Back in the 1960s, you might not have been able to get away with serving winter vegetable lasagna at a dinner party. Some of your guests would politely poke around in their noodles looking for ...

Here's a take on Boston brown bread: baked, not steamed, but with molasses and cornmeal like the original. Dates offer plenty of richness without any added fat -- in other words, pure heaven. To ...

Looking for something different in a Christmas meal side dish this year? Try this Gratin of Sweet Potatoes and Swiss Chard.

A spicy pumpkin cheesecake is a different take on a holiday meal tradition. Try one.

We took this cranberry crumble to a holiday potluck and were so impressed by how good it tasted, we decided to make it again last summer.

We remember the chill we felt years ago when we were asked to bring something "sweet potatoey" in a casserole to a potluck Thanksgiving dinner.

Chili lends itself to unlimited variations and is one of the most rewarding dishes a cook can make. It's also one of the truly authentic American dishes. Food historians agree that chili con ...

In the culinary world, some things work together like good marriages -- strawberries and cream, bacon and eggs, chicken and rice, and bread and butter. To the list of culinary duos, we add dates ...

A great debate is raging: Are muffins, in the words of one pastry chef, "just an excuse to eat cake for breakfast," or are they an entirely different animal?

A few days before Thanksgiving, we add the Butterball hot line number to our speed dial. We've never used it, but knowing that someone is on call to help is a comfort. We feel the same way about ...

If you are willing to spend a long time at the computer looking for a recipe, search for "apple pie recipes" and get ready for the long haul. We found more than 400,000 entries . It's enough to ...

Chicken with 40 Cloves of Garlic is a classic French dish, like coq au vin and chicken chasseur. It comes from the Provence region of the country, which makes perfect sense, because that's where ...

"Relish" is one of our favorite words. When we're not talking about our magazine or Web site, we're thinking about things we relish -- farmers, new dishes, food festivals and kids in the kitchen.

In its heyday, Lindy's was one of the most popular restaurants in New York. On busy nights, lines formed outside, but no one minded waiting because the payoff was a piece of Lindy's cheesecake.

Tabbouleh with chicken and corn was an idea that came to us in the supermarket. Somewhere between the barbecued chicken and the fresh corn, the thought of turning a traditional Middle Eastern ...

We usually don't make such a fuss over any dessert, but the cherry season is so short, we always feel we have to make the most of it. A handful of recipes -- muffin, upside-down cake and tart -- ...

In our kitchen, salads are superstars. In addition to side-dish salads, which we eat practically every day, we treat ourselves to carefully put-together main-dish salads whenever we get the chance.

If you are a fan of old-fashioned desserts, you have heard of slumps. You might not have actually made one, but you will know that a slump -- a variation of a cobbler -- is also related to a ...

Roasted tomatoes listed as an ingredient in a recipe would at one time have sent cooks scurrying to their cookbooks for an explanation.

My favorite rhubarb story happened years ago with the small jar of homemade jam I gave to Julia Child. It was in the spring, at the peak of the New England rhubarb season, and we were invited to ...