Published on March 22, 2017 - Page 13
I am a morning person (by choice, not nature), and breakfast is my favorite meal of the day. Strong coffee and a hearty morning meal make me feel...
Published on March 22, 2017 - Page 13
Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’...
Published on March 22, 2017 - Page 13
The weather we’ve been having this winter has me craving some stick-to-your ribs comfort food. Since I grew up in Tucson, Arizona, comfort food was...
Published on March 22, 2017 - Page 15
Sunshine, clear blue skies, daffodils and even dandelions, they’re all a part of my favorite season! Spring peepers are calling out their welcome...
Published on March 15, 2017 - Page 13
For me, St. Patrick’s Day isn’t just an excuse to drink Irish whiskey and Guinness. It’s also an excuse to bake with them! Not too long ago, I had...
Published on March 15, 2017 - Page 13
St. Patrick’s Day traditions in the United States run deep. We eat corned beef and cabbage, we drink green beer, and we shame our co-workers into...
Published on March 15, 2017 - Page 13
I’m not a fan of potato salad that tastes like a bunch of spuds smothered in mayo. I want more. At the very least, I want to taste the potatoes...
Published on March 15, 2017 - Page 17
If you’re anything like the rest of us, you might tend to needlessly overcomplicate your life. You plan an elaborate dinner for a Wednesday night....
Published on March 8, 2017 - Page 13
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party...
Published on March 8, 2017 - Page 13
How about this comment made by my cousin’s husband? “I am convinced that interacting with animals instills a certain amount of common sense in...
Published on March 8, 2017 - Page 13
I have a recipe for a potato gratin in my last cookbook, “Dinner Solved!”, that I firmly stand by. Here is another that I firmly stand by. And I...
Published on March 8, 2017 - Page 15
NEW YORK — Is “fake milk” spoiling the dairy industry’s image? Dairy producers are calling for a crackdown on the almond, soy and rice “milks” they...
Published on March 8, 2017 - Page 15
St. Patrick’s Day, aka the Feast of St. Patrick, is devoted not only to “the wearing o’ the green,” but the eating of the green. Both customs nod to...
Published on March 1, 2017 - Page 13
Lent begins today, and for many that means the beginning of meatless Fridays. Fish traditionally becomes the go-to protein for those days, but that...
Published on March 1, 2017 - Page 15
‘Okay, it’s time for an afternoon nap. Let’s all settle down and be as quiet as possible,” I told my little ones. “Mom, may we sleep with you today...
Published on March 1, 2017 - Page 15
Granita is the Italian name for what’s more commonly known as Italian or shaved ice. A granita requires only a few ingredients and even less...
Published on March 1, 2017 - Page 15
This salad is filled with high-protein Brussels sprouts as the main green (1 cup of Brussels sprouts has about as much protein as an egg white)...
Published on February 22, 2017 - Page 13
The sad fact of the matter is, most of us won’t make it to New Orleans to celebrate Mardi Gras. But that’s no reason to forsake some of the city’s...
Published on February 22, 2017 - Page 13
Editor’s Note: “Too melancholy,” I said to myself as I did something I rarely do: sent this column back to Gloria for some major revisions. “I...
Published on February 22, 2017 - Page 13
With Mardi Gras looming, I thought it might be fun to cook up some New Orleans-styled goodies featuring duck, andouille sausage and Creole seasoning...