Dinner is different with the arrival of autumn. Afternoon shadows lengthen, the air chills with scents of damp earth as leaves turn gold and red, and we turn away from the grill and toward the stove.

In a glorious farewell to summer, the harvest is at its peak. Stroll the farmers market aisles piled high with a collision of seasons — the ...Read more

This happened a few weeks ago, so I don’t remember who it was that broke my heart.

We were at the beach, and it was this other person’s — whoever she was — turn to make dessert. She chose to make brownies, and put a box of brownie mix on the shopping list.

I said, “You know, we could make our own brownies.”

She said, “From ...Read more

In early September, the Trump administration’s Make America Healthy Again Commission released a highly anticipated roadmap for improving the health of the nation’s children. Many within the MAHA movement hoped this would be a turning point: a chance to advance meaningful action on pesticides, healthy food and organic and regenerative ...Read more

In a world that often seems to be teetering on the edge of chaos, what hope is there for defenseless fish?

The Atlantic cod off the eastern coast of Canada were once such an abundant resource that their dried flesh helped drive the colonization of the Americas, spawning local delicacies from Spanish bacalao to Jamaican ackee and saltfish. ...Read more

This one-skillet dish combines tender, flaky salmon with crisp, garlicky broccoli and bell pepper, all cooked in one pan for easy prep and cleanup. Packed with lean protein, omega-3s and a generous serving of veggies, this is one recipe you’ll want on repeat!

One-Skillet Garlicky Salmon & Broccoli

Serves 4

Active Time: 20 minutes

Total ...Read more

Rough-skinned and oddly shaped, jicama is rather humble looking. A peek inside reveals a creamy white flesh with the crisp and juicy texture of a pear and the mild sweetness of a water chestnut.

The folklore

Also known as yam bean or Chinese potato, jicama remains a popular ingredient in global cuisine, known for its ...Read more

I am a noodle lover and this one is a favorite of mine. This is a fun recipe cooked in the wok or a deep skillet. Years ago, I worked with Chuck Williams of Williams-Sonoma on how best to describe the act of stir-frying — which is easy if you follow the directions. Remember that fresh noodles cook much faster than dried ones so be careful not ...Read more

My husband often browses the internet to learn about the origin of a word or to discover random facts related to his interests. He shares his new knowledge with anyone willing to listen. Today, he’s searching for the inventor of the French dip sandwich.

Maybe because I experimented in the kitchen by making a “dip” sandwich that’s ...Read more

Apple fritters are one of my all-time favorite fall treats. I love the crackly glaze, those irresistible crispy edges, and chunks of apple packed into tender dough. And while I’m usually quick to make my favorite bakery treats at home (looking at you Read more

I hate to admit it, but I ate a large amount of processed, half-prepared meals as a kid. My parents often worked late, which meant Kraft mac and cheese, Stove Top stuffing, and Hamburger Helper were on regular rotation as we children were left to fend for ourselves.

Watching episode four of the homeandleisure/recipes/varietymenu/s-3868764">Read more

Fall is when we typically trade the lighter, produce-heavy dishes of summer for heartier comfort foods.

That crisp, cool salad that hit the spot on a hot night in July doesn't quite cut it in sweatshirt weather. Once the leaves start to change color and we're reaching for an extra blanket at bedtime instead of cranking up the air conditioner, ...Read more

Just as Stephanie Hansen’s first “True North Cabin Cookbook” took readers through the growing season at her beloved cabin in Ely, Minnesota, its sequel takes us from fall through early spring with recipes ranging from cozy soups and stews to those fitting for holiday spreads.

And, just like Volume 1 — and her television show “Taste ...Read more

It’s the wedding of the season. No, it’s the wedding of the year, and possibly the century.

And you’re the caterer. What do you do?

Money is obviously no object. This is likely to be the destination wedding to end all destination weddings. It might be held on Bali, or the top of the Eiffel Tower, or Mars.

The bride is an entertainer, ...Read more

For the sixth time in more than a month, the U.S. Food and Drug Administration is recalling frozen shrimp products for possible contamination by Cesium-137, a radioactive isotope.

But so far, there are no indications that the radioactive shrimp has caused any illnesses among consumers.

The latest company to voluntarily pull possibly ...Read more

These healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek-style yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.

Banana Protein Muffins

Serves 12

Active Time: 10 minutes

Total Time: 35 minutes

1 1/2 cups white whole-wheat flour ...Read more

If you’ve considered transitioning to a more plant-based way of eating, there has never been a better time to start. Evidence from registered dietitians, scientists, and other experts supports the health benefits of eating more plants. Research shows cutting back on the amount of meat we consume can significantly impact the health of the ...Read more

When you need a side dish that works with simple or spicy entrees, try this one. This recipe is a keeper and so Seriously Simple to make, you’ll probably find it in your weekly rotation of trusted recipes.

Pearl couscous, sometimes called Israeli couscous or “ptitim” in Israel is baked semolina or wheat pasta. It is larger than regular ...Read more

The ability to imagine a pizza at any moment is one of the skills of being a lifelong Chicagoan. Any bread-like offering, from yeasted dough to flatbread to crackers, can become a pizza.

Case in point: Walking through the Wednesday market in Sanary-sur-Mer, a coastal resort town on the Mediterranean between Bandol and Toulon in southeastern ...Read more

Candied bacon is one of those irresistible recipes that’s hard to stop eating once you start. It’s sweet, sticky, and crisp around the edge with a deep caramelized flavor from the brown sugar. This version takes it to the next level with a “cowboy twist”: a ...Read more