Did you ever wonder what the English settlers at the Plymouth, Mass., colony ate for their first Thanksgiving? Or why the British eat pancakes on Shrove Tuesday? Join a free online course offered by Principia College to learn these fun holiday food facts and more.
Food Day is a nationwide celebration and movement that promotes healthy, affordable, and sustainable food.
Use a spicy sausage to balance the sweet potatoes and sweet corn in this chowder recipe. This chowder is best served in bread bowls toasted in the oven.
An inexpensive pork roast, seasoned with fresh garlic and Chinese five-spice powder, and braised on a bed of apples, onions, and apple cider until falling-apart tender, becomes an impressive, company-worthy dinner.
It's pear season! There's nothing better than an individual tart, warm from the oven, topped with lemon goat cheese cream.
Adapted from 'The Southern Vegetarian Cookbook,' this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast.
Use these clever meatballs in spaghetti sauce for an everyday dinner, or tossed with a sweet and spicy tamarind sauce for a party appetizer. Your family or guests will never guess they're half tofu!
Sue Lau of Dayton, Ohio, submitted the winning recipe for our tailgate challenge with her Wisconsin-inspired roll stuffed with brats, beef, kraut and cheese.
'One Bowl Baking' by Yvonne Ruperti can help you can make a variety of delicious desserts without using every baking implement in your kitchen.
A basting sauce of Sriracha, apricot preserves, hot chili sauce, rice vinegar, and fish sauce gives this grilled chicken a tangy, slightly spicy kick.
Based on a basic not-too-sweet molasses muffin, accented with a triple dose of ground, fresh, and crystallized ginger, these spicy muffins will disappear fast.
Kale, lemon juice and zest, pistachios, garlic, and Parmesan cheese make a quick, no-cook vegetarian pasta sauce – or spread for crostini.
For a variation from cookies, make these brown sugar blondies stuffed with white chocolate and macadamia nuts.
It's Halloween candy-buying season, and what better way to put it to use than in a delicious gooey chocolate brownie?
It's not quite stew season, but a savory cobbler seems just the ticket. Sweet corn and juicy shrimp are nestled under a bed of tender biscuits.
An apple pie that is as quick as an apple crisp to make.
Butternut squash gratin can be served for lunch with a side salad, or as a side for a holiday meal.
Keep this easy spread simple with a few crackers, or stir in some walnuts or dried cranberries and serve it on square slices of rye.
For grad students with busy schedules, a pancake party was the perfect way to unwind after a week of classes and tests.