A jar of sourdough starter passed along during the pandemic ignites a new obsession.
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This cranberry-fig compote, finished with a splash of balsamic vinegar, is a big upgrade to the same old cranberry sauce.
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Tomato “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…
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My 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.”
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Coffee 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.
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‘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…
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Check out my new project: Best Plant-Based Meals Spring/Summer 2019, a special-interest bookazine partnership between Nourish Evolution & AMG/PARADE.
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Packages 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.
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A 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.
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Autumn is cookbook season, when publishers release their premier titles ahead of the holiday gift-giving season. Here are my top six picks.
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