One of my favorite childhood chores was weeding the garden. I didn't mind it a bit, because the harvest provided ingredients for delicious side dishes, entrées, appetizers and desserts. Years ago, my ...

Tired of the Thanksgiving holy trinity of turkey, cranberry sauce and stuffing? I've tried displacing the stars of the holiday meal without much luck. There's plenty of room, though, to get creative ...

Tired of the Thanksgiving holy trinity of turkey, cranberry sauce and stuffing? I've tried displacing the stars of the holiday meal without much luck. There's plenty of room, though, to get creative ...

The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a ...

1 large (2½-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks In 4½- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, ¾ teaspoon salt and ...

Cook’s notes: At my supermarket, whole-wheat couscous is stocked in the natural-food section, not with the other couscous packages in the pasta-and-rice section. 1. Heat oil in a 4-quart saucepan over ...

Fall and winter are prime times for winter squash, sometimes referred to as hard squash because of their hard rind - and chefs throughout the Bay Area are using them on their menus. When purchased, ...

1. Roast the poblano chiles over high heat on a rack over a stove-top burner. When the skin is charred all over, place the peppers in a paper bag. Leave them for about 10 minutes, then remove and peel ...