Squash is as American as apple pie, so why isn't this delicious, healthy and versatile ingredient as prominent at our Thanksgiving tables?
Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.
Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes.
Although Thanksgiving is the quintessential American holiday, some of my American friends and I celebrate it here in London every year.
Last week I baked an apple for Terry -- Hasselback style -- and it had so much more appeal than a regular baked apple.
A while back, in honor of Julia Child's birthday (she would have been 104 this year), I created a dish that embodies one of her many excellent sayings: "The only time to eat diet food is while you're waiting for the steak to cook."
We all have our favorite winter dishes and mine is stuffing -- or dressing, technically, since I don't stuff it in a turkey.
Any time capers mingle with anchovies and garlic, I'm happy.
With Christmas looming on the calendar, Devin Hill, like most 10-year-olds, has given some thought to her wish list.
Cheesecake is usually served cold. So brace yourself for something a little different.
I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup.
Autumn brings its own assortment of flavors to the forefront -- comforting tastes, textures and aromas of favorites like cinnamon, bubbling apple desserts, pumpkin, ginger and, of course, caramel.
I love coffee. My standard order is simple: coffee with milk, no sugar.
My grandmother, who lived with us when I was growing up, had a serious sweet tooth and would bake something almost every day.
This time of year, with the weather getting colder, I love to serve soup for supper.
Over the summer, I traveled to Wooster, Ohio, for a barbecue summit at the headquarters of Certified Angus Beef.
In a small commercial kitchen on Highway 182 west of Starkville, Amber Peoples spends her Sundays hustling to prepare as many as 250 meals each week, double the number she made a month ago.
I want the weather to be cool so badly, and I can't stop thinking about winter food I want to cook such as short ribs slow-cooking in red wine, or some gumbo or dishes made with dried peas.
I love dessert. I also love being healthy.
Aromas filling Mandy Clark's kitchen Sunday evening were as inviting as any gourmet bakery.