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In this Dec. 2, 2013 photo, the corky ridges of the hackberry’s bark have a subtle beauty, with crisp areas of light and shadow evocative of photographs of the lunar landscape, in New Paltz, New York. (AP Photo/Lee Reich)
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother's oatmeal cookies.
Crisp, fall air can be hard to come in the Valley, but Boyce Thompson Arboretum has it in spades at its annual festival where attendees are invited to enjoy the bright foliage of the Chinese Pistachio trees, listen to live folk music, sip hot cider and browse a variety of arts and crafts booths.
LOS ANGELES — If "unplugged" acoustic music was a hallmark of the '90s, surely "wireless" listening is the big trend of the '10s.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
Can we all just agree that by 2013 we should be able to do better by green beans than dumping canned soup and fried onions all over them? Surely, there is a better way.
This photo provided by Williams-Sonoma.com shows Platine Bakery’s Fall Fruit Crisp-In-A-Jar Set that is shipped frozen. Whether served for Thanksgiving day brunch or dinner, the fruity cobblers are an attractive gift and another way to ease the cook’s workload. (AP Photo/Williams-Sonoma.com)
PHOENIX — When Twitter and Facebook first began to catch fire, so did food trucks. Mobile kitchens in cities like Los Angeles and New York branded themselves, using social media to gain foodie followers. But the gourmet meals-on-wheels trend was slow to hit Phoenix streets.
Thanksgiving is coming and you need to just relax and embrace the horror.
ORO VALLEY — It would have been easy for Higley coach Eddy Zubey to cite any number of little things that contributed to his team's 34-31 loss at Canyon del Oro in the first round of the Division III state playoffs.
Thanksgiving is the holiday of sanctioned indulgence, but that doesn't mean the meal has to break the bank. Strategic splurging can keep your budget — and your time — under control.
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
How green is your vegetable garden?
Pastrami. Horseradish. Matzo. Frying in oil. All the makings of a traditional Jewish holiday meal. But this time, we add turkey, a nod to the first day of Hanukkah falling on Thanksgiving this year.
With Thanksgiving falling on the first day of Hanukkah, I wanted to look for ways to blend a little each holiday at the same table.
It starts with a name, those Ancestry.com commercials promise. That, and a paid subscription to the site. Not to mention the patience to sit hunched at a screen, following cybertrail after cybertrail ever deeper into a rabbit hole of genealogy information that’s difficult to know for sure is truly your own.
Williams Field coach Steve Campbell looked at his team's schedule months ago and knew then the importance of the final four weeks.
It's been reported the last words Steve Jobs said were, "Oh wow, oh wow, oh wow."
RICHMOND, Va. — Fall is a fine time to sample a wide variety of craft beers, because no matter what your autumnal activity there is likely to be a seasonal beer to make it better.
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
As satisfying as it is to eat freshly picked apples straight up and unadorned, the chill of fall makes it equally tempting to head back to the kitchen and bake them into a pie.
The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It's really that good.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight. Make it with vegetable stock and no prosciutto and you've got a vegetarian's delight. Either way, it's plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
Like a lot of modern decor, children's rooms are enjoying a rethinking.