for the day.