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Here’s another reason to be thankful this holiday season — the cost of putting Thanksgiving dinner on the table is down slightly from last year.
Unless you are an unfortunate soul who is allergic to peanuts, nobody doesn’t like peanut butter, to paraphrase Sarah Lee’s famous tag line.
Everyone knows — or at least every Jew knows — the story of Hanukkah’s origins, the story of how just a tiny amount of oil miraculously burned for eight days. And they know that, in the spirit of that story, Hanukkah is celebrated in part by eating foods fried in oil, such as latkes and doughnuts.
Perhaps more than any other holiday, Thanksgiving is associated with big family gatherings. But that doesn’t mean you need a house full of in-laws, uncles and cousins to celebrate in a meaningful way.
I discovered the inspiration for this recipe ages ago in an issue of the Australian edition of Vogue, a magazine I tried to hunt down as often as possible because it had a consistently innovative food section. Though my Jell-O years already were well behind me, I was struck by the cleverness of this recipe, particularly as a healthy snack for kids, and even more particularly at Halloween.
Lemon doughnuts generally involve fried dough filled with sticky, tart-sweet yellow goo that tastes more of sugar than of serious lemon.
Years ago, when I was pregnant with my kids, all the advice books swore that smart moms-to-be made sure to eat broccoli three times a day.
Many people like the idea of cooking with whole grains — They are so healthful! — but refrain from actually plunging in because so many of them are unfamiliar.
If ever there was an old-school comestible with a fat chance at trendiness, lard would seem to be it. The name alone is enough to conjure up a frisson of dismay. Nonetheless, lard appears poised to make a comeback.
The trouble with s’mores is that you really do end up wanting more and more of them.
What do you do when you are hankering for blueberry muffins, but don’t have a muffin pan handy? Or maybe you just don’t feel like cranking up the oven on a hot summer day.
School often starts when kids still have summer on the brain. So these easy-to-make bars have summer in mind, too.
As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.
The Arizona State Fair is back with new attractions and foods for visitors to partake in.
Performers wanted for Nov. 20 Block Party
Science Center hosting Goose Bumps exhibit
Tuesday, Jan. 26
Saturday, Jan. 23
Wednesday, Jan. 20