We have fielded a lot of questions about cookware over the years. One of the most recurring themes is something along the lines of “What can I do with my Dutch oven?” Read More ⇒

Food impersonating other food is a dime a dozen these days: cauliflower rice, vegan burgers, nut cheese. I don’t have a problem with any of that. Live and let eat, I say. But once in a while, it’s nice to come across a dish that merely reminds you of something else — a whisper of a memory ra… Read More ⇒

If you’re going to eat pumpkin pancakes, this is your window to do it. Read More ⇒

If you’re a pumpkin spice person, you’ve probably already had at least one pumpkin spice latte, and if you’re really into PSL, perhaps your cupboard is overflowing with pumpkin spice chips, salsa, cookies and granola bars. Read More ⇒

Sweet maple syrup, spicy mustard and tart balsamic vinegar make an unusual sweet and sour glaze for sauteed pork medallions. The medallions are made by cutting pork tenderloin into slices and then flattening them to about ½ inch thick. This shortens the cooking time for the pork. Read More ⇒

The ground-beef case is getting more crowded these days, with grocery stores across the country overflowing with plant-based options that are textured, packaged and displayed just like their cow-dependent predecessors. And this isn’t just your hippie aunt’s stuff: High-tech fiddling with veg… Read More ⇒

Like many ingredient-obsessed cooks, I hit the farmers’ market once or twice a week. I eat my Brussels sprouts and squash in October, my asparagus and rhubarb in June, and not a whole lot beyond potatoes and onions in February. Fresh, local and organic is my kitchen mantra. Read More ⇒

Should you have any thought of creating an apple orchard and making craft cider to sell, your first year’s efforts are likely to run $27,755. Read More ⇒

Months after Burger King started serving a plant-based version of its signature Whopper, McDonald’s announced Thursday that it is rolling out its own veggie burger. Read More ⇒

All the bins of apples at the local farmers market make my heart beat faster. How much to buy? Which varieties are my favorites? Do I take a chance on a new apple? How many can I eat on the drive home? Read More ⇒

The characters of “Downton Abbey,” the long-running PBS historical drama spun into a feature film that premiered Sept. 20 are beloved. The starchy butler Carson, the bon-mot-slinging Dowager Countess, the chauffeur-turned-family-member Tom Branson ... Read More ⇒

ALEXANDRIA BAY — The Thousand Islands Winery will once again hold its Oktoberfest celebration from noon to 7 p.m. Saturday at 43298 Seaway Ave., Alexandria Bay. Read More ⇒

To live a year in Meike Peters’ life! In “365” (Prestel, $40), Peters, who won a James Beard award for her 2016 book, “Eat in My Kitchen,” offers a meal for every night from January to December. The recipes are largely European in focus (Peters lives in Berlin and Malta), skew seasonal and, … Read More ⇒

Though it’s one of the most beloved slogans in American advertising, “Melts in your mouth, not in your hand” never rang quite true to me. The pleasure of M&M’s comes from their texture when you crunch on them: hard candy shell, soft chocolate mantle, surprise nuts or peanut butter in the… Read More ⇒

Grilled cheese is elemental. All you need is the right cheese (I like Gruyere or sharp cheddar), the right bread (I go for a soft sandwich bread), a little butter and a pan, and you’re on the way to a quick, simple, satisfying meal. Or at least the main thrust of one, rounded out by good old… Read More ⇒

Melissa Copeland wants to convince you that cooking vegan meals doesn’t mean you’ll have to spend a lot of money or hunt for exotic ingredients. In her new cookbook, “30-Minute Frugal Vegan Recipes,” she offers lots of appealing dishes that are inexpensive, flavorful and simple to prepare. Read More ⇒

If anything says “the end of summer,” it’s school buses and tomatoes. The bright yellow of the buses and the vivid colors of tomatoes — especially heirloom tomatoes — presage autumn’s changing leaves with almost the same palette. Read More ⇒

I had to try it to believe it. Pabst Blue Ribbon, the maker of the original ironic hipster beer, has created a hard coffee beverage. Yes, you read that correctly, and, no, this is not your mother’s white Russian. Read More ⇒

