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!
At a time of year associated with bounty, Starkville's Casserole Kitchen reminds us that not everyone is blessed with it.
When I was a kid, my parents sometimes brought home tins of deliriously delicious cheese crackers.
We know that when you were a kid, you loved shoving those tasteless canned black olives onto the tips of your fingers, then nibbling them off one at a time.
In Moroccan and the Middle Eastern cooking, the lemon is treated much differently than here in the U.S. And it's a difference I love.
I am an unabashed fan of refrigerated pie crusts.
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.