In the realm of fresh food prod­ucts, either retail or food­ser­vice, prod­uct recalls are not par­tic­u­larly unusual.

A recall is the action or method of remov­ing or cor­rect­ing prod­ucts that are in vio­la­tion of laws admin­is­tered by the Food and Drug Admin­is­tra­tion (FDA).

A food recall occurs when there is rea­son to believe that a food may cause con­sumers to become ill. A food pro­ducer ini­ti­ates the recall to take foods off the mar­ket. In some sit­u­a­tions, food recalls are requested by gov­ern­ment agen­cies, such as the U.S. Food and Drug Admin­is­tra­tion (FDA) and the U.S. Depart­ment of Agri­cul­ture (USDA). Obvi­ously, prod­uct can be recalled for many rea­sons. This can include (but not be lim­ited to), the dis­cov­ery of organ­isms such as bac­te­ria like Sal­mo­nella or for­eign objects like bro­ken glass or metal. It can be due to a major aller­gen (dairy or nuts) not being dis­closed on a label.

Most prod­uct recalls are char­ac­ter­ized as being “vol­un­tary”. This term is some­what ambigu­ous and may lead indi­vid­u­als to believe that a vol­un­tary recall is optional. That is def­i­nitely not true.

A vol­un­tary recall is an indi­ca­tion that the man­u­fac­turer, grower or ship­per of the poten­tially harm­ful pro­duce has been in com­mu­ni­ca­tion and coop­er­a­tion with the fed­eral agency.

Chan­nel surf­ing through the tele­vi­sion cook­ing shows usu­ally yields at least one good prac­ti­cal tip.

If its not about learn­ing some­thing new, then it def­i­nitely serves up a friendly reminder.

The use of fresh culi­nary herbs is one such recent prompt. Any recipe really comes alive with the power of fresh herbs.

How­ever sub­tle or heavy-​handed in use, herbs have the magic to trans­form any appe­tizer, entrée or dessert. Con­sider their astound­ing sen­sory appeal. Visual, taste and smell. Inhale.

Coin­ci­dence to the tele­vi­sion watch­ing week­end was atten­dance at a din­ner party of a really fan­tas­tic home cook. Full dis­clo­sure, she is an indus­try pro­fes­sional who knows her way around good food, excep­tional restau­rants and many signed cook books.

Thanks­giv­ing left­overs are a bet for at least one good sand­wich or warm plate of com­fort post hol­i­day feast.

If soups, sal­ads and sides don’t lend a cer­tain kitchen inspi­ra­tion to the day after foods, rethink the approach.

A few sim­ple fresh ingre­di­ents will ignite a spark to the dol­drums of those glass dishes stacked in the fridge.

Intro­duce gin­ger root, cilantro, edamame and shi­take mush­rooms for a boost of fla­vor to any bowl of Asian noo­dles or rice dish. Spice it up with chili pep­per paste (kochu­jang) or chili pep­per flakes (kochukaru).

Fresh herbs like basil, mint and Ital­ian pars­ley boost taste buds with a dif­fer­ent take to cold sal­ads. Tar­ragon or baby dill move things in an alto­gether new direc­tion.

Peas, arti­choke hearts and fen­nel bulbs and fronds add more than just bright green­ery. Allow the dis­tinc­tive tex­tures and extra­or­di­nary fla­vors to sur­prise the palette. It’s not grandma’s turkey salad if wal­nuts, apple chunks and curry pow­der get folded in to the mix.

Few hum­ble ingre­di­ents pro­vide such com­fort and sus­te­nance as greens and beans.

By beans, we nat­u­rally mean legumes– that class of veg­eta­bles that include lentils, peas and beans of all types.

Can­nellini, Ital­ian, chick peas (gar­banzo), black, white, navy, north­ern, lima, fava, Adzuki and but­ter top the list of pow­er­house beans.

Legumes are typ­i­cally low in fat, con­tain­ing no cho­les­terol, and are high in folate, potas­sium, iron and mag­ne­sium. A good source of pro­tein, legumes can be a healthy alter­na­tive to meat.

Due to their blend of fiber, pro­tein and nutri­ents, legumes aid in blood sugar reg­u­la­tion more than almost any other food group, a key qual­ity for dia­bet­ics and those con­cerned with main­tain­ing sta­ble insulin response.

Every­one loves pie, right? No argu­ment there. The only thing that might come close to sur­pass­ing pie is to have an indi­vid­ual hand pie all to one’s self.

We’re not talk­ing about those gar­den vari­ety, store bought, waxed paper wrapped, card­board crust, sug­ary coated, fake fill­ing small pies. Nope.

Instead, the bar is set high for ten­der, flaky pie crusts, ready for portable, lovely cre­ations burst­ing with local ingre­di­ents.

Crisp, cool evenings war­rant get­ting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that mem­o­ries are made of when we include friends, fam­ily mem­bers and even cowork­ers if one is so inclined.

