Glaze is not just for doughnuts. This delightfully sweet coating has it all: a short ingredient list, a simple, foolproof method and a unique ability to give anything it touches a look that’s as beautiful as it is delicious. Made in a variety of colors and used to create different decorative… Read More ⇒

You’re having a party? Sounds like fun. Read More ⇒

Tasty, light meatballs in a rich pasta sauce are an American favorite. The meatballs in this recipe are made with bread soaked in water and squeezed dry. This makes them very light and fluffy. Read More ⇒

With holiday events pulling my family in multiple directions, and friends more likely to pop in spontaneously to raise a glass, my home kitchen needs to be extra nimble this time of year. It’s recipes like this, which provide crowd-pleasing flavor in the most stress-free, flexible way, that … Read More ⇒

Anyone who has invited a group of people over for a meal understands that doing it by yourself can be a heavy lift. A potluck party allows friends and family to share the load. “During the holidays especially, a potluck takes some of the pressure off a host and makes it easier for them to ce… Read More ⇒

Here are five wines worthy of gracing your table at Thanksgiving or anytime. The emphasis here is on food-friendly wines that pair well with a variety of flavors. So think pinot noir, rosé, riesling, zinfandel and, of course, bubbles. Rankings: three stars: exceptional; two stars: excellent;… Read More ⇒

Hasselback potatoes are frequent offerings on Midwestern tables and have enjoyed spikes in popularity through the years. Said to have originated at the Hasselbacken Inn in Sweden, these buttery treats show up now across the country and, if the Internet is any indication, all around the world… Read More ⇒

Thanksgiving is both like and unlike every other meal you’ll eat the rest of the year. You cook food. You eat it. But you also make a lot more of it, often with a lot more pressure — and a lot more mouths to feed. Read More ⇒

ST. LOUIS — How do you rework a classic? How do you refresh a masterpiece? Read More ⇒

New Jersey food blogger Nikki Marie learned to cook in her Italian grandmother’s kitchen. She was taught about the importance of using locally sourced products and seasonal produce. And, she says, “there is a constant ingredient threaded through my life that is still very prominent on my fam… Read More ⇒

Maybe your in-laws aren’t such great cooks. Or you’ve run out of ways to disguise the fact that the Brussels sprouts casserole that’s a staple at family gatherings is worse than vile. One solution: Fly your holiday dinner with you. Read More ⇒

Stroll through just about any grocery store this time of year, and you’ll come across aisles and end caps brimming with what marketing, tradition and consumer habits have deemed essential Thanksgiving ingredients: Canned pumpkin. Bags of marshmallows. Cans of sweet potatoes. Cartons of crisp… Read More ⇒

Some people have a strict definition of chili, but to me a major joy of the dish is that it’s more a big open field than a narrow path, with plenty of room to play. I suppose at a minimum it needs to include some kind of chile, plus meat (or poultry) and/or beans simmered in a savory, season… Read More ⇒

In the kitchen, I think tools generally fall into two categories: must-haves and nice-to-haves. Must-haves possess wide appeal across the board. They’re things it would be hard to do much cooking without — a chef’s knife, skillet, saucepan and a variety of other utilitarian pieces. Nice-to-h… Read More ⇒

Drink too many hard seltzers last night? Fear not, help is on its way. Help that comes in a can. You can now buy bitters and soda in a can from The Bitter Housewife, an artisanal bitters company out of Portland, Ore., available online for easy delivery to your bedside or boat dock. Read More ⇒

I used to think that paprika and parsley were just for show — nothing more than powdery red dashes on creamy deviled eggs, and verdant speckles breaking up the brown monotony of beef stew. Pretty, but expendable. Read More ⇒

MASSENA — A local fishing guide has shared his concerns with federal and state officials about the possibility of contaminated perch ending up on restaurant menus in Massena, Canada and Vermont. Read More ⇒

Fruit adds something special to savory dishes: a generous dose of seasonality. We can get so many fruits year-round, but when they’re at their in-season peak, there’s nothing like, say, citrus to spark a winter salad, grilled peaches to make a barbecue sauce sing of summer or pears to turn a… Read More ⇒

Fall is full-swing, with Thanksgiving upon us. So, in order to spice up your seasonal dishes, we went digging into The Dallas Morning News Archives to bring out some of the most interesting pumpkin dish recipes. Read More ⇒

San Francisco restaurateurs Anthony Myint and Karen Leibowitz may have been ahead of their time with their environmentally minded restaurant. The Perennial, which closed in February after three years of business in the city’s challenging Mid-Market neighborhood, tried to tackle climate chang… Read More ⇒

A semi-viral Facebook post from a Pennsylvania police department has become the latest example of an exhausting Halloween tradition: The spread of super-scary — but largely unfounded — warnings about poisoned Halloween candy. Read More ⇒

Consider the pizza box. Not a specific pizza box, because they all pretty much look the same, but all the pizza boxes you might have encountered anytime in the last half century or so. They’re probably some combination of red, white and green, and maybe feature an Italian-looking chef with a… Read More ⇒

Our fellow home cooks are constantly asking us for ideas and recipes to help them put a healthy-ish meal on the table at lightning speed — for those familiar nights when you just don’t have time for lots of chopping and extensive prep. We can all relate. Read More ⇒

It’s been a couple of weeks since I had my last farmers market peach, and the transition always feels like a bit of a bummer. But my disappointment is lessened knowing pear season is ramping up. While buying any type of pears I could get my hands on for the photo above, I sampled my first Se… Read More ⇒

The idea of another pumpkin loaf either makes you excited or makes your eyes roll out of your head. If you’re in the latter camp, I implore you to give my iteration a shot. Read More ⇒

Around a month ago, when the “Sexy Mr. Rogers” costume began circulating on social media, I started thinking grimly about a theme for this year’s Halloween drinks. “Burn it all down”? “Abandon all hope, ye who enter here”? Read More ⇒

Forget carving pumpkins on Halloween this year. Instead, put a tropical twist on the holiday by making a scary or cute pineapple jack-o-lantern. Read More ⇒

Food writer Samantha Seneviratne believes that cooking is a necessity but baking is a choice. Read More ⇒

The Negroni, one of the world’s royal cocktails, is celebrated even more this year because it’s 100 years old. The essential ingredient: Campari, the elegant Italian bitter. Read More ⇒

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 ⇒