Betty Clyde Jones gets the cooking bug about this time of year. She isn't alone.
What do couscous, quinoa, kale and cauliflower have in common?
Are you the sort of person who insists that Thanksgiving mashed potatoes can only be served straight up buttery, or are you willing to allow room for a little creative adulteration in the name of bigger, bolder flavor?
Let's say that this year's Thanksgiving feast is going to be a more intimate affair than the usual cast of thousands, yet you still want turkey. It can be done.
Exploring wine is a sensory journey, one made with the eyes, nose and palate. Unlocking its secrets, its varieties, its language, has fascinated enthusiasts through the ages.
What with fall being well under way, we feel it's time to set aside our bags of marshmallows. They were fine for s'mores in summer, but do we really need to disgrace our sweet potatoes with them?
The turkey, the stuffing, the gravy, the mashed potatoes, the sweet potatoes, the bacon-Brussels sprouts medley, the corn, the salad, the cranberry sauce ... A bountiful table, for sure.
Just because the weather has turned crisp, doesn't mean you have to put away your grill.
Some people are all about the stuffing. Some can't do without the mashed potatoes. And the debate over marshmallows with the sweet potatoes can stoke family feuds. But at the end of the day, Thanksgiving is all about the bird.
In my last column I longed for fall and cool weather. Two weeks later I am at the lake, stuck inside because of cool, fall rain for the past two days.
In their natural form, cranberries are quite healthy, full of vitamin C and fiber and packing just 4 grams of sugar per cup.
During fall -- and particularly at Thanksgiving -- we often find ourselves searching for just the perfect side dish.
Three more days 'til Halloween and you've put off doing anything creative with those pumpkins you picked up a week or so ago. Sure, you meant to, but the carving, the mess, the clean up ... and besides, it's too late now, right? Of course not.
It's that time of year again, when gaggles of little ghosts, goblins and ghouls expect sweet treats.
Jasper White, one of my favorite Boston-area chefs and an old friend, likes to tell a story about the time Julia Child insisted he make common crackers (the hard round crackers served with chowder in New England) from scratch.
Creamy, comforting, earthy, warming, silky and gorgeous. Butternut squash -- and many other winter squashes -- cozy right up to traditional Indian flavors.
Mason Chandler needed just a little more red icing to make his sugar cookie perfect Monday. Then, a bit of green and a touch of blue and, oh yes, three or four more googly candy eyes.
At long last there's a faint, far-off whisper of fall in the air.
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.