The “discovery of a new dish mean(s) more for the happiness of mankind than the discovery of a star.”
Perhaps you’ve seldom given thought to how fortunate we are to have favorite ingredients within reach to prepare and enjoy during certain time…
Mother saved some of my favorite old-fashioned recipes, treasured in her beautiful handwriting, for meals to enjoy throughout the rest of my life.
When a letter recently arrived describing a plum tree being “heavy with plums this year,” it was time to celebrate the first fresh plum recipe…
Also, more recipes from the State Journal's past recipe contests.
It was a thrill to weave my way through each volume offering hundreds of exceptional recipes from the delicious past to enjoy again and again.
Easy to grow, the most common variety, often referred to as Italian or Genovese, has bright green leaves with a licorice-like fragrance.
There comes a time in every cookbook collector’s life when parting with favorite books feels much like losing a best friend. When Helene Sawye…
Back in 1989, a copy of “The Weekday Cook” became destined to find space sometime in the future in one of my many culinary bookcases.
Across continents, cultures and cuisines, marinating is one of the most traditional and eclectic methods for adding flavor to food.
Basil happens to be one of my all-time favorite herbs.
When August arrives, the sheer beauty of summer corn fields and farming creates an appreciation for those who make it all possible to remember forever.
Readers have been complaining lately about many new overly long recipes calling for unknown ingredients.
Writing this column since 1993 has not only supplied me with favorite recipes requested and shared by readers, but also established friendships with readers who love to cook.
There are many acceptable bottled salsas on the market, but why not make a spicy batch of your own?
The arrival of July finds me celebrating fond memories of everything the true blossom of summer offers.
Fourth of July is right around the corner and, weather permitting, it's time to consider an outdoor picnic.
If you have so much rhubarb you don't know what to do with, why not consider a rhubarb punch recipe.
Daddy remembered making new friends in a neighborhood we know today as Greenbush.
Lately, a new set of comments have arrived with newer recipes requiring ingredients I don't have on hand or never heard of before.
Chatting recently with good friends about favorite recipes they enjoy at this time of the year when a new season arrives brought delicious responses.
My mother's rhubarb pie, clipped a long ago from a Better Homes and Garden magazine, and her rhubarb kuchen recipe remain, as written, among my all time favorites.
Today's column features “small plate” dips, spreads and salsas discovered in an old stapled 30-page Taste of Home supplement “Hot Nibbles.”
In the Netherlands, a Dutch oven is called a braadpan.
There's a certain degree of pleasure, surprise and heartwarming reward from keeping a daily diary as a child, especially when Mother's Day approaches.