recipes

I thought I'd tackle one of the most plentiful summer vegetables now because you’re probably going to be dealing with them for many weeks to come: zucchini.

I was excited to see what this 432-page tome had inside but when I got to read through it, I was struck by how simple and familiar the recipes were.

The book is divided into 31 meals, each with three courses, all of which the chefs considered to be simple and affordable food. Each recipe is sized to be made for 2, 6, 20 or 75 servings.

Mary Younkin’s cookbook, “The Weekday Lunches & Breakfasts Cookbook,” caught my eye recently while at the library. Younkin had already written a book about weeknight dinners and she said she wanted to share these