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We all know that the turkey is the star of the Thanksgiving feast, but like a circus extravaganza, would be nothing without its troupe of fun and flamboyant sideshows.
Last week when I heard the raspy voice and phlegmy cough of my dear friend over the phone, I offered to bring her some homemade chicken soup.
As we transition into autumn, truly my favorite season, our body clocks, appetites, and palates have to reset to shorter, cooler days, heartier foods, and more earthy, robust flavors.
Ahh, ’tis the season for chilling and grilling, but alas, we’ve all been burned badly by the obscene food prices rapidly heating up.
A friend of mine, who happens to be a diehard carnivore, cried on my shoulder the other day about her weight gain and assorted digestive ails.
With Mother’s Day quickly approaching at the speed of ice cream melting in a microwave oven, I would like to pay tribute to Mildred, my mom, (and all the moms across the land) by sharing the many treasured shopping, prepping, cooking, baking, and other culinary tips I gleaned from her over the years since my childhood.
Reflecting on the past year in food, it’s been a whirlwind of lofty gustatory ambitions as many of us played armchair chefs and bakers for our comfort, distraction, amusement, and amazement.
This holiday season is definitely not a one-size-fits-all celebration.
Alas, April, the mild-mannered month that typically heralds the coming of spring — and sparkles like its designated diamond birthstone with a pile of precious celebrations — is now on lock-down. These fun events that highlight fertility and rebirth, freedom, the national pastime, pranks and humor, and literary and planetary pursuits will all have to be rejiggered this year.
It’s time to celebrate St. Patrick’s Day on March 17 with some scrumptious breakfast dishes and drinks inspired by the Emerald Isle.
More and more of us are turning to plant-based diets, whether for health reasons or environmentally-conscious ones. So the hunt is on for protein sources that don’t bleed, yet are satisfying, hearty, tasty and versatile. I broke down last week, and tried a batch of “cheat meat.”