After my last column about kitchen gadgets I've taken a second to think about each utensil I pick up.
St. Patrick's Day, aka the Feast of St. Patrick, is devoted not only to "the wearing o' the green," but the eating of the green.
As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.
Fresh lemon -- including the juice and the peel -- is one of my all-time favorite ingredients, in part because it's just so versatile.
And then there were 16. After auditioning with hundreds of other aspiring young cooks for the television series "MasterChef Junior," Mark Coblentz of Starkville has baked, broiled and sauteed his way into the show's top 16 junior home chefs from across the country.
Is it not enjoyable to take advantage of another culture's holiday to explore new recipes and treat yourself to something delicious? It is.
I've always loved crepes, those elegant, paper-thin French pancakes.
Starchy sides are a mainstay of the classic American dinner. It's easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.
I began a recent cooking demonstration by showing the group a few of my favorite kitchen helpers.
I have a recipe for a potato gratin in my last cookbook, "Dinner Solved!", that I firmly stand by.
Like many families, we try to minimize the amount of processed sugar we eat.
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs.
"I tripled the frosting recipe because I like a lot of frosting," smiles Pat Wheeler, spreading sweet butter-yellow swirls on an oversized cake destined to please a lot of palates.
Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world.
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat.
As usual, I've been cooking with what is in my home, doing my best to use up items that for some reason seem to multiply when I'm not looking.
I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins.
News flash: Kale is still in.
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine -- a deeply satisfying staple.
Pink -- the color of romance and charm, affection and tenderness.