A cranberry mold to remember

By Nok-Noi Ricker on Nov. 22, 2014, at 10:29 a.m.
David Turin of David’s Restaurant in Portland.

Portland chefs share their Thanksgiving favorites

By Kathleen Pierce on Nov. 19, 2014, at 11:28 a.m.

Looking for new Thanksgiving recipes and tips? Check out our interactive guide

on Nov. 19, 2014, at 5:25 a.m.
Garlicky Roasted Green Beans

Try a fresh twist on green beans for the holiday

By Sarah Walker Caron on Nov. 18, 2014, at 2:07 p.m.
Mushroom Artichoke Stuffing

A stuffing for the vegetarians at your Thanksgiving table

By Sarah Walker Caron on Nov. 18, 2014, at 12:39 p.m.
Lemon Thyme Carrots.

Put a citrus twist on your holiday carrots: Lemon-thyme carrots

By Sarah Walker Caron on Nov. 18, 2014, at 12:39 p.m.
A BDN Thanksgiving.

Dry-brined turkey: A first-timer’s cooking strategy

By Emily Burnham on Nov. 18, 2014, at 11:34 a.m.
Save-the-day backup gravy: Use in case of emergency.

How to make a foolproof turkey gravy

By Sarah Walker Caron on Nov. 18, 2014, at 11:28 a.m.
Cheddar and Chive Make-Ahead Mashed Potatoes make your Thanksgiving meal prep even easier.

Thanksgiving time-saver: Cheddar and chive make-ahead mashed potatoes

By Cate O'Malley, Special to the BDN on Nov. 18, 2014, at 11:17 a.m.
Father Paul Dumais demonstrates making ployes using several different recipes during the Kneading Conference in Skowhegan on Friday, July 25, 2014.

Father Paul Dumais’ ployes

By Kathleen Pierce on Aug. 06, 2014, at 5:25 a.m.
Barbecue season is a great time to experiment with vegetables, lean cooking methods and other smart food choices, such as this mayonnaise-free coleslaw.

A healthful coleslaw for the Fourth, hold the mayo

By Elaine Gordon, The Washington Post on July 03, 2014, at 11:02 a.m.

World Chefs: Aliya LeeKong adopts global flavors for home kitchens

By Richard Leong, Reuters on July 01, 2014, at 12:33 p.m.
Coconut Black-Eyed Peas, from "A Mouthful of Wonderful" by Kim Sunee, can be served warm with rice but is equally wonderful at room temperature.

Ready to update that picnic salad?

By Andrea Weigl, The News & Observer (Raleigh, N.C.) on June 24, 2014, at 1:52 p.m.
Grilling season is here. This Terrorized Steak involves creating a paste of fresh rosemary, fresh marjoram, plenty of garlic, olive oil, salt, two kinds of pepper and cognac.

5 easy grill recipes for when burgers and hot dogs aren’t enough

By Daniel Neman, St. Louis Post-Dispatch on May 26, 2014, at 1:50 p.m.
Cookie-Topped Blueberry Mini Pies.

Cookie-Topped Blueberry Mini Pies

By Stephanie Witt Sedgwick, Special to The Washington Post on May 20, 2014, at 10:34 a.m.
Mixed green salad with hard-boiled eggs and radish pods.

My gardening skill doesn’t live up to my cooking talent

By Russ Parsons, Los Angeles Times on May 13, 2014, at 1:47 p.m.
Pork chops are served up with apple pancakes and a cherry sauce.

Dad’s apple pancakes come back, but for dinner

By Joe Gray, Chicago Tribune on May 13, 2014, at 12:20 p.m.

Mother’s Day on a tray, the ultimate starter

By Kathy Gunst, The Washington Post on May 08, 2014, at 11:29 a.m.

Family Meals Matter: Spring into spring with lamb

By on March 30, 2014, at 10:42 a.m.

Hazelnuts perfect for a variety of nutty recipes

By Marlene Parrish, Pittsburgh Post-Gazette on March 30, 2014, at 10:33 a.m.