Six days into 2016 and some of us are already feeling the pressure of lofty promises we made ourselves in a fit of new year euphoria.
The French love to cook fish by poaching it in a flavored liquid, usually a combination of white wine and water, leeks or onions, and some herbs.
Alice was our au pair from China, and when she joined our family she brought with her a slew of tasty dishes.
I love every bite of the holidays. I loved the mashed potatoes and the pies and the cornbread stuffing and everything else. And I'm not going to look back with regret.
No matter how many spins we've taken around the sun, there is something special about the eve of a new year.
The best New Year's Eve party I ever attended was a progressive graze of one appetizer after another all evening.
A frittata is an Italian omelet, but one in which all of the add-ins (cheese, veggies, meat, rice, what have you) are mixed directly into the eggs (rather than folded into the center).
Years ago, a friend took me to one of his favorite restaurants in New York City. Dinner was fantastic, the company riveting, but what stayed with me most was dessert: maple budino. One bite and I was smitten.
Here we are, just a day away from Christmas Eve, when we'll all be nestled snug in our beds -- probably under the A/C because Old Man Winter has taken leave of his senses. Nevertheless, I'm looking forward to our annual Christmas Eve chili tomorrow night.
Like millions of you, I am a home cook. I get dinner on the table for my family day after day. I plan the main dish, the vegetables (I always serve two so any pickier kiddos have a choice) and the sides.
Samosas probably are India's favorite snack. These crispy triangles are loved by everyone from Bollywood actresses to business managers and toddlers to grandmas.
Who says a holiday roast has to be red meat or poultry? Take a page from my French husband's family's book of traditions and serve salmon!
When candymakers buy chocolate in bulk, it's a sure sign they are serious about their craft.
I don't care who you are, December is busy.
One of the biggest challenges of producing a holiday meal is figuring out how to cook all of the various dishes and land them all on the table at the same thrilling moment.
Every year at about this time, Associated Press recipe developer and chef Alison Ladman releases the much-anticipated "cookie package" -- 12 fresh recipes for the "12 Days of Christmas" ... and bunco, garden club, cookie swaps, church socials, caroling, neighborly gifts or just warming our tired feet by the fire.
Holiday roasts -- as delicious as they are -- often suffer from slab-of-meat syndrome.
Wassail will flow freely in Columbus Friday, and a few fanciful characters will come to life to ring in the season.
Thanksgiving is behind us. On Sunday I used the last of my turkey breast-for-two and made turkey salad.
It's holiday entertaining season, so we say bring on the fat and carbs!
4. Mixology History, with Recipes BOOK REVIEWS