Make-ahead meals and cooking for the freezer, once relegated to suburban supermoms who had it more together than the rest of us, are now trendy with the healthy-eating crowd.
October has been a very full month for me, and I couldn't have asked for more.
All four of my daughters love frozen acai bowls because they feel like you're eating ice cream for breakfast, except healthier.
You can't beat hot-from-the oven, crispy-on-the-outside, tender-on-the-inside, buttermilk biscuits.
There are certain vegetables that I bring home and have a stare-off with for a while before cooking them.
Most everyone knows the feeling -- some days we're simply overworked and overwhelmed. The kids need shuttling to and fro, job is running late, company's coming in -- or we just don't feel like coming up with dinner.
A chill is finally in the air, which transforms what goes on our table.
Food writers (and I include myself) are often talking about what new things you can do with that package of chicken breasts or that pound of ground beef to get out of the same-old, same-old cooking rut.
Oh, to be Canadian and live in the United States. Then you'd have the opportunity to celebrate two Thanksgivings!
The South is credited with creating the cheese straw but no one knows who, where or why exactly.
With the arrival of the cold-and-cough season, you may be thinking about cooking up a big batch of chicken soup as a cure for what ails us. I love the stuff, too, but I suggest you stock up on some fresh gingerroot instead.
I owe the idea to well-meaning fans, who over the years would approach me to thank me for the genius of making 10-minute-meals.
I am a Football Mom. A New York City Football Mom, so Football Moms from, say, Texas or California might smirk at me a little. That's OK. I recognize the difference.
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.