And here’s that mac and cheese I’ve been raving about. Love how the carrots blend in with the dish. (What a cool kid trick, eh!) Like most little kids, Dahlia loves macaroni and cheese, and I‘ve made it for her in many guises, running the gamut of techniques. My aim is always the same —

Update:  Congratulations to Rachelle, our winner of this giveaway, whose favorite go-to kid-friendly meal is, “Sweet potatoes! My grandma always used to bake them in the toaster oven and slather them with tons of butter and salt and pepper. If you’re in a sweet mood, just switch to brown sugar and cinnamon.” To celebrate Meatless

Baking pumpkin bread at our house on a crisp fall weekend is as strong a tradition as shopping for Halloween candy. For years now, my young adult daughters would just as soon enjoy a slice of pumpkin bread as eat a piece of candy. Last year Maggy reminisced about fall in her post “Ode to

Makes two 9-inch loaves (about 24 servings) 3 1/2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons ground ginger 1 teaspoon each: baking soda, salt and ground cinnamon 1/2 teaspoon ground cloves 4 large eggs, beaten 1 1/2 cups granulated sugar 1 cup light brown sugar 2 sticks (1 cup) butter, melted 1 can (16

Congratulations Mary Clare, the winner of this week’s giveaway, who eats “veg most of the time, but the one thing I always crave is a hamburger.” We’re in week two of our five week giveaway of Cook without a Book: Meatless Meals. Thank you all for participating last week. I so enjoyed reading your favorite

Roasted Butternut Squash Soup  with Thyme and Cayenne Makes 2 quarts, serving 8 2 pounds Butternut or other winter squash, peeled and cut into 1-inch cubes 2 tablespoons olive oil, divided Salt and ground black pepper 1 teaspoon sugar 1 large onion, cut into large dice 3 large garlic cloves, thickly sliced 2 teaspoons dried

I love salad year round, but come cooler weather I prefer mine warm. I offer two main-course salads that will stick to your ribs (but not your thighs!) and warm your insides. Seared pork medallions along with flash-sauteed apples, celery, and red onions warm the first salad. Heightening flavor is simple—just grab a handful of

Warm Spinach and Pork Salad with Waldorf Flavorings Serves 4 1 pork tenderloin (about 1 pound) cut crosswise into 12 medallions 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided Salt and ground black pepper 1 large crisp apple, cored and cut into medium dice 2 celery stalks, cut into medium dice 1/4 large red

After thirty years of living faithfully with one another, our family friends finally decided to make it legal. My husband David would perform the ceremony. Our family would host the reception at our home.  My daughters, Maggy and Sharon, and I would cater it. Our goal: despite hosting, officiating, and catering the wedding, David, Maggy,

Mini Muffaletta Squares Makes 24 to 30 hors d’oeurvres 1 cup Mixed Olive Salad 1 package (8.8 ounces) Tandoori Naan 5 thin slices each: pepperoni, capicola, and salami (about 1 1/2 ounces of each) 4 thin slices each: mozzarella and provolone (about 3 ounces each) ¼ large red onion, thinly sliced Make Mixed Olive Salad. Adjust

Mixed Olive Salad Makes a generous 2 ½ cups 2 medium garlic cloves 1/4 cup capers 1 cup drained ripe black olives 1 cup drained pimento-stuffed salad olives 2 tablespoons red wine vinegar 2 teaspoons dried oregano 1/2 cup extra-virgin olive oil 1/2 cup finely chopped celery hearts Mince garlic cloves in a food processor.

Update:  Congratulations to Staci, whose favorite meatless breakfast is steel cut oatmeal.  Don’t forget to stop by next Monday for another Meatless Recipe and Giveaway of Cook without a Book: Meatless Meals. With the October 25th publication date of Cook without a Book: Meatless Meals just weeks away, we’re starting to celebrate. Every Monday between

Egg Wrap-and-Runs with Mushroom & Provolone Serves 4 1 tablespoon vegetable or olive oil 2 cups sliced mushrooms, sauté until golden brown, 3 to 4 minutes 4 large eggs, beaten with 1/4 teaspoon salt and a couple grinds of black pepper 1 scallion, sliced thin 3 ounces provolone, thinly sliced 4 8-inch flour tortillas Adjust oven

Who wouldn’t love to sit down to a comforting meatloaf dinner at the end of a workday? Clocking twenty minutes assembly and a solid hour in the oven, meatloaf just isn’t possible most weeknights.  By cranking up the oven temperature and making mini-loaves, you can shave well over 30 minutes in baking time. Turkey stands