I long ago fell in love with the clean, crisp, sweet taste of Meyer lemons. And recently, Mexican foods guru Rick Bayless reminded me why.

Super Bowl Sunday surely is one of the meatiest eating days of the year. But it’s still somewhat surprising the lengths some people will go to push their game day feed over the top. Last year, for example, some enthusiastic carnivores went as far as to build football arena replicas out of deli meats, cheese and bread.

Are you a celebrity watcher? A magazine clipper? A list maker, supplement taker, whole grains baker? No matter what kind of person you are, there’s a new diet cookbook to help lay the foundation for that inevitable New Year’s resolution.

This summer I had the misfortune to encounter the Internet culinary sensation known as cookie dough dip.

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.

With Hanukkah stretching over eight nights, there’s plenty to celebrate. And often plenty of leftovers.

Few foods are as satisfying as a golden potato pancake that is soft and tender inside, but crispy outside. But this simple dish so often is bungled. It can be undercooked, overcooked and/or soaked in grease.

When I told my mother — a fiend for candied ginger — that I was testing a batch of these muffins, she said she wished she could fly right over and dig in. She’s not the only one.

For probably no reason beyond proximity on the calendar, Hanukkah and Christmas tend to get lumped together. Traditionally, the holidays actually have little in common.

Even if you avoid baking all year long, there’s a very good chance the allure of the holidays will seduce you into having a go at a batch of cookies.

It seemed like a tall order. I wanted an edible gift that was fast and easy to make, inexpensive, wouldn’t spoil or need to be refrigerated, and that kids could be involved in.

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.

Year after year, the glossy food magazines scream that you have to tart up your turkey and pimp out your pumpkin pie. But the truth is, when it comes to Thanksgiving, most of us don’t want exciting, new-fangled dishes. We want classic, comforting food, the stuff of Norman Rockwell.

When I told my mother — a fiend for candied ginger — that I was testing a batch of these muffins, she said she wished she could fly right over and dig in. She’s not the only one.

When I told my mother — a fiend for candied ginger — that I was testing a batch of these muffins, she said she wished she could fly right over and dig in. She’s not the only one.

If you boil down the concept of breaking the Yom Kippur fast to its culinary essence, two basic rules become clear — make it easy to prepare and make it easy on the stomach.

No fruit says fall like apples. Baked into pies, pureed into sauces, sauteed with meats and stews both savory and sweet, it is one of our most comforting and versatile fruits. But which apple to use for what?

“True Blood” fans can soon concoct their own blood-red beet bisque, crimson sweet tea and other Cajun delicacies inspired by the hit HBO vampire drama and compiled in a new cookbook.

Great taste often comes down to contrast.

From the Department of Things You Did Not Know You Had to Worry About comes a new advisory: Don’t eat your barbecue cleaning brush.