This cranberry-fig compote, finished with a splash of balsamic vinegar, is a big upgrade to the same old cranberry sauce.
read moreTomato “gravy” is a uniquely Appalachian specialty and a wonderful way to use summer-ripe “maters.” Serve it with biscuits, over scrambled eggs or polenta (or grits, of course), or spoon…
read moreMy love of vintage cookware started when we were cleaned out my mom’s condo after she died, sorting through what to keep and what to give away. Before that, honestly, I didn’t really care much about “old stuff.”
read moreCoffee cake is one of those retro specialties, an old-school standby from the Mrs. Maisel era. You know, when having a nice, simple, home-baked “something” to serve with coffee was hostessing done right. It didn’t have to decorated to within an inch of its life and Instagram ready.
read more‘Tis the season for pictures of “perfect” roast turkeys populating social media feeds, magazines and ads. They’re the stuff of Norman Rockwellian dreams — presenting a perfectly cooked bird to…
read moreCheck out my new project: Best Plant-Based Meals Spring/Summer 2019, a special-interest bookazine partnership between Nourish Evolution & AMG/PARADE.
read morePackages of fresh cranberries in markets this time of year mean it’s time to make a key ingredient for this seasonal cocktail: the Cranberry Rose.
read moreA razor-sharp knife is every cook’s BFF. Here’s how to sharpen dull knives and keep those blades sharp, plus bonus tips about the best cutting board, ever.
read moreAutumn is cookbook season, when publishers release their premier titles ahead of the holiday gift-giving season. Here are my top six picks.
read moreGhee — Indian-style clarified butter — is the latest old-is-new food trend. Sure you can buy it, but ghee is easy and fun to make at home. Here’s how.
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