My pumpkin cookies embrace the flavors of fall. In this recipe, softened butter, granulated sugar, and brown sugar are creamed together until fluffy. Then I add one egg, Read more

Fairy bread is a viral snack known for its simplicity; it’s literally just toasted bread with butter and colorful sprinkles. It’s a whimsical treat that’s perfect for breakfast, snack, dessert, you name it. I figured, why not make my own elevated fairy ...Read more

PITTSBURGH — Many Americans consider social media a scourge, but for a home cook, it can be a fun and informative place to get help deciding what to eat.

Sure, some of the recipes would-be influencers recommend are in fact pretty abominable — check out @chefreactions on TikTok, Instagram or X for many, many examples — but I have stumbled ...Read more

The pungent flavors of Chinese five-spice powder, rice vinegar, and soy sauce combine to create this sweet and savory chicken dinner.

Chinese five-spice powder is used in many Asian dishes and is a blend of cinnamon, cloves, fennel seed, star anise, and Szechwan peppercorns. It can be found in the spice section of the supermarket.

Helpful ...Read more

"Cabbages. Take one home with you today. It's your sweet friend," said Jack Bishop, the ingredient guru and chief creative officer of America's Test Kitchen, at the end of a segment last season.

Cabbage is a cool-weather hero of the vegetable world. The big brassicas might take up a lot of space in the fridge, but Bishop is right. You should ...Read more

When it comes to upside-down desserts, a soft and buttery vanilla cake topped with caramelized pineapple and a bright-red maraschino cherry often comes to mind.

Pineapple upside-down cake has been a favorite way to end a meal or celebrate a special occasion for nearly 100 years, thanks in large part to the Hawaiian Pineapple Co. (now Dole), ...Read more

PITTSBURGH — Most of us are not professional chefs or caterers or decorators, so the thought of cooking for and entertaining a Thanksgiving crowd can be daunting.

That's why we turned to the experts — professional chefs and caterers and interior designers — to discuss some typical Thanksgiving mistakes and how to avoid them.

Not ...Read more

Whet the appetites of your Thanksgiving visitors or holiday party guests with this grand antipasti platter. The assembly directions and recipes come from San Francisco food stylist Bebe Black Carminito and her new cookbook, “The Curated Board: Inspired Platters & Spreads for Any Occasion” (Abrams, $25).

This board curates a selection of ...Read more

Sometimes I crave a crunchy snack. But those Doritos or Ruffles are not the healthiest of products, so I’m always on the lookout for some kind of substitute. I found these Daily Crave chips made from quinoa.

The substantial bourbon barbecue flavor holds up to the earthy taste of the quinoa. And with four grams of plant-based protein and only...Read more

Brunch has a special seat at the table: It bridges savory and sweet and breakfast and lunch, and appeases both early birds and late risers.

It’s a meal with very few rules, which is especially welcome to cooks as we head into a season filled with tradition and culinary expectations. Want to serve pancakes alongside prime rib or burgers with ...Read more

LONDON — I arrived hungry but with some anxiety at The Yellow Bittern on Caledonian Road, not far from St. Pancras Station. The small restaurant — seating about 16 diners — had been open for less than a week. From the street it looked like a bookstore, befitting its name, which is taken from a three-century-old Irish poem. The place is ...Read more

Roasting brings out the inherent sweetness in carrots — add a little maple syrup and butter and you have a batch of crave-worthy caramelized vegetables.

Maple Roasted Carrots

Serves 12

Active Time: 10 minutes

Total Time: 35 minutes

1 1/2 pounds carrots, sliced 1/4-inch thick on the diagonal

2 tablespoons melted butter

2 tablespoons pure...Read more

It’s hard to distance yourself from sugar. Sure, it’s in your favorite desserts, but it’s maybe also lurking in your sandwich bread and go-to bottled salad dressing. It’s everywhere in the supermarket, which is why so many Americans are consuming a lot more added sugar than what is recommended.

According to the American Heart ...Read more

A new book landed on my desk recently that celebrates baking in the American South. With recipes like Lemon Drizzle Loaves, Buttermilk Panna Cotta with Caramel Satsumas, and Chocolate Moonshine Cake, you can’t go wrong. The book features stories, history and recipes galore that show off Americas’ Southern style of baking.

This delicious ...Read more

The Grand Canyon offers unparalleled views as far as you can see. We’ll never forget the sights of this National Park treasure. But it’s the Park’s pancakes and cinnamon rolls that motivated our morning hikes.

During a recent visit to the South Rim of the Grand Canyon, we ate crispy-edged, light, fluffy, and deliciously buttermilk-y ...Read more

The dark and stormy is one of the very first cocktails I ever learned to make — and also one of the easiest. Made by layering dark rum and refreshing ginger beer together in a glass, it got its name because the dark rum floating on top gives it a cloudy appearance that mimics the appearance of storm clouds.

With only two ingredients (plus a ...Read more

When it comes to comforting soups, I can easily say I have a hands-down favorite: Italian wedding soup. My experience of it is neither particularly Italian, nor is it matrimonial, rather it was one of the first real meals my mother fed me when I was a baby. The legend ...Read more

There's something about fall that just calls out for a great, big, steaming bowl of chili.

And it's not just because it's beginning to get cold outside, though it's true we start to crave warm, comforting dishes when the weather forecast calls for pulling on a jacket instead of shorts.

Rather, I think it's because we have a natural tendency to...Read more

Is there anything that hits the spot better on a busy school night or over-scheduled weekend than takeout Chinese food?

It's fun to eat, and usually it's quick from counter to table, with minimal cleanup because it comes with the requisite rice. And who doesn't love learning their fortune — good or bad — after breaking open the crisp and ...Read more

There’s something about this time of year that sends us in search of cookbooks to find fresh inspiration.

Whether you like to follow recipes exactly or tweak them as you go, a new cookbook can turn your dinnertime into an opportunity for creative thinking and sensory stimulation instead of a dose of daily drudgery.

So we went looking and ...Read more