A stream of golden honey shimmered as Becki Altman drizzled the sweet topping over buttered Shrewsbury cakes chock-full of dried cranberries and walnuts.
As we head into the fall, local markets are beginning to feature winter squash.
The arrival of apple season is a worthy consolation prize for the departure of summer.
This is one of those super-fast pastas that you will be happy to add to your repertoire, especially now when many of us are getting swallowed up into back-to-school schedules.
I have a little follow-up to a few of the recipes from the last few columns.
Taxi cab confession: Before now, I had never made a tarte tatin.
What's for dinner? It is the eternal question and, nationwide, the "I'm out of ideas" face can be spotted on folks wandering the grocery store in search of inspiration.
I almost always have pimento cheese in my refrigerator. It is one of my comfort foods and I never get tired of it.
As summer gives way to autumn, don't assume we have to say goodbye to fresh produce.
We always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashanah, when I was little.
Spaghetti and meatballs was the classic dish I ate at Grandma's house growing up: She had her all-day recipe that filled her creaky house with heady aromas that built anticipation as meatballs simmered in sauce on the stove.
At the end of a long fall day -- after dealing with all the seasonal demands of work and school -- you don't want making dinner to be a big deal.
I made several quick breads last week and my new favorite one is blueberry cobbler bread. It was a great use of last spring's frozen berries and was the fruitiest of the three I made -- strawberry and banana being the others.
If you are a meat geek, then you have read about the reverse sear, which has gained popularity in the grilling and barbecue world in the past few years. Reverse-sear is a technique where you cook the meat slowly using a low indirect heat and when it is almost done, you sear it over a high direct heat to brown the outside.
Who doesn't love an egg roll? For generations it's been Chinese cuisine's No. 1 hit in America. And why not? They're ubiquitous, they're fried, they're delicious, and you can eat them with your hands. Unfortunately, egg rolls are restaurant food.
I have been thinking about steak recipes with pedigree and history, such Steak au Poivre, Steak with Sauce Bordelaise and Steak Florentine, and the words Steak Diane popped into my brain.
While no one is recommending a steady diet of bacon here, really, who doesn't enjoy the smoky, savory taste from time to time?
If you're a fan of traditional French onion soup -- and who isn't? -- you're going to love this burger.
Late summer fruit is perhaps my favorite.
September is a curious kind of month. It's the time of year that we wistfully bid farewell to the easy, carefree days of summer and say hello to the crisp apples, new school clothes and the more structured schedules autumn brings.