These bars are dense and chewy, and they have a tendency to be tough on the outer edges of the pan, so be care

I don't often cook other people's recipes, at least not exactly as written. I like to get inspiration from coo

You can, of course, buy this wonderfully sweet and savory sauce. In fact, I have a whole jar of it in my refri

Even the best cooks can't work their magic without good ingredients. I like to think I know my way around a ki

This is a lightly sweetened cake that allows the fresh flavor of the peaches to shine through. If you like you

When I told D that we needed to use the tempeh soon before it went bad, he got this far-off, dreamy expression

You can turn this into plain old cornbread by leaving out the peppers and corn...but why?

I'm taking a little break from my constant reading of Harry Potter and the Deathly Hallows to tell you about t

When I moved to Jackson about 6 1/2 years ago, there was only one real Middle Eastern restaurant, and it was a

E. holding this summer's first eggplants Over the weekend, we harvested the first of our Japanese eggplants, a

I never buy cookbooks for the pictures, but I broke that rule a few months ago after previewing Tropical Asian

When I saw 8-ball zucchini at the nearby farm stand, I snatched some up immediately, even though I wasn't sure

I used zucchini in this recipe because I didn’t have any cauliflower, so feel free to substitute other v

Yippee! Today is finally the last day of school! You'd think I was still in school (or teaching freshman comp)

I note that the grapefruit is optional because my husband prefers his without it (he’s not a grapefruit fan)

A few weeks ago, E. and I had lunch together at a local restaurant that serves "Southern Style" food. At the e

Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni,

Baby eggplants are layered between an aromatic mixture of lentils, tomatoes, mint, and spices. If you can’t

What a non-stop weekend we had! It began on Thursday, with E's friend J. coming to stay with us for the weeken

The arame or wakame is what gives the stuffing its seafood taste, so be sure to use it or another type of sea

This week I had a request from my husband to make an old favorite that we haven't had for a while. This stew i

(with thanks to Joanne Stepaniak and all the other inventive cooks who’ve been wrapping their seitan in foil

My daughter E. lives for pasta, which is kind of a shame because I rarely cook it. When I do, all too often it

Recently, after I posted about the lovely strawberries that I brought back from my weekend trip to Louisiana,

I know someone out there is probably saying, "What, another soup that looks like grass clippings?!" I have to

This is my standard baba ganoush recipe. I’ve experimented with other recipes and have tried fancying this o

This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occ

There’s just a little bit of margarine in the crumb topping which, divided over 12 muffins, doesn’t even a

This a very forgiving recipe. You can see some of the options at the end, but the possibilities for flavoring

This is a delicious soup, even without the moghrabieh. If you can’t find it, you can substitute pearled barl

Adapted from a recipe by Deborah Madison.

Here's one way to get your kids to eat their vegetables: Bake them into muffins (the vegetables, that is, not

Don’t be intimidated by the long list of ingredients; most of them are thrown together into the food p

Use any fresh vegetables you like, instead of or in addition to the asparagus and zucchini. I’ve had great s

Balsamic vinegar is the secret ingredient, but the only sign it’s there is the deeper, richer taste it gives

If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked pol