It's that time of year again, when gaggles of little ghosts, goblins and ghouls expect sweet treats.
Jasper White, one of my favorite Boston-area chefs and an old friend, likes to tell a story about the time Julia Child insisted he make common crackers (the hard round crackers served with chowder in New England) from scratch.
Creamy, comforting, earthy, warming, silky and gorgeous. Butternut squash -- and many other winter squashes -- cozy right up to traditional Indian flavors.
Mason Chandler needed just a little more red icing to make his sugar cookie perfect Monday. Then, a bit of green and a touch of blue and, oh yes, three or four more googly candy eyes.
At long last there's a faint, far-off whisper of fall in the air.
Imagine a blustery, chill day in the not too distant future. You've been hard at it in the office, or maybe tied up all afternoon with committee meetings. Winter's early dark has descended by the time you walk through your front door, only to be greeted by a ravenous horde.
School, kids, work ... It's always something. Whatever the culprit, we are all busy.
If you have kids, chances are pretty good you'll find yourself needing to bake something for a Halloween event.
A tangy fermented tea called kombucha has moved from the natural foods aisle to the mainstream. But it's also moved into the hot seat amid renewed concerns that it can contain low levels of alcohol.
This past weekend had me scrounging in the closet for something with long sleeves. The simple act made me almost giddy.
Most of the foods we eat -- even among those of us for whom eating is a career -- pass our lips and leave not even a fleeting memory. Most foods.
General Mills is recalling 1.8 million boxes of Cheerios and Honey Nut Cheerios produced at a plant in Lodi, California, saying the cereal is labeled gluten-free but actually contains wheat.
Rice salads are a summertime staple, perfect for picnics and al fresco dining.
I am in the process of decluttering my home, and as you may know from personal experience, it can be a daunting task.
Ready to get retro with your baked goodies? How about a batch of do-it-yourself toaster pastries? They are easier than you think.
I am a complete sucker for baked treats and simple sugary carbs.
Because I find myself with overripe bananas pretty much every other week, our family eats a lots of banana bread.
This time of year, with the weather getting colder, I love to serve soup for supper.
Most of us know the feeling, that sweetly hollow spot that opens when we think of a beloved family member no longer by our side. Kris Lee of Starkville is familiar with it, too.
Does back-to-school time have you humming a few bars of the weeknight dinner blues?