Once upon a time, I came to accept the fact that there really wasn't a benevolent bunny hopping around my yard once a year to hide pretty eggs in clever places.
Quite often, I think a simple Greek salad is perfect as is, no adornments needed.
I mentioned to my husband recently that I had mastered an oven-baked chicken tender recipe, and his response was a little underwhelming; dismissive even.
When Shannon Jones Bowen committed to walk 60 miles and raise $2,300 for breast cancer research, she wasn't thinking about her homemade tamales.
I'm reporting in to say that the night of ossobuco (or osso buco) was wonderful.
The produce aisle is a healthy budget cook's best place to start a supermarket shopping trip.
Crawfish season is one sure sign of spring. Banners go up on restaurants, and parties start moving outside where guests can pile up their plates with the "little lobsters."
This nan pizza is a fun way to eat the flavors of India in America's favorite food.
Canned beans are fantastic convenience food. For a little over a buck, you can stock your pantry with a shelf-stable protein source that works in main dishes or in side dishes.
With two big feast days looming -- Easter and Passover -- I thought I'd offer up a simple but delicious side dish.
After my last column about kitchen gadgets I've taken a second to think about each utensil I pick up.
St. Patrick's Day, aka the Feast of St. Patrick, is devoted not only to "the wearing o' the green," but the eating of the green.
As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.
Fresh lemon -- including the juice and the peel -- is one of my all-time favorite ingredients, in part because it's just so versatile.
And then there were 16. After auditioning with hundreds of other aspiring young cooks for the television series "MasterChef Junior," Mark Coblentz of Starkville has baked, broiled and sauteed his way into the show's top 16 junior home chefs from across the country.
Is it not enjoyable to take advantage of another culture's holiday to explore new recipes and treat yourself to something delicious? It is.
I've always loved crepes, those elegant, paper-thin French pancakes.
Starchy sides are a mainstay of the classic American dinner. It's easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.
I began a recent cooking demonstration by showing the group a few of my favorite kitchen helpers.
I have a recipe for a potato gratin in my last cookbook, "Dinner Solved!", that I firmly stand by.