It really doesn’t mat­ter if scratch bak­ing skills are not per­fected. There are plenty of “secret recipes and tips” avail­able to make the process less daunting.

Sum­mer is fad­ing fast. Vaca­tion days in the rear view mir­ror bring a dif­fer­ent focus with some new rou­tines shap­ing our plates. Before com­pletely let­ting go of sum­mer, how about tak­ing one last bite?

The best of late har­vest sum­mer fruits and veg­eta­bles are ready for the final soirée. Act quickly, as the win­dow is clos­ing on the late bloomers.

That glo­ri­ous camp includes heir­loom toma­toes, egg­plants (in all shapes, sizes and color), sum­mer and early fall squashes (zuc­chini, eight ball, spaghetti and but­ter­nut), and even some squash blos­soms still on the stem.

Last of sum­mer basil makes for pesto for pasta, pizza or bruschetta. Use the toma­toes for tomato and herb salad or Cap­rese with a bal­samic driz­zle. Both are fresh, light and the per­fect com­pli­ment to any Sep­tem­ber din­ner party.

Off the vine pep­per choices, make us dream of sump­tu­ous stuffed bells, chile rel­lenos and roasted Ana­heim, poblano, Hatch and jalapeños. South of the bor­der delec­tables go far beyond salsa. Pep­per pop­pers keep things lively for al fresco appetizers.

Anthony Bourdain’s indeli­ble mark is as large as the void cre­ated by his absence. Three months after his unex­pected death, the food world still mourns.

Shar­ing meals has the abil­ity to bring peo­ple closer together. Anthony’s tal­ent was in show­cas­ing cul­tural diver­sity with­out judg­ment.

It may be impos­si­ble to quite fill the hal­lowed ground trav­elled by “Parts Unknown”, the CNN series that took us across the nation and around the world. The human con­di­tion was com­monly explored in every episode.

Pol­i­tics and cui­sine fre­quently inter­sect. There are any num­ber of issues related to food that push farm­ers, restau­rants, retail­ers and con­sumers to higher ground and social advo­cacy.

Sus­tain­abil­ity through grow­ing prac­tices, water usage, land preser­va­tion, labor prac­tices, immi­gra­tion pol­icy and food safety all impact our food sys­tem. Being informed on all such mat­ters is the tough part.

Sto­ry­telling is dif­fer­ent from relay­ing mere facts and fig­ures. The why and how of some­thing being done car­ries an under­stand­ing of prac­tice. Ask­ing ques­tions and wait­ing for the answers is a way to cul­ti­vate more than a script.

Since Jan­u­ary holds title to National Oat­meal Month, now is the per­fect time to exper­i­ment with this favored morn­ing grain.

Oats have long been a part of the world’s diet for hun­gry humans and their ani­mal coun­ter­parts.

The health ben­e­fits of oats are well doc­u­mented. From low­er­ing LDL lev­els (bad cho­les­terol) to weight con­trol and heart wise affects, there are many plus ups to enjoy­ing oats.

Tra­di­tional think­ing puts a bowl of hot oat­meal smack cen­ter of the break­fast table. Bright “oats ideas” quick to fol­low are oat­meal cook­ies, gra­nola, muffins and breads.

Before we leave the break­fast table and morn­ing rou­tine, it should be noted that healthy oats are right at home incor­po­rated into soups, pilafs, meat­balls, entrees and desserts.

Whether one is a Quaker Oats oat­meal eater, or a fan of Bob’s Red Mill steel cut oats, there is a place at the table for all Jan­u­ary oats.

Ardent pro­po­nents have cre­ated cold oats jars that are make ahead ready. These grab and go meals are a time saver for crazy morn­ing rou­tines. These jam jar jew­els boast lay­ers of oats, fresh fruits, chopped nuts, seeds (chia or flax) honey or maple syrup, along with yogurt or almond milk. Oat Cui­sine– Food carts and trendy break­fast spots from coast to coast are rein­vent­ing clas­sic oats.

Unex­pected ingre­di­ents and cre­ative meth­ods (from brulees to frit­ters) have made oat­meal hip.

Humans have been pick­ling and pre­serv­ing food for nearly 5000 years.

Queen Cleopa­tra attrib­uted her good health and remark­able looks to her indul­gent diet of pick­les.

The United States gov­ern­ment rationed pick­les in the 1940’s, dur­ing World War II. Forty per­cent of the nation’s pro­duc­tion went to our armed forces.

Aunt Bee (the fic­tional tele­vi­sion char­ac­ter of the 1960’s Andy Grif­fith Show) entered her home­made pick­les in a local con­test, cre­at­ing angst in the fam­ily over her “kerosene cucum­bers”.

Over cen­turies, the love affair for pick­led foods has only grown stronger. Cur­rent pickle trends move well past a cucum­bers only rule. A wave of “DIY” pick­les of fruits and veg­eta­bles in acidic baths or brines keeps us inter­ested.

Sweet, sour, salty, spicy or hot cre­ative and com­plex com­bi­na­tions make us pickle happy. Cus­tomized blends of vine­gars, salts and spices are the for­mula to win­ning secret recipes.

Good­bye mon­key, hello rooster”. The Lunar New Year begins on Jan­u­ary 28, with fif­teen days of cel­e­bra­tion and feast­ing ahead.

Shrug off the shenani­gans of 2016 (those mis­chie­vous­ness mon­key traits) and usher in the con­fi­dence of the rooster.

Always well dressed, other rooster traits include loy­alty, talk­a­tive­ness, punc­tu­al­ity, hon­esty and hard-​working dis­ci­pline.

As the two week Spring Fes­ti­val cel­e­bra­tions take place, fam­i­lies and friends travel great dis­tances to be together over shared meals and spe­cial events.

Food trends come and go. Some which are started in metro cities like San Fran­cisco and New York may com­pletely skip over the entire mid­dle sec­tion of the nation.

One trend look­ing to accel­er­ate this year is the seduc­tion of sour. Adding a punch of sour can bal­ance rich or savory dishes.

Global cuisines heav­ily influ­ence our own restau­rant offer­ings and choices. Take a page from Per­sian, Korean, Fil­ipino or even Ger­man menus to inspire new twists on fla­vor pair­ings.

Sour tast­ing foods are indica­tive of higher acid­ity, along with tart­ness or tangi­ness. Bit­ter foods are mostly attrib­uted to unpleas­ant, sharp and some­times unde­sir­able foods. Sour cov­ers pop­u­lar Greek yogurts, kim chees, sour krauts and other fer­men­ta­tions.

Sour fla­vors have piqued our col­lec­tive inter­est, on par with the spicy food addic­tion. Con­sumer demand toward tangy fla­vors has more to do with a move­ment toward well­ness, arti­sanal foods, and eth­nic cuisines.

Amer­i­cans have a seri­ous love affair with snack­ing. Those of a cer­tain age might still define a snack as a quick mid­day grab for a Snick­ers bar or bag of potato chips.

Tra­di­tional daily eat­ing pat­terns are built around three “square and struc­tured” meals. Snacks were sup­ple­men­tal to those three squares.

This behav­ior is yield­ing to more mod­ern eat­ing styles char­ac­ter­ized by fre­quent snack­ing. These snack­ing events occur in a more unsys­tem­atic way and varies from per­son to per­son.

Snack­ing used to be about diver­sion, fun and indulging in food crav­ings. There is a shift toward health, well­ness, fresh and pre­mium snack foods.

Plea­sure is still a com­po­nent to snack­ing, but so are nour­ish­ment, opti­miza­tion and convenience.

Smart cook­ers like Instant Pots are enjoy­ing a moment. This cel­e­brated multi-​cooker is touted as capa­ble of replac­ing seven dif­fer­ent appli­ances.

It brags of doing the work of a slow cooker, an elec­tric pres­sure cooker, rice cooker, steamer, yogurt maker, sauté/​browning pan, and food-​warming pot.

Cook­ing speed may be the sin­gle most advan­tage of going for the Instant Pot. This is par­tic­u­larly true if cook­ing some meats is high on the menu. Shav­ing time off of ribs, roasts and whole chicken mat­ters.

Risotto and dried beans seem to cook in record time. Soups and stews from scratch develop depth of fla­vor with­out turn­ing on the stove or oven.

Not every­one wants or needs sev­eral (or even one more) kitchen gad­get tak­ing up shelf space. Com­pe­ti­tion among food proces­sors, stand mix­ers, blenders, juicers and var­i­ous cof­fee mak­ers is fierce within most households.

We read that how Amer­i­cans eat has def­i­nitely changed. Most con­sumers still believe in and aspire to an ideal — a healthy meal, made from scratch, and enjoyed with oth­ers.

This ideal meal was born of a time when three square meals a day was pre­pared at home on a rou­tine basis.

Home cook­ing was typ­i­cally done by mom, right? That was at least two gen­er­a­tions ago and times have changed, along with what we eat, how we eat and who we eat with.

To grow up in a cook­ing house­hold, meant that moms, aun­ties, grands and greats shared kitchen secrets and meth­ods to favorite fam­ily recipes.

Chop­ping, mix­ing, stuff­ing, fold­ing– all actions over­seen by the seniors in the room. Cab­bage rolls, stuffed pep­pers or squash, ravi­o­lis, pot­stick­ers, Baklava, no mat­ter the eth­nic back­ground, foods that we love required prepa­ra­tion scrutiny by those who came before us.

This teach­ing work­shop allowed for learn­ing other life skills along the way, but cook­ing and bak­ing were para­mount. Cher­ish­ing a miss­ing loved one who has passed on is as sim­ple as mak­ing one of their sig­na­ture dishes.