Arrow-right Camera
Subscribe now


Latest Stories

A&E >  Food

Cracking the green bean casserole code

Dorcas Tarbell restocks her 97-year-old father’s fridge from a grocery list he gives her every week. One of the items that’s often on that list is a frozen TV dinner of green bean casserole.

A&E >  Food

Tired of dry turkey? Roast it in a bag

The first time I saw an oven bag in action was well more than a decade ago when I arrived at my husband’s childhood home to find my sister-in-law prepping our Thanksgiving turkey breast, packing in lemon, apples and onions along with the meat. It sort of blew my mind.
A&E >  Food

Is the Cheesecake Factory a first date spot? It contains multitudes.

First dates are famously fraught – there’s a reason they’re the subject of many a movie scene (and group text freak-outs). If they go well, maybe they’ll be mentioned in wedding toasts and reminiscences with doting grandchildren. After all, we’ve always heard that you never get a second chance to make a first impression.
A&E >  Food

Two classic pies are going bigger for Thanksgiving

When I started celebrating Thanksgiving with my stepfather, Bob, I learned that though he’s not much of a dessert person, he doesn’t consider the Thanksgiving meal complete unless it involves a slice of pie. Some people skip dessert on Thanksgiving – after all, there’s a lot of food to fill up on. But like Bob, I like to end a big meal on a sweet note.
A&E >  Food

Don’t toss those giblets. Use them to flavor gravy, soups and more.

With Thanksgiving quickly approaching, many cooks will be tackling a whole bird. And if you’re roasting a turkey or chicken for the first time or if it is something you do only a few times a year, you may be confused about what to do with the giblets, or organs, often found inside the bird. If your first instinct is to throw them in the trash – don’t. That’s a lot of flavor that you’d be wasting. Here’s what you need to know to put turkey and chicken giblets to good use.
A&E >  Food

Roasted vegetables go from side to star in this fall salad

The roasted vegetables you’ll probably have left over from Thanksgiving may be unintended extras, but once you realize what a treasure they are, I bet you’ll roast a batch regularly just to have them at-the-ready in the refrigerator all season long, like I do. I dip them in hummus as a snack, chop and pile them onto avocado toast, and stuff them into omelets and frittatas. They are easily reheated to be served as a side with roasted chicken or any other protein, and they add seasonal splendor to everyday salads.
A&E >  Entertainment

7 new food-centric shows you should be watching right now

Next spring – that’s how long fans will likely have to wait to see the estimable Kristen Kish take over hosting duty from Padma on the next season of “Top Chef.” (Filmed in … Wisconsin?) But in the meantime, the TV landscape is hardly a desert. There are new shows about Iron Chef-quality sushi, José Andrés and his family touring Spain, a five-star luxury hotel’s fancy kitchen and so much more. ...
A&E >  Food

The tragic tale of a shrimp fried rice dinner disaster

The heartbreaking tragedy of my Wednesday-night dinner began with a simple message from my wife: She was on her way to an appointment and was defrosting a package of shrimp. Great, I thought. I'll make shrimp fried rice. Everybody loves fried rice. And although I think I had only made it once or twice before in my life, it will undoubtedly be fast and easy to make. I even found a ...
A&E >  Cooking

Buddha bowl is a balanced, flavorful veggie meal

Here’s a flavorful vegetarian meal served in a bowl. I use several different vegetables for this meal. You can use any you have on hand. Just follow the amounts in the recipe for a balanced meal. Butternut squash is a treat this time of year, and the best part is that we can buy butternut squash cubes ready to use. I added quinoa to the bowl for its texture and high-protein content.