‘Tis the season for apples and pumpkins. And we all know apples are the superior flavor. This very affordable frozen dessert pizza is surprisingly full of real diced apples, plus a streusel crumble, cinnamon and sugar.

Once you’ve baked it, drizzle a cream cheese sauce over the top for a delicious dessert. It’s good by itself, but ice ...Read more

Enjoy this light, vegetarian frittata. You can use any vegetables you have on hand and use this recipe as a guide for amounts.

Frittatas and omelets are different things. A frittata is cooked very slowly over low heat making it firm and set, while an omelet is cooked fast over high heat making it creamy and runny. A frittata needs to be cooked...Read more

The keyboard warriors were having a heated dispute on Facebook over the price of eggs.

Some claimed they were paying $4 for a dozen eggs. Others said they were paying a lot less, and didn’t believe eggs cost that much anywhere in the country. Naturally, the subject of politics was brought into the conversation, blaming egg inflation on one ...Read more

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed.

As gorgeously (and tantalizingly) demonstrated in Rancho Gordo's new cookbook, "The Bean Book: 100 Recipes for Cooking with All Kinds of Beans" (Ten Speed, $35), beans are indeed...Read more

If you want to turn climate policy into a bitter culture war, there are few more effective weapons than a Big Mac.

On one side, environmentalists will point out that the cattle we raise cause about as much greenhouse pollution as all the world’s cars, trucks, ships and planes. (1) On the other, irritated meat-lovers will call you a killjoy, ...Read more

Opening with a quotation from Henry David Thoreau's 1863 essay "Life Without Principle" including the lines "Let us consider the way in which we spend our lives/ This world is a place of business/ What an infinite bustle," the film "La Cocina" sets out to fully examine those concepts, and how work can take over one's life and sweep away all too ...Read more

These grab-and-go breakfast cookies contain a medley of dried fruit, oats, nuts and nut butter to start your morning off right. Feel free to use a different unsweetened dried fruit in place of the blueberries, or swap out the cashew butter for almond or peanut butter for a different flavor profile. Transform these cookies into a dessert by ...Read more

Q: What is maca root?

A: Maca (Lepidium meyenii) is a root vegetable, indigenous to Peru, that grows in the Andes Mountains. It is a nutrient-dense root containing significant amounts of iron, copper, zinc, amino acids, and vitamins B, C, and E. Historically, it has been baked, roasted, or added to soups. Today it is often found in powder form,...Read more

According to historical accounts, corn was a very important crop that was served at the first Thanksgiving. It isn’t the corn we know — it was called flint corn and turned into a kind of mush. On Thanksgiving tables all across America today we celebrate the day with the usual turkey and cranberry sauce and often...Read more

Weekday menu planning no longer starts with a center-of-the-plate animal protein. These days, pasta, grain, legume and vegetable dishes, previously relegated to “sides,” motivate many a dinner.

Sure, we still enjoy roast chicken, steaks, chops and more. We just eat fewer animal proteins and eat them less often. As much for health reasons, ...Read more

The beauty of delicious, refreshing, summery libations is that with a few ingredient swaps, you can bring them right with you into fall. While scrolling, I recently came across a mesmerizing video of an autumn Aperol spritz. I unabashedly ...Read more

Anyone else grow up heating bread and cheese in the microwave on unsupervised afternoons at home? The results were always terrible, with mushy bread and melted cheese that got everywhere — but hey, you had a hot cheese sandwich to hold you over until dinnertime, and you didn’t have to turn on the stove.

Thinking back on those early ’90s ...Read more

My friend Namratha has an idea: She wants to start a chain of French taco restaurants in the United States.

Namratha, who recently found herself out of a job, is young. Like many young people, she is full of big ideas. One of the biggest is NP’s Tacos Français.

French tacos are all the rage in France, she says. She spent nine months in that...Read more

This time of year, as the light slants and temperatures drop, all I really want for dinner is pasta. It’s the key to a luxuriously easy meal when tossed with the robust vegetables of autumn.

As much as I love winter squash, I have often resisted using it, not wanting to deal with removing the tough peel and the messy seeds. But right now, ...Read more

PITTSBURGH — Most every restaurant worth its salt (and sugar) has a killer dessert on the menu that assures diners will leave the table on a sweet and happy note.

If it's prepared on site, that often entails employing a professional pastry chef, which can prove expensive for places that are new and trying to keep costs down while getting ...Read more

Meatballs are made in countries across the globe and are widely loved.

They're often bite-sized — though they also can be rather large, most notably those Chinese "lion's head" meatballs — and popular with kids, who love food that can be popped into their mouths.

Some say they were first made in Persia (where they are called kofta) and ...Read more

The Canadians sure do know a thing or two about snacking. They invented poutine, after all.

And now come these All Dressed Ruffles. They are like a flavor explosion in your mouth, so much so you may have trouble identifying the flavors. Let me help: A ketchupy barbecue provides a smoky depth of flavor; vinegar lends the tang; sour cream adds ...Read more

Fall is when many of us start to slow down, and at the same time get a hankering for foods that warm us up on a crisp and chilly day while filling the kitchen with wonderful, comforting aromas.

If it's easy to prepare, even better. And when said meal doesn't cost a proverbial arm and leg? That's a definite win in these economic times, when ...Read more

PHILADELPHIA — While some detractors might say it would take $2,500 for them to stomach Wawa's Gobbler, many fans of the convenience store chain and its seasonal Thanksgiving-in-a-hoagie offering have paid more than that for Gobblers over their lifetime.

Whether you love them or hate them, now you can get paid $2,500 to eat Gobblers and talk ...Read more