Starchy sides are a mainstay of the classic American dinner. It's easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.
I began a recent cooking demonstration by showing the group a few of my favorite kitchen helpers.
I have a recipe for a potato gratin in my last cookbook, "Dinner Solved!", that I firmly stand by.
Like many families, we try to minimize the amount of processed sugar we eat.
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs.
"I tripled the frosting recipe because I like a lot of frosting," smiles Pat Wheeler, spreading sweet butter-yellow swirls on an oversized cake destined to please a lot of palates.
Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world.
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat.
As usual, I've been cooking with what is in my home, doing my best to use up items that for some reason seem to multiply when I'm not looking.
I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins.
News flash: Kale is still in.
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine -- a deeply satisfying staple.
Pink -- the color of romance and charm, affection and tenderness.
Wow, does this dish look classy, right? But look at the ingredient list -- not too long.
With Mardi Gras fast approaching, I thought it might be fun to salute New Orleans' cuisine by finding a new use for the city's unique and far-famed Creole spice mix.
Primed to romance your certain someone on Valentine's Day? Nothing says "I love you" more persuasively than a home-cooked meal.
Pescatarians are those among us who eat fish, but not other meat. It's a practice Devan Torrence of Starkville has followed for almost a decade now, due in large part to a beef and pork allergy.
Recently I did a cooking demonstration for a local garden club and after that, hosted five friends for a long weekend.
It is easy enough to put out bag after bag of chips during a Sunday football-watching party, or any other gathering for that matter.
Cauliflower is a wonder-veggie.