Cranberry and orange are the perfect Christmas combination. Bake this bread for a special Christmas morning treat, or to have on hand for extra holiday guests.
A sampling of new cookbooks from 2014 to satisfy the appetites of those who love worldly cuisines.
During World War I, white flour, considered more nutritious, was saved to feed the troops fighting overseas. Recreate a bit of history on Veterans Day with this recipe for rye and whole wheat War Bread.
Pumpkin cranberry scones with orange zest icing made with self-rising flour and pumpkin pie filling are easy to make and have all the right flavors of fall.
This creamy homemade tomato soup from Alice Waters is made with no dairy and just a few ingredients. You’ll never want to open another can of tomato soup again.
Komera supports education for girls in Rwanda, where few can afford secondary school.
Scotland decides today if it will be a nation independent of Great Britain. Politics aside, Scottish culture – from tartan plaid, to Robert Burns, to Scottish shortbread – has fed imaginations worldwide for centuries.
For those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.
Brazilians have about as much passion for their national dish feijoada as they do for soccer. The World Cup 2014 tournament kicks off today in Brazil.
Don’t even bother with the words, 'vegan' and 'tofu.' Just let 'silken chocolate mousse' roll off the tongue. It’s as creamy and delicious as it sounds.
To honor the retirement of a longtime colleague, we presented him with a spiced marble Bundt cake made from a 1971 Monitor recipe.