One of my favorite childhood chores was weeding the garden. I didn't mind it a bit, because the harvest provided ingredients for delicious side dishes, entrées, appetizers and desserts. Years ago, my ...

Stews are usually served on or with buttered egg noodles, mashed or other form of potatoes, or rice pilaf. But in fall, try ...

1/2 cup (about 1/2 ounce) mixed dried mushrooms 1 tablespoon olive oil 1 medium onion, diced 8 ounces button mushrooms, rinsed, cut in half 1/2 teaspoon ground black pepper 1 1/2 teaspoons dried thyme ...

The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a ...

1 large (2½-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks In 4½- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, ¾ teaspoon salt and ...

Tired of the Thanksgiving holy trinity of turkey, cranberry sauce and stuffing? I've tried displacing the stars of the holiday meal without much luck. There's plenty of room, though, to get creative ...

You can’t judge a book by its cover. But vegetables are another story: The more vibrant the flesh, the more nutrients it contains. For instance, orange-hued winter squash are naturally chock-full of ...

Monique Moore celebrated her 40th birthday with a dinner personally cooked by Andre Guerrero, chef of the hot new restaurant Linq. How did Moore lure Guerrero away from his high-profile job? Simple.

1. In large nonstick pot, combine hash browns, broth and onion; bring to boil, reduce heat and cook, covered, 8-10 minutes. 2. In small bowl, whisk together flour with ⅓ cup evaporated milk. Add to ...