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An abundance of lovely winter squash is coming into season. Make the most of the bounty with this dessert squash recipe from Amy Topel of TheGreenGuide.com. Baked in individual ramekins, this squash soufflé recipe is a lighter alternative to pumpkin pie. You can use butternut squash or any of your favorite winter squash. Here’s…
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Have you ever tried to roll out cookie dough only to run into problems? We’ve cut out cookies that tore when we tried to move them to the cookie sheet. Gingerbread men lost arms, snowflakes lost edges; a sad state of affairs. With the holiday season soon upon us and many cookies to be baked,…
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Taste the whole line. Photo courtesy Cabot Cheese. Say cheese! Two winners will definitely be smiling when they find out that they’ve won a Cabot Creamery Cheddar Cheese gift pack filled with cheese and related goodies. With fall in the air, many of us have comfort food on the mind. Boston chef Stephanie Sokolove specializes…
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In the U.S., peanuts are the winner by a long shot when it comes to volume sold: They claim 67% of all nut consumption. The numbers aren’t broken out for whole peanuts vs. peanut butter, but we bet the PB has a large piece of the pie. Check out these peanut recipes: Savory Peanut Recipes…
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Use a bowl or basket of heirloom tomatoes as an edible centerpiece. Heirloom tomatoes are grown from seeds of older tomato cultivars—tomatoes that tasted great. The taste disappeared from most markets in the 1950s, after seeds were developed for mass production. The tomatoes can be found in a wide variety of colors, shapes, flavors and…
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