"Fall flavors are my favorite. If I could have the smokey, warm tastes of fall all year long, I would! I created this recipe out of a need to use up some pumpkin purée sitting in my pantry and a ...

There isn’t a lick of pork in this soup. Instead, it simply borrows the flavors that are typically found in chorizo sausage. I borrowed this idea from my boyfriend, who, for a month straight, made ...

Getting your Trinity Audio player ready... As much as I like to cook and eat a good curried squash and apple soup, I’ve grown a little restless with its sweet, spicy, fruity flavor profile. At Olivea, ...

I adapted this recipe from a Rachael Ray recipe. First of all, she calls it "stoup" which makes me want to punch someone. I slightly altered the ingredients and measurements but the big change is that ...

If you’re always hurrying and running around between work and home duties, you are not alone. So many of us are trying to juggle our daily activities while also ensuring we have warm food on the table ...

1. In the bowl of a food processor, pulse together the jalapeño, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped. Remove to a small bowl; add the olive oil and mix until ...

How did Sundays go from a day when you share a special meal with family and friends, to a day to squeeze in last minute errands and chores? Whether you’re interested in bringing back a traditional, ...

In a large soup pot, melt the butter. Add three-fourths of the sliced mushrooms, the shallots and garlic and cook over moderately high heat, stirring frequently, until the mushroom liquid has ...

At Steve Corry's Five Fifty-Five in Portland, Maine, mussels from nearby Bangs Island are almost always on the menu. "People freak out if they're not there," says Corry, who often steams the mollusks ...

Just because the expense-account lunch is largely a thing of the past doesn’t mean that you can’t still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little ...