Inching toward a plant-based, whole grain life.
"I've found that a basket of fragrant muffins always pleases both family and friends, and that the cook gets far more credit than the effort might seem to deserve."
Rather than turn to ham hocks for flavor, my favorite recipe uses the often-overlooked smoked turkey legs to impart the expected richness and complexity.
Just because you don't have time for all that fussy stuffing doesn't mean you'll never taste stuffed cabbage again unless you get invited to someone's mother's house for Sunday dinner.
If you use brown rice, you'll be getting much more protein and about twice the fiber that you'd find in the average granola bar.
No question, one of the best things about writing this blog is hearing from readers.
The basket included lemon quinoa muffins that were so delicious that I decided to recreate them, as well as the romance.
This vegetarian take on a traditional, spicy Cincinnati Chili uses mushrooms instead of meat, and spaghetti squash instead of spaghetti.
The gentle thickening with cornstarch created a wonderfully silky sauce, and the squash retained it shape and texture.
This quest was passed to my brothers who, in turn, tried their hand at creating that most elusive, perfect meat pie, the one from our childhood, the one to which all others must be compared.
If John Kerry called and asked me to help end Syria's civil war, I'd bring this coconut custard pie.
My favorite recipe calls for an extra shot of poultry seasoning and hits of nutmeg and hot sauce in the gravy, suspending the sausage in a creamy, decadent blanket of Christmas.
With a butterscotch and subtle maple flavor, it's so decadently sweet, really just a lump of sugar studded with toasty walnuts, but it's so delicious.
It combines common holiday leftovers with some delicious add-ins to create a dish you can freeze, then, sometime in January, bake and enjoy the delayed fruits of your labor.
Butternut squash pie seems to have fallen by the wayside but when I was a kid, we never ate pumpkin pie. It was always squash.
You don't have to shove tradition aside entirely, you just have to add some delicious food that doesn't contain meat, and some other great meatless dishes that don't call for dairy products.
This coarse, hulled wheat with an Italian pedigree brings a rather neutral flavor, but a delightfully chewy texture to the party.
It isn't always true that when I have that reaction to a recipe, I am rewarded with deliciousness when I prepare it. But sometimes, as with this soup, my gustatory instincts are spot on.
Pea soup, for me, is a natural choice this time of year. It's inexpensive. It's easy to make. And it helps me remember that I should never judge anything by what it looks like.
So now that I'm staring down the throat of winter and feel the first frost looming like a full moon over Fishers Island Sound, the thought of losing one flavorful leaf is unbearable.
I prefer them roasted, which preserves all that umami sweetness and royal purple-pink color.