Unadulterated mac and cheese in the blue box is okay for kids, but serious munchers are looking for big flavor and crunch. Chunks of salsa, as mild or hot as you like, mingle with the cheesy-coated macaroni, and all is covered with crushed Triscuits and more cheese. Zap this under the broiler for a heaping… Read More

This is an adaptation of a recipe given to me by Stephanie Rosenbaum, a San Francisco based food writer. Stephanie is a vegetarian, and this is her favorite Thanksgiving entrée. The festive combination of wild rice with sautéed vegetables, fresh herbs, toasted walnuts, and dried cranberries tastes great and looks pretty on the plate. The… Read More

A casserole of candied yams or sweet potatoes with marshmallow topping is traditional on many Thanksgiving tables, but I wanted to give this classic accompaniment an updated twist, so I have made it with a pecan streusel topping. For years, I have taught Thanksgiving classes around the country, and every time I demonstrate this recipe… Read More

There are several reasons I prefer to roast beets rather than boil or steam them: for one, roasting is the best method for retaining the bright color and natural sweet flavor of the beets; boiling and steaming leeches more vitamins from the beets; roasting is an easy and foolproof method that doesn’t require keeping an… Read More

Here’s one vegetable dish that doesn’t need any last minute attention from the busy Christmas cook—and I consider that a gift. Tossed roasted carrots and parsnips flavored with fresh dill are a colorful addition to the holiday buffet and complement beef, turkey, goose, lamb, and even ham. Parsnips are such an underused winter root vegetable,… Read More

If using the common domestic mushrooms–either the white button varieties or the brown cremini mushrooms–look for tightly closed caps and no soft spots. If using wild or more exotic mushrooms such as, chanterelle, morel, oyster, or shiitake, look for plump (as opposed to shriveled) tops and fresh-looking edges. Brown spots or mold will develop on… Read More

Long considered the “caviar of grains,” wild rice is native to North American, and isn’t really a rice at all. The grains are long, slender, and black, with a unique nutty, almost smoky, flavor. They come from a reed-like aquatic plant that not long ago was only found in the wild, but is now naturally… Read More

I’m willing to bet that mashed potatoes are on your list of comfort foods. The rich and creamy decadence of potatoes mixed with milk and butter is hard to beat. My recipe has been fine-tuned over the years. For ease, I used to melt the butter into the hot milk before blending with the potatoes;… Read More