Table Talkers

Writing about food for a living, as I've been doing for the better part of the past 10 years, makes each day at the office a gauntlet of temptation.

Timed perfectly for holiday baking, the latest cookbook from the editors of Martha Stewart Living is “Cookie Perfection.”

Fruitcake is one of a list of holiday foods whose bad reputations precede them. Among them: dry panettone, equally dry maraschino-cherry studded holiday hams and medicinal eggnog.

Sufganiyot are Israeli jelly doughnuts that are common Hanukkah holiday fare. Crisp on the outside, fluffy and tender and bursting with jelly, fresh doughnuts are a divine treat you can make at home when you want to spend an afternoon baking.

Marian's Lemon Velvet Sheet Cake, the recipe for which she generously shares here, is a perfect holiday go-to for any number of reasons. First, of course, is the fact that it's delicious, with a bright lemony flavor thanks to its combination of fresh lemon juice and zest and lemon extract, all incorporated into the batter, and still more lemon juice in its easy icing glaze that's poured on right after the cake comes out of the oven.

When I am in a pinch for time but want something special for dessert, I'll make a crostata. Sometimes called a "galette" in French cooking, this free-form tart has endless variations.

Nutty, oat-y, sweet with maple syrup and a touch of jam, these thumbprints will please vegan and non-vegan palates alike. It's a hearty tasting cookie, and I personally feel that two or three with a cup of hot tea is a wonderful way to start your day.

If you're a fan of Korean cuisine, you might already be familiar with kimchi, a mixture of salted and fermented vegetables, because it has been a staple for centuries. But, if it's your first time reading about it, you'll be glad to discover that kimchi benefits apply not only to those at risk for heart disease and diabetes, but also for those looking to manage their weight, improve digestion, promote skin health, and more.

You’re having a party? Sounds like fun.But you don’t want to be stuck in the kitchen making drinks for everyone, like Spencer Tracy in “Father of the Bride.” You can enjoy your party a lot more if you offer a signature cocktail or two.

This stovetop Brussels sprouts recipe is from the “Holiday Classics” chapter. The braising method, using broth, makes the Brussels sprouts flavorful and tender.

The chef that the Wall Street Journal dubbed “the king of Lowcountry cooking” forged his considerable reputation at Husk, the landmark Charleston, S.C., restaurant (with branches in Nashville, Savannah, Ga., and Greenville, S.C.) that celebrates Southern ingredients and heritage. The Virginia native is now working to open a restaurant in Nashville that will focus on the flavors and traditions of Appalachia.

Once again, just in time for Thanksgiving, millions of people have been told their romaine lettuce might be contaminated with a toxic strain of E. coli bacteria, that it's potentially deadly, and that they should throw it away immediately and sanitize the fresh-produce drawer of their refrigerator.

Ree Drummond — known for her Food Network cooking show, "The Pioneer Woman’" — won’t follow diet trends to sell cookbooks.

Thanksgiving dinners are all about tradition: turkey, pumpkin pie, cranberry sauce.Spoiler alert: It turns out that a lot of people actually hate one of those things, and it’s not the turkey or the pie.

Why 'Joy of Cooking' still inspires home cooks, from pre-teens to grandmothers.

By Jennifer Day

Nov 26, 2019

I most frequently use my cast-iron skillet to quickly sear meats. Sausages, steaks and pork chops, I’ll cook entirely in the pan, but other cuts, like pork tenderloin, I’ll finish in the oven. Byrn’s recipe for lamb chops calls for cooking them in batches in the skillet and then serving them with a tomato and mint slaw.

Chilly nights call for cozy bowls of steaming soup (or stew or chili), and I wanted to share half a dozen recipes to get you thinking about new ways to make your favorite soups.

A lot of time and effort goes in to making a holiday meal. Tables will overflow with family favorites and traditional dishes such as candied yams and green bean casserole. But is this food actually good for you?

The first course sets the tone for the meal to come. It should, as the old phrase goes, whet the appetite, sharpening the senses and adding a happy edge to guests' anticipation

Shrimp and grits are a cozy meal that can feed a crowd, but it can take a while to cook each element, especially if you’re not accustomed to cooking (and stirring) grits that are cooking on a stove.