55 results total, viewing 31 - 40
How much cake have you eaten in the past two weeks? I have eaten way too much. There's chocolate on every table, ice cream at every gathering, holiday cake just going to go to waste if you don't eat it literally right now. My body is definitely in … more
When I was looking through my Aunt Marion's cookbook just before Christmas in search of her bourbon ball recipe, I ran across a clipping from Southern Living magazine for Hummingbird Cake. I have no idea why it's called that, maybe because of all … more
After ringing in the New Year with noise makers, fine bubbly and a midnight kiss from a loved one, be daring and try a new recipe for 2017.Berkshire/Southern Vermont restaurants often get asked how they make their most popular dishes. Once some … more
I am hesitant about using the name Nutella because it is a brand, and with all the issues that I faced about registering The Yankee Chef, it simply rubs me the wrong way. But one taste of that deliciously creamy spread and I was hooked. It wasn't … more
Holiday food traditions are a lot like snowflakes: No two are the same, but they're often drawn from a similar water source.Such is the case with sufganiyot, the jelly- or custard-filled Hanukkah donuts that celebrate the miracle of oil. Similar to … more
The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why.It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better. Some folks surely suspect that duck is gamey, … more
Sweet potato slices are the latest rage in the avocado toast trend. If you are at all involved with Pinterest, you know this already. Pop slices of unpeeled sweet potato in a regular old toaster and then top it with healthy goodies — like the … more
Whether or not you celebrate the Jewish holidays, a good brisket recipe is a nice thing to have in your winter repertoire. Brisket is a tough and fairly inexpensive cut of meat that gets amazingly tender after some quality time in the oven, and it … more
This is usually the right-before-Christmas column where I moan and groan about how far behind I am and how I have officially become the "Ghost of Christmas Stress." If you're looking for moaning and groaning today, keep turning the pages of this … more
This sauce, a raspberry elixir heightened with port, Armagnac, and aromatics, is one of my favorite prepare-ahead assets. I make large batches to freeze and have on hand as it effortlessly elevates a hum-drum dinner into something special. An added … more
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