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!
At a time of year associated with bounty, Starkville's Casserole Kitchen reminds us that not everyone is blessed with it.
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.
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.
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?