Imagine a blustery, chill day in the not too distant future. You've been hard at it in the office, or maybe tied up all afternoon with committee meetings. Winter's early dark has descended by the time you walk through your front door, only to be greeted by a ravenous horde.
School, kids, work ... It's always something. Whatever the culprit, we are all busy.
If you have kids, chances are pretty good you'll find yourself needing to bake something for a Halloween event.
A tangy fermented tea called kombucha has moved from the natural foods aisle to the mainstream. But it's also moved into the hot seat amid renewed concerns that it can contain low levels of alcohol.
This past weekend had me scrounging in the closet for something with long sleeves. The simple act made me almost giddy.
Most of the foods we eat -- even among those of us for whom eating is a career -- pass our lips and leave not even a fleeting memory. Most foods.
General Mills is recalling 1.8 million boxes of Cheerios and Honey Nut Cheerios produced at a plant in Lodi, California, saying the cereal is labeled gluten-free but actually contains wheat.
Rice salads are a summertime staple, perfect for picnics and al fresco dining.
I am in the process of decluttering my home, and as you may know from personal experience, it can be a daunting task.
Ready to get retro with your baked goodies? How about a batch of do-it-yourself toaster pastries? They are easier than you think.
I am a complete sucker for baked treats and simple sugary carbs.
Because I find myself with overripe bananas pretty much every other week, our family eats a lots of banana bread.
This time of year, with the weather getting colder, I love to serve soup for supper.
Most of us know the feeling, that sweetly hollow spot that opens when we think of a beloved family member no longer by our side. Kris Lee of Starkville is familiar with it, too.
Does back-to-school time have you humming a few bars of the weeknight dinner blues?
In the farm-to-table food world of today, we often praise the cook who keeps recipes simple, letting the ingredients speak for themselves.
The Casano family has seen some changes lately, and they're loving them.
I was back home in Athens, Georgia, this past weekend at my high school reunion, and it was a fun, fun, fun time.
Given how quickly it cooks, fish stands out as the perfect candidate for a weeknight meal, especially in the fall, when the resurgence of school and work can seem like the onset of hurricane season.
I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky.