Prunes do a lot more in the kitchen than promote digestive health.
Cut fat while adding fiber and more nutrients to baked goods with puréed prunes. It's the fiber that m...
Homemade lemonade is an essential taste of summer. But concentrates and powders simply won't suffice.
Luckily, great homemade lemonade is as easy as remembering a few nu...
QUESTION: I’ve seen recipes from chefs that call for covering food with plastic wrap and then foil before putting the food in the oven. Won’t the plastic melt into the f...
As the weather gets warmer, I cook lighter. And in The Husband's taxonomy of food, crab cakes are relatively light. So I thought I'd employ of couple of seasonal stars —...
Question: Some packages say to rinse quinoa before cooking and other brands don’t mention it. I can’t taste the difference. Should I rinse quinoa or not?
Answer: The...
My robot is old school. Wind him up and he lurches across the desk, orange tin arms swinging, red tin boots shuffling, black tin eyes deep in concentration. And though h...
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — th...
QUESTION: Is there a difference between anise and fennel? I use fennel because I can’t find anise in local stores.
ANSWER: Fennel and anise have similar, licorice-like f...
I'm practical and hungry, a duo that makes leftovers the best part of any holiday meal. That's as true for the Easter ham as with any other platter of protein at a famil...
I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
The magic is built into th...
