| Dec 23, 2009
| 12:18 PM
Note: This stew, from chefs Susan Feniger and Mary Sue Milliken, would be a great dish to serve to friends who scoff at meatless meals. It is so hearty and delicious -- and the grapefruit and chile added at the end is such an inspired touch--that...
| Dec 11, 2009
| 2:25 PM
Why is it that people go crazy for carrots but ignore parsnips? They're among the sweetest of the root vegetables, particularly after they've gone through the first frost. With the first deep chill, enzymes in the root begin converting stored starches...
| Sep 11, 2009
| 8:36 AM
Tired of the same old pumpkin pie?
Take a tip from top chefs and grab a can opener. The contents of a can of pumpkin puree can also be used to produce a sweet Baked Pumpkin Brulee French Toast or a savory Chicken and Pumpkin Tagine.
The Star recently...
| Oct 14, 2009
| 1:57 PM
If you watch television cooking shows, you know how ingredients magically appear, pared, chopped and ready for assembly.
Unfortunately, having a behind-the-scenes assistant is a luxury few can afford.
Having a companion in the kitchen, however, can be...
| Nov 19, 2009
There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
In addition to the listings below, check your...