Easter sides are depressingly predictable.
Chicken paprikash is the kind of dish that reveals itself immediately and inarguably as comfort food, even if you've never eaten it before in your life.
Last week I spatchcocked a chicken! No need to blush; spatchcock is a culinary term referring to removing the backbone of poultry to flatten the bird for cooking.
At Easter, there is just nothing better than a spiral-cut ham!
Cabbage is almost as popular on St. Patrick's Day as green beer! And that's because cabbage -- unlike green beer! -- is a quintessential part of Irish cuisine (along with bacon and potatoes).
People often ask me what my most-used kitchen tool is (a high-speed blender). But if you were to ask my mom that same question 30 years ago, I am sure she would have answered her Pyrex baking dish.
Sometimes simple is just what the doctor ordered. And sometimes cake is just what the doctor ordered.
St. Patrick's Day -- the Feast of Saint Patrick, La Fheile Padraig -- is next Thursday.
For me, St. Patrick's Day isn't just an excuse to drink Irish whiskey and Guinness. It's also an excuse to bake with them!
Somewhere in the repertoire of every healthy-minded cook is a stir-fry.
This chocolate cake is more delicious and more indulgent than any dessert has a right to be. And you will thank us for that.
Cottage cheese is a staple in my home.
While working as an optician and later mentor manager for an optical concern in the Tuscaloosa region a few years ago, Nikeah Leech began to realize she had a knack for business.
Meal-kit companies have exploded in the past four years, shipping boxes of raw meat, seafood, fresh vegetables and other ingredients to busy city folk who want to skip the supermarket and still cook at home.
Subway customers can finally rest assured that their "Footlong" sandwiches will be as long as promised.
I recently attended a lovely dinner organized by a local garden club as a fun yearly get-together.
Of all the trendy/healthy/unusual ingredients I use regularly in my cooking, the one I get questions about most is nutritional yeast (which tastes way better than it sounds).
If you're still using teriyaki sauce from a bottle, you're doing it all wrong. And you're depriving yourself of the awesomeness that is homemade teriyaki.
Once upon a time (like, yesterday) I had a hefty hunk of pork, no time and no specific thing I wanted to make.