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With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
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.
Thanksgiving can be a landmine of a meal. Creative cooks who tinker too aggressively with classic recipes may find themselves at the head of a table of disgruntled diners.
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.
If your Thanksgiving spread has just one pie — even if that one pie is of the classic pumpkin variety — you just aren't doing it right.
Much as I love butternut squash — and firmly believe it belongs on the Thanksgiving table — I've grown bored with the ways it typically shows up.
Like onions, leeks develop a rich, savory flavor when cooked slowly. And when cooked this way, they make an excellent addition to a creamy mound of mashed potatoes.
Injecting a taste of the exotic at Thanksgiving is a tricky business. After all, this is a holiday built on tradition; mess too much with what everyone loves and you're going to have some grumpy diners.
Roasted squash is so been-there-done-that. Not that it isn't delicious. But how many times can you get excited by tossing butternut chunks in oil and seasonings, then roasting?
Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.
Whatever you do this Thanksgiving, don't spoil your spread with underdressed vegetables.
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.
When it comes to leafy green vegetables, kale has been king for a while. It boasts more vitamin C than an orange, more calcium than milk, and more iron per calorie than beef.
WASHINGTON — Amid incidents of pets dying from dog treats, the Food and Drug Administration is proposing long-awaited rules to make pet food and animal feed safer.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Potato latkes may be the best known variety of this crispy staple of Hanukkah meals, but don't feel you need to limit yourself to them.
Hanukkah and Thanksgiving may not coincide very often, but these pumpkin honey doughnuts will make you wish they did.
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
What would happen if hummus had been invented in Italy, rather than the Middle East?
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem — where do you display your jack-o'-lantern if you live in an apartment building with no porch?
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
When I was in high school, my mom and I threw all kinds of dinner parties.
When fall weather has us hankering for a bowl of warmth, we tend to think of chili and beef stew.