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!

Seafood tastes different in the South. It’s no rumor the shrimp is pinker, oysters juicier and fish flakier. Some attribute this to the magic of the South’s brackish water, or because it’s prepared using recipes passed down through generations. With sensational seafood in mind, we went to revered cookbook author and guru, Nathalie Dupree for a tasty peek at her Southern cuisine. We were lucky enough to interview Nathalie, who speaks with the unwavering voice of an expert, “Our seafood is just better. There’s no other way to describe it, it’s taste all the way. Fish are what they eat and here the shrimp just eat better things.”

Nathalie has become a household name for elevating the type of southern food we’ve grown up smelling in Grandma’s kitchen. From fresh shrimp and grits—Nathalie’s favorite—to fluffy biscuits smothered with butter and jam, she’s found a way to capture the soul of southern cuisine and bundle it into 750+ recipes and 14 cookbooks. She welcomes young, old, experienced and greenhorns to fearlessly tie on an apron, roll up their sleeves and get to it.

Despite her gift, Nathalie didn’t always consider being a chef, “You don’t wake up and say I have a talent for this,” she said. It wasn’t until she stepped in for the chef in her sophomore year college dorm that she unearthed a yearning. “You wake up and think gee, I love doing this, and I love feeding a crowd.” However, this realization was anything but easy. “I told my mother I wanted to be a chef, and she said, ‘Oh no, ladies don’t cook,’” Nathalie said, describing the culinary scene of the 60s.

Whether it’s an annual Cinco de Mayo fiesta or Taco Tuesday, Mexican inspired meals are always on the radar. The ever-popular home ”taco bar” is a go-to for gatherings of family and friends, and it wouldn’t be the same without a spicy dose of Old El Paso’s incredible Mexican flavors. Fast and affordable, it’s easy to create a flavorful feast for the entire family! This month we’re celebrating Cinco de Mayo all month long with caliente recipes that will put the feast in your fiesta!

When spring rolls around, I always see the quote: “I was clean for nine months and now my dealer is back...” floating around. Who may you ask is this dealer? Well, she’s dressed from head-to-toe in a green uniform, decked out in earned badges, smiling from ear-to-ear and holding an arm full of cookies. She is your local Girl Scout. Maybe it’s the limited availability, but there’s little better than a chilled Thin Mint, or tart Savannah Smiles cookie. And now... Pink is bringing you recipes that incorporate your favorite addiction. Mind blown!

While this cake looks pretty plain, it is a family favorite,
absolutely delicious and loved from coast-to-coast. It’s a crave food and a no-fail stand-by. My mother gets requests for this cake all the time. I gave her the recipe, but she is the one known for it. Her best friend, Stewart Bristow, used to ask her to bake it every time her brother-in-law, Dr. Melton Bristow, would visit from California. He would call in advance wondering if my momma was going to bake THE cake. He passed away last year, so this year Mom made Stewart one for her birthday instead. Moist, lemony and a delightful blend of flavors, this cake is a perfect accompaniment for Easter, brunch, lunch, bookclub, or as a scrumptious dessert served after dinner with a little vanilla ice cream.

I’m shouting it for the world to hear: “I LOVE Asian food.” Quick, easy, and loaded with vegetables,  Asian dishes are a no-brainer when it comes to a flavor-filled, delicious dinner. For this month’s “#worldwidewomen” themed issue, we turned to the best-selling and most widely recognized soy sauce brand: Kikkoman.

All seasoned cooks have secret ingredients they use to add that last, elusive layer of flavor to their dish that brings everything together. Asian chefs have been using traditionally brewed soy sauce in this capacity for hundreds of years. During the 17th century, legend has it the original recipe for Kikkoman Soy Sauce was developed and brewed by a resourceful widow in Noda, Japan. And, during the 1600s in the same town, the founding families established the first commercial brewery, which eventually became the Kikkoman we know today. An indispensible part of Japanese cuisine, soy sauce’s popularity began to grow beyond the country’s borders, when Kikkoman started exporting to the U.S. in the 1800s. Today, Kikkoman is known for its harmonious combination and subtle balance of the five basic flavors of sweet, sour, salty, bitter and umami (savory).

Gold Medal Flour has been a staple in kitchens across America for more than 130 years. Milling flour is a skill requiring an expertise in blending art and science. Founder Cadwallader Washburn started the company in 1866 on the banks of the Mississippi River in Minneapolis. From the beginning, Washburn built the flour company on a solid foundation of commitment to larger production and superior quality. Controlling his own mills afforded the company almost immediate success.

Confident in his products, Washburn eventually entered his flour in an international competition, where the flour was awarded the top three prizes, including the gold medal. This win inspired Washburn to change the company name to the brand you know today—Gold Medal Flour. Gold Medal has stayed true to its commitment to quality all through its years, and now focuses their baking line on eight precision milled, premium-quality flours, including bread, organic, Wondra, whole wheat, and white whole wheat flour types, in addition to the standard self-rising, plain and un-bleached.

