So, how are we doing? Nine days into 2013, and it's safe to say a notable percentage of Americans who resolved to drop a few pounds are slip-sliding away. If you made that resolution, no doubt your commitment is built of sterner stuff. If you're counting calories in a quest to a healthier weight, perhaps a few suggestions for meals that are 300-calories-or-less will shore up your arsenal.
Making your own pie is one of the best gifts you can give your table, your family and friends. Retailers are offering lots of cool implements to help you create your own stellar versions, so let the baking begin.
I'm always searching for ways to make a healthier version of risotto, one of my favorite winter Italian dishes.
As 2013 begins, many will make resolutions to eat better and lose weight. Mississippi University for Women assistant professor of nutrition Amanda Dahl, RD, LD, offers some tips for weight loss the healthy way. Dahl advises that those steps should include small, reasonable changes with realistic measurable weigh loss goals.
Are you a celebrity watcher? A magazine clipper? A list maker, supplement taker, whole grains baker? No matter what kind of person you are, there's a new diet cookbook to help lay the foundation for that inevitable New Year's resolution.
The first time I had to test a recipe for steamed fish was back in the '80s, when I was working in the test kitchen at Gourmet magazine. And truthfully, the very idea seemed preposterous.
The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.
Barbara Patterson never met a cookbook she didn't like. Her Columbus home has a big bookcase dedicated to them. "And she knows when we've messed with them," her daughter, Carol Boone, smiled. "When she goes to yard sales, she goes straight for the cookbooks -- the older the better.
When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it's the combination of a relaxed atmosphere and last minute inspiration.
Most Americans never will sip the watermelon margarita at Guy Fieri's behemoth Times Square restaurant, nor savor the chicken Alfredo at the Olive Garden in Grand Forks, N.D. Yet both eateries somehow shot to the top of the nation's culinary zeitgeist in 2012, for this was the year of the viral restaurant review, when the rants and raves of seasoned pros and naive octogenarians alike got superstar treatment on the world wide smorgasbord.
Whenever I have too little time and too few ingredients on hand -- or when I've been eating too much meat -- I cook up some broccoli pasta.
An indelible memory I carry from childhood is of Christmas morning breakfasts. In our home, there was no charging from the bedrooms to see what Santa brought, no race between siblings to be the first to the tree. Oh no, if there was one thing we were good at, it was stretching out the Christmas experience.
When it comes to stuffing, it's hard to get a more classic flavor combination than sausage and pecans. The result is a salty, nutty, sweet, crunchy and tender combination of flavors and textures.
Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs.
For me, eggnog season can't come soon enough. As soon as Halloween is packed away, I buy a quart of my favorite eggnog at the grocery store.
Tamales or tamaladas are as much a part of Christmas traditions in Mexico and other Spanish-speaking countries as bacalao (salted cod), pizole (hominy soup) and a nice roasted pavo (turkey). And why wouldn't they be especially popular during Christmas as tamales are one of the only foods that come already gift wrapped.
You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season's must-bake cookie will be.
There was plenty of construction going on in Starkville Sunday afternoon, but there was nary a nail gun or sawhorse in sight. Instead, this project required gumdrops, candy canes and chocolate kisses. And, oh yes, imagination.
Here's the thing about decorating for Christmas. It should be fun. It should be an occasion. It should involve delicious food.
There is no subtle way to say this. This cake screams Christmas.
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