Chas Allen might be starting to feel a little like the mythical Jack of fairy tale fame, the lad who grew a legendary beanstalk.
What to do on a busy weeknight when you poke your head into the fridge and discover a variety of souvenirs left over from previous meals -- including veggies, protein and starch?
As much as I love a juicy beef burger, I've become a little obsessed with creating veggie burgers that step in and satisfy without any meat.
When this column appears, I'll be back home in Columbus, but as I write it I'm on Day 8 of a 10-day road trip. To remain true to the spirit of my column, I'll relate the trip as food memories.
Eating healthy doesn't mean there isn't room for occasional treats like Chinese takeout or a drive-thru for our favorite one-of-a-kind cheeseburger.
I am smaller than a dime, and though I am cool, I can also burn. I can be many colors, but also none at all. I am a household name, but people rarely speak of me. What am I?
Here's a scrumptious treat for Halloween. It happens to be too delicate to give away to the trick-or-treaters, but it's just right for y-o-u and your family and friends at a Halloween party or dinner.
A stream of golden honey shimmered as Becki Altman drizzled the sweet topping over buttered Shrewsbury cakes chock-full of dried cranberries and walnuts.
As we head into the fall, local markets are beginning to feature winter squash.
The arrival of apple season is a worthy consolation prize for the departure of summer.
This is one of those super-fast pastas that you will be happy to add to your repertoire, especially now when many of us are getting swallowed up into back-to-school schedules.
I have a little follow-up to a few of the recipes from the last few columns.
Taxi cab confession: Before now, I had never made a tarte tatin.
What's for dinner? It is the eternal question and, nationwide, the "I'm out of ideas" face can be spotted on folks wandering the grocery store in search of inspiration.
I almost always have pimento cheese in my refrigerator. It is one of my comfort foods and I never get tired of it.
As summer gives way to autumn, don't assume we have to say goodbye to fresh produce.
We always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashanah, when I was little.
Spaghetti and meatballs was the classic dish I ate at Grandma's house growing up: She had her all-day recipe that filled her creaky house with heady aromas that built anticipation as meatballs simmered in sauce on the stove.
At the end of a long fall day -- after dealing with all the seasonal demands of work and school -- you don't want making dinner to be a big deal.
I made several quick breads last week and my new favorite one is blueberry cobbler bread. It was a great use of last spring's frozen berries and was the fruitiest of the three I made -- strawberry and banana being the others.