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 ...

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 ...

When fall comes, can nasty colds be far behind? Apparently not; at this time of year, many conditions require gentle feeding. Whether you are cooking for sneezy-wheezers, folks with lots of dietary ...

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 ...

The addition to cumin, coriander and cinnamon herald Moroccan flavors from spices that are probably already hanging out in the spice cabinet. 1) Prepare the butternut squash: cut the butternut squash ...

This time of year, I can never quite figure out if I love making soups and stews because they are the most warming dinners I can think of, or if it’s because making a big pot of one thing makes ...

Much like the metal that comes from deep within Chile’s mines, the national spice also has a copper hue. Within the last few years, merken, made from ground smoked chiles, has moved from being solely ...

Andre Fowles’ easy, vegetarian Jamaican stew has a rich, coconut milk–based broth, chickpeas, winter squash, and red bell peppers. Serve it with coconut rice or steamed jasmine rice for a quick ...