Easter has always been special for my family. First, for its spiritual significance. But also for the sweet joy of waking up Easter morning to venture into the backyard to see if the Easter Bunny had hidden eggs and left us baskets filled with surprises.
With spring -- and Easter -- upon us, I offer a dish guaranteed to spruce up a seasonal brunch.
Spaghetti squash is a large round squash that forms spaghettilike strands when it's cooked.
With spring just down the road, you've likely already figured out the main dish for the feast accompanying whichever of the two big seasonal holidays -- Easter or Passover -- you celebrate.
Last week, we looked at a few ways Ireland's iconic Guinness stout can be used in the kitchen. This week, with St. Patrick's Day coming up Saturday, we check in to see how local eateries may be planning to give a nod to the Emerald Isle.
Salmon is my No. 1 favorite fish in the ocean, and I am not alone.
For all the grief the Caesar salad gets in the culinary world, I proudly admit to adoring the classic flavor combination -- garlicky-lemon dressing mixed with anchovy-umami undertone that can only come from salty fish, topped off with nutty, pungent Parmesan.
With St. Patrick's Day approaching, thoughts have drifted to things Irish.
The dead of winter is much more tolerable when you a make a mood-lifting dinner like this one.
These bar cookies are everything! They are loaded with texture, flavor and just enough salt to make them addictive.
Here's a salad fit to join the lineup for your fanciest dinner or holiday meal.
We feel it. Winter hibernation is coming to an end. We're waking up to blossoms, greening and calendars filling up with functions, fundraisers, kids' sports, spring cleaning or just plain wanting to spend more time outdoors.
Does your meatless Monday game need an overhaul?
Is there anything dreamier than the tender crumb of a light-as-air angel food cake?
How often have you tossed the dinner salad? And, I am not talking about tossing it with dressing.
We all have favorite foods. That doesn't change just because one becomes president of the United States.
Slowly cooking a big hunk of tough, inexpensive meat isn't just the best way to cook this cut of meat. It's really the only way.
One of the best pieces of advice I have read about promoting healthy eating is to make your own food.
A larger-than-usual crowd meeting up at your house for dinner? This Onion Beer Bread would add a lot to the menu.
Open a glossy magazine, a cookbook, a colorful menu or watch almost any food commercial, and you're almost assuredly witnessing the work of food stylists. The art of making food look irresistible for the camera is a learned craft, and students in a food styling course at Mississippi University for Women's Culinary Arts Institute (CAI) Monday had a Valentine's Day feast ready for its close-up.