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Let me start by saying: This was not a scientific experiment. This was one little mouse in her kitchen with 2 pots and 8 lbs. of short ribs. If you want science, check out Cook's...

This Easter, give that hard-working bunny a little help and make your own candy. You can do it. It's easier than you might think. Here are a handful of great candy recipes that you can...

I've always had an active imagination. I am that auntie who likes to tell your kids stories. If you know me, you know what I'm talking about. And if you have kids under five, chances...

Now, as you might imagine, Salem, Mass. can be a pretty interesting place to live. And when it comes to celebrating the rites of Spring, I'd argue that no one does it better—this side...

See, I do eat vegetables. (Granted, they're almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it's not possible. When I was a kid, I hated asparagus...

We're excited to announce that we're one of three blogs asked to participate in a holiday celebration program sponsored by Kraft and Breakstone's sour cream. Read on for the details--including how you can enter to win $2,500.

Prime Rib: It's not just for Christmas dinner. I'll make this whenever I can get my paws on one at a good price (or the rare super sale). It's a great excuse to have a party. In fact, if you're sick of ham on Easter, consider giving Roast Beast it's day in the (springtime) sun. This is a restaurant technique that’s practically guaranteed to produce a moist, juicy, evenly cooked roast beast. And it couldn’t be simpler.

If you know me, you know that I'm not a huge fan of making fussy desserts. Creamy. Buttery. Rich. Yes. But fussy, not my speed. (Don't get me wrong, I love fancy pastry, but life's...

Sel de la Terre, Boston's bastion of Provencal cuisine, is infamous for its rosemary pomme frites. With good reason. They're cut thin as shoestrings, fried perfectly (crisp not greasy), and seasoned well with salt and rosemary....

I'm pretty sure I'd be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon's paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.