| Jun 15, 2011
Maida Heatter appears on the front cover of many of her nine cookbooks, surrounded by sumptuous spreads of cookies, cakes and pies.
I was always struck that here was someone who stands by her products. Little wonder the legendary dessert maven and...
| Jun 14, 2011
Dessert royalty Maida Heatter has recipes everyone will enjoy, including this cheescake marvel of a dish.
Prep: 25 minutes
Cook: 8 hours
Note: Adapted from "Maida Heatter's Cakes." Heatter advises that the correct oven...
| Oct 16, 2009
| 4:20 PM
That's what we have to say to the arrival of the holidays.
We say it not to bemoan the rampant consumerism the season brings, though. Nor to complain about the sudden (some might say traumatic) accumulation of family members in one location, or...
| Oct 6, 2009
| 1:09 PM
When Thanksgiving dinner is only a memory, your refrigerator will be bulging with leftovers. It's time to think about putting all that gravy, roast turkey, stuffing and cranberries to good use or they'll end up in the garbage. Here are some ideas for...
| Jun 27, 2011
After just three novels in the Lincoln Perry series, Michael Koryta defied the dictates of serial crime fiction and took a purposeful walk in another direction. "Envy the Night," his first standalone novel, was a taut tale of revenge that garnered him...
| May 6, 2009
Whatever your age, you know you want to make Mom happy on Mother's Day. That's why I like to share healthy recipes for this special holiday that anyone -- children, men, or women cooking for their own mothers -- can cook easily for breakfast or brunch....
| Aug 25, 2010
It's a vicious, ugly battle.
Punches rain down upon the battered boxer. His head snaps back and around like a dog's toy being shaken. Finally, a final straight right sends him to the canvas.
Beaten — by an 8-year-old.
"Whew-hew," yells Lorelei...
| Oct 14, 2009
Out on the flats of Galway Bay, late September's ashen clouds hang low over the gunmetal sea. Faded gray seaweed cushions the muddy, rock-strewn shore where the wind is brisk and scented with salt.
Standing in an inch of muck, a bunch of oyster...
| Dec 30, 2009
It has been a year of pork. When we look back on 52 weeks of the Good Eating section, the succulent, flavorful meat pops up again and again.
Year-end, a time for looking back before moving on, always carries with it the difficult task of choosing our...
| Sep 10, 2009
Serve with basmati rice. Feel free to use a larger piece of brisket (cooking time is the same). The photo on Page 1 is of the sauce without optional puree.
• 1 (2.5-pound) first-cut brisket
• 1 / 2 (2-ounce) box Onion...
| Nov 11, 2010
| 1:42 PM
Quick breads, the old-fashioned, fast-rising breads that get their leavening by baking powder or soda are a baker's delight -- a busy cook's dream.
Biscuits, scones, muffins and even pancakes fall into the quick bread category, and we often find the word...