I have to be honest about sports. I’m there for the good times: the World Series, the Olympics and, of course, the Super Bowl. Even then, for me it’s all about the food. I’m right there, front and center, on Super Bowl Sunday, cheering on the underdog, breathlessly waiting for the next commercial while enjoying some decadent party food.

Today, I want to share with you my most favorite, best-ever party dips. No one would consider any of these healthy food choices, and for that I do not apologize. After all, we don’t do this every day. So let’s lighten up and get ready to party!

Healthy eating habits are first and foremost in nearly everyone’s mind right now. Whether you are at the perfect weight, or looking to lose some extra pounds, a healthier lifestyle is beneficial to everyone. With this in mind, Pink decided to team up with California Walnuts for some hearty, walnut-inspired and flavor-filled recipes with healthy benefits.

Packed with nutrients and a delicate nutty taste, walnuts offer unlimited versatility for everything from baked goods to toppings, spreads and sauces. A whole food, rich in Omega-3s, naturally gluten free, sodium free and cholesterol free, walnuts are a tasty powerhouse. In fact, they are a certified heart-healthy food by the American Heart Association, and emerging research demonstrates benefits for gut health and decreasing cancer risk.

Christmas decorations are coming out of attics, ovens are working overtime, the smell of evergreen fills the living room, and favorite traditions unfold as December 25th approaches.
Every family has their favorite traditions, which help to make memories and bring joy for years to come.

Darlene Enright’s tradition is baking fabulous cookies. Bottom line: Baking is her thing; she loves it! It started as a hobby and ended up a passion. She has taught her daughter, Courtney, her special talent, and her husband Tom gets included in the fun as the official taste tester. “Tom knows to get out of the house when I have my baking weekend. When he comes back, he gets to eat all the ones that don’t look good,” Darlene laughed.

A holiday staple, this creamy, delicious goodness makes an appearance in nearly every course from amazing appetizers to delicious desserts. Philadelphia Cream Cheese brings flavor and exceptional texture to our favorite recipes and it’s creamy dreamy deliciousness has made it the No. 1 cream cheese brand in America. With so many Americans heralding it’s excellence, the Pink team decided it would be the perfect finale for 2018’s tasty line up (It’s our favorite, too!).

Philadelphia Original Cream Cheese traces its roots back to 1872, and it has been the standard of high-quality cream cheese ever since. Made with five simple ingredients, it is perfect for adding creaminess to recipes. You already love it for standards such as cheesecakes and dips, but be sure to give it a try for making creamy pasta sauce, delectable no-bake desserts, and rich soups. Our advice: Always keep some on hand because everything seems better with the creamy taste of Philly.

Holiday traditions are drenched in delectable desserts and delicious holiday staples—all of which tend to bring our healthy eating habits to a skidding halt. So, this year, we sought out the experts at local weight loss and wellness resort, Hilton Head Health (H3), to help us find a healthy-ish way to get through the holidays.

The iconic “Hoo Hoo!” giggle of the Pillsbury Doughboy has been stirring up kitchens across America since 1965. Poppin’ Fresh—yes, the doughboy has a name—was created to help advertise Pillsbury and grew to be the adored brand mascot with lasting star power. He’s been in more than 600 ads for 50 Pillsbury products. From buttery biscuits to flaky piecrusts, this mega-brand has been bringing families to the table for unforgettable fare for nearly 150 years.

September is National Whole Grains Month and Pink’s annual health issue, thus we have teamed up with the Oldways Whole Grains Council for the scoop on the health benefits of whole grains, as well as to share new, delicious recipes to teach you how to incorporate nutritious whole grains into your healthy lifestyle. Let’s face it...there is a lot of information out there on eating healthy and much of it is contradictory. So, with the help of the Oldways Whole Grains Council, let’s break it down:

What is a Whole Grain? All grains start life in their natural state as a whole grain, which is the entire seed of a plant. This seed (or kernel) is made of three edible parts—bran, germ and endosperm. As long as these three parts are still present in the original proportions it is considered a whole grain. Some whole grains include: amaranth, barley, buckwheat, corn (including whole cornmeal and popcorn), millet, oats, quinoa, brown rice, rye, sorghum, teff, triticale, wheat (including: spelt, emmer, farro, einkorn, Kamut®, bulgur, cracked wheat, wheatberries) and wild rice.

George Hirsch, Jr. grew up in Long Cove on Hilton Head Island in a family who loves cooking. “My mom likes to say I was born with a wooden spoon in my mouth. She would feed me over her shoulder—tasting this and that,” chuckled George, co-author of College Man’s Cookbook. “As a food writer, my mom always put me to work in the kitchen (even when I just wanted to play video games), and now as I look back, I appreciate all I learned.”

When he headed to college at the University of Georgia, he soon realized many of his friends’ cooking skills were raw and under cooked—voila, the idea struck. George called up his mom, Carrie Hirsch, and said, “You should write a cookbook for college guys.”