I recently discovered Viviane Bauquet Farre's recipe for Raspberry Champagne Fizz at her Food & Style blog. With a minor tweak or t...

I'm crazy about Mu Shu. I think it's one of the most fun dishes you can order at a Chinese restaurant. Building your own little wrap...

... would still taste as creamy, rich, and delicious! That's why I was knocked over by Emily Barth Webber's recipe for Fettucine in ...

Lately I've been falling in love all over again with autumn squash: Acorn, kabocha, butternut, Australian butter, munchkin, and my favor...

Every time I've ordered Pad Thai at any Thai restaurant anywhere in the world, it has pretty much tasted the same. Sure, there were slig...

Brrrr ... Baby, it's cold outside...unseasonably cold! Last night it got down to 11°! But I'm not complaining because it's been ...

"How can he be possessed of kindness, who to increase his own flesh, eats the flesh of creatures?" ~Thiruvalluvar, Tamil Poet c. 2...

I lived in New Mexico for five years, and I left a piece of my heart in the sunny Southwest. The time I spent there is brimming with memorie...

What can you say about the national dish of Brazil? Well, for starters, it's pronounced fay-jho-ah-da. You can also say it's the ant...

"How good it is to be well-fed, healthy, and kind, all at the same time!" ~Henry Heimlich, MD In keeping with the McDougall lifest...

Thanks so much to Pam Hornecker for sharing this delicious recipe! Of course, I served my own slice with a scoop of Purely Decadent Made wit...

Whether from India, (with its virtual kaleidoscope of flavors from each region), Thailand, Nepal, Sri Lanka, Indonesia, Pakistan, or Maylasi...

Oregon winter has officially set in. I mean, it's 9:30 in the morning, and the temperature on my outdoor thermometer reads 37°. That...

Mark and I both enjoy the simplicity of many Asian-inspired dishes. A little ginger, soy sauce, and some gently cooked vegetables over a be...

My very favorite thing about this time of year (aside from all of the spectacular foliage), is pumpkin pie! And not just pumpkin pie, but al...

I'm really loving my McDougall cookbook. Even though there are more than 300 recipes to explore, I tried some recipes that we enjoyed so...

The history of the plantain can be traced to Southeast Asia as far back as 500 B.C. Alexander the Great brought plantains to Europe around ...

What exactly is gumbo, anyway? Several sources note that the word gumbo comes from the African Bantu dialect word, kigombo, for okra. The na...

Violins, please...I never had Sloppy Joes as a kid. It just wasn't one of the five dishes in my mother's repertoire. (Poor me.) So i...

I love having company, and I enjoy cooking for family and friends. After all, I can think of nothing more fulfilling than expressing my love...