MASSENA — Corey and Jennifer Deshaies were at the New York State Fair over the Labor Day weekend with one goal in mind — to capture a win in the Taste NY Food Truck Competition with their Rapidz Pulled and Loaded Food Trailer. Read More ⇒

One of the joys of cooking is discovering new ingredients. Put me in a spice store or international grocery, and I am like a kid in a candy shop. (That’s still a thing, right?) But there are also plenty of genuine discoveries to make when ingredients you know and love are combined in a way y… Read More ⇒

At the annual American Cheese Society Judging and Competition held this month in Richmond, Va., the award for “Best of Show” went to Stockinghall by Murray’s Cheese, a cow’s milk clothbound cheddar — made for Murray’s by Cornell University and Old Chatham Creamery in Chatham, Columbia County… Read More ⇒

Some cookbook authors have earned my complete trust, and Amy Chaplin is one of them. I’ve never made a thing I didn’t love from her stunning first book, 2014’s “At Home in the Whole Food Kitchen,” and have recommended it countless times. So I knew that when the Australian teacher, consultant… Read More ⇒

Bacon and corn may not be as revered a summer pairing as fresh mozzarella and tomatoes or prosciutto and melon, but it has similar charms — at once savory and juicy, salty and sweet. Read More ⇒

The first thing to remember is that there are exactly 9 bajillion and 12 recipes for ratatouille. This means there’s no one “right” way of doing it. There are plenty of wrong ways — scorched onions, not enough seasoning, too much dog — but it’s such a common preparation that pretty much ever… Read More ⇒

Ah, fall. Read More ⇒

If, like me, you planted a handful of zucchini seeds several months ago, you are now probably trying to figure out what to do with all that squash. Read More ⇒

This is a no-cook, 15-minute, summer supper perfect for a Labor Day weekend picnic or any night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful salad. Read More ⇒

In advice columnist Judith Martin’s book, “Miss Manners’ Guide to Excruciatingly Correct Behavior,” a reader asks: “What is the proper way to eat potato chips?” Read More ⇒

Broccoli stands up beautifully to the bold flavors of soy sauce, ginger, garlic, chile and scallion in this stir-fry. As always, fried rice is best made with cold leftover rice. Make sure to organize your prep in advance, setting up your bowls of ingredients next to the stove, as this goes v… Read More ⇒

WEST HOLLYWOOD — Like any good chef about to open a restaurant, Andrea Drummer wants to get her pairings just right. But her lamb chops with plantain-mango salsa won’t be matched with wine or beer. Read More ⇒

An icebox cake, for the unfamiliar, is an easy summer dessert that comes together in the chilly confines of your refrigerator. The oven plays no role in the making of an icebox cake — and that’s a good thing when temperatures are high and something cool, creamy and sweet seems like just abou… Read More ⇒

When you stroll through a farmers market during peak tomato season, you can almost feel the yearning. One table after another burns bright with the fruits of the season, nature’s true eye candy. Everything about these plump orbs invites you to take them home: their juicy colors, like prism l… Read More ⇒

The tastes of Tennessee are much more than its iconic confectionary delights of Goo Goo Clusters and Moon Pies and the savory taste of Bush’s Baked Beans, all of which originated and are made in the Volunteer State. A Southern meal is a special thing, and finding unique places with great pla… Read More ⇒

MEXICO - Celebrate Oswego County agriculture and all the local food it provides at 6:15 p.m. Sept. 27 at the 10th Annual Oswego County Harvest Dinner. Read More ⇒

Nothing disappoints me more than a dry sandwich. So here is a recipe by my friend Pati Jinich, host of the public-television series “Pati’s Mexican Table,” that has you bathe grilled vegetables in a tart cilantro vinaigrette before piling them between ciabatta rolls and topping with cheese. Read More ⇒

MASSENA — Lunch snacks were a little buggy at the Nicandri Nature Center on Thursday, as guests dined on Cricket Chirps, Cricket Bites, Scorpion Suckers, Mealworm Bites and Cricket Flour Brownies. Read More ⇒

Anybody who’s read much of anything about food over the past few years has surely heard the maxim “Eat food, not too much, mostly plants.” Read More ⇒