A classic Thanksgiving dinner is only complete with the classic finish -- an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with pillowy soft mounds of whipped cream.
On Tuesday morning, Nov. 20, Columbus' S.D. Lee Home will once again witness a festive frenzy of shopping as hostesses select fresh pies and cakes, savory cheesestraws, aromatic breads, jellies and sweet candies to supplement their Thanksgiving feasts.
Even if you avoid baking all year long, there's a very good chance the allure of the holidays will seduce you into having a go at a batch of cookies.
The trouble with baking your own tender, delicious dinner rolls for Thanksgiving is that too often they fail to come out nearly tender and delicious as you hope.
Vegetarians have long known a Thanksgiving secret the rest of us are reluctant to admit -- it's all about the side dishes.
The "cake" in this case is minimal -- just three layers of baked phyllo dough cut into squares.
It's awfully hard to get excited about a food called "nutritional yeast flakes."
Most of us have to be suffering from a pretty mind-blowing caffeine withdrawal migraine before we'll reach for instant coffee. That doesn't mean you shouldn't buy some, because while instant coffee makes a generally lousy cup of java, it can do astounding things for your cooking.
The humble can of tuna continues to inspire recipes; this one, from Levana Kirschenbaum's comprehensive new book, "The Whole Foods Kosher Kitchen," is a keeper because it uses both the fennel bulb and its fronds.
It's that time of year again, when pumpkins, ghosties and bumps in the night provide that delicious tingle that makes Halloween a fun time to indulge.
As a kid I never much cared for parsnips.
It's not enough for Halloween drinks to be delicious. They also have to be creepy.
When the weather takes on the crisp mantle of autumn, our taste buds turn to fall's favorite foods. Chili often tops the list.
Have you seen the size of caramel apples lately?
Looking to freshen up your tailgate spread? Well, Southern Living and the Southeastern Conference have teamed up to help.
Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great way of preserving the catch for later.
That Marisa Baggett ever ended up as a sushi chef is, she conceded, somewhat of a happy accident.
When I told my mother -- a fiend for candied ginger -- that I was testing a batch of these muffins, she said she wished she could fly right over and dig in. She's not the only one.
The lightly dressed crab shines in this pretty appetizer, which is finished with a tangle of mixed greens and small local or cherry tomatoes.