• KATIE WORKMAN Associated Press
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This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful — “What, this old thing? I just threw it together from stuff in the fridge” — but rather take your accolades with modesty and grace.

Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a brilliant supporting actor (as in so many of my everyday dishes). It’s indispensable in fish dishes and…

St. Patrick’s Day traditions in the United States run deep. We eat corned beef and cabbage, we drink green beer and we shame our co-workers into wearing green sweaters to the office. If you’re looking for a change of pace this year —except for the sweaters, which are mandatory — maybe a menu…

Judging by all the protein bars, shakes and powders out there, you get the impression you need more protein. There are claims it curbs appetite, helps with weight loss and builds muscle. But what’s the real story?

A few years ago, when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs. I grew up eating spaghetti squash with butter and Parmesan cheese, so I have always had a taste for it, and more an…

Dumplings are as fun to make as they are to eat, which is a good thing for those of us not satisfied with the usual six or eight pieces served at restaurants and takeout joints. Making dumplings at home means you can eat as many as you can make.

Like many families, we try to minimize the amount of processed sugar we eat. But it lurks everywhere, and we are eating far more processed sugar than our grandparents did. How to combat this trend that seems to have sneaked up on us?

Whether you are a film fanatic or just in it for the gowns, awards season is a no-brainer excuse for a theme party. Hollywood glitz and glamour offers the perfect opportunity to pull out your fancy Champagne flutes and costume jewelry for an affair to remember.

I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favorite go-to entertaining dish was a pork butt or shoulder left in a low oven for so long that it practically fell apart. A…

Even if you’re not familiar with the name Paul Prudhomme, it’s likely you’ve enjoyed the benefits of his long and celebrated career. Prudhomme was a Louisiana-born chef who gained celebrity for his culinary expertise and larger-than-life personality.

We’re in the business of producing mouth-watering, tummy-grumbling food photos: a steaming plump dumpling, a decadent slice of chocolate cake, a nut-coated cheese ball begging to be smeared on a cracker.

This makes a ton of soup, and you can freeze it at will. It's the kind of soup that sells itself, hits the spot, and has so much flavor and such a high level of comfort-foodness you instantly feel better about life while eating it.

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