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

Chili and cornbread make a deliciously dynamic duo, so it only makes sense to put them together in one pot, which is exactly what we’ve done in this week’s quick and easy White Chicken Chili with Cornbread Dumplings.

Traditional red chili can be an all-day affair, starting with braising beef in a deeply flavorful sauce made from a mixture ...Read more

These super-tender pumpkin sugar cookies are perfectly spiced with just the right amount of pumpkin pie spice. Add just a touch of orange food coloring to the optional frosting to make these pumpkin sugar cookies pop. While you may be tempted to use all the dough, the cookies get tougher the more times you roll, so it’s best to re-roll the ...Read more

With their talents for making things including honey and hives, few people question the origins of the phrase “busy as a bee.” But, what are the benefits of some of their creations, including bee pollen? EN dives into why bee pollen is creating a buzz as a supplement.

Background

In addition to honey, honeybees produce many...Read more

Chocolate and pumpkin flavors are combined in this sweet-spiced quick bread. Here, rather than my usual pumpkin bread recipe, I have blended cream cheese and chocolate together so that the chocolate stands alone in the pumpkin batter. To achieve the swirl effect, I use a skewer to streak the chocolate cream cheese through the batter.

This bread...Read more

The candy bowl overflows and the decorations surprise. A cauldron of soup waits on the stove and a pile of ready-to-heat sandwiches sits near the oven. Let the Halloween festivities begin.

Between treating the tricksters at the doorbell, we offer hot food to take the chill off guests. To accompany our traditional pumpkin soup ...Read more

I knew absolutely nothing about the glories of a good baked potato until the day I ordered one at a local restaurant in my town that was known for them. Before that, my primary “baked” potato experience involved a microwave. What I tasted was so revelatory I still remember it: ridiculously crisp on the outside and oh so fluffy ...Read more

If you’re looking for an impressive dessert that doesn’t take an entire afternoon to assemble, I have just the thing. Cream puffs are one of my ...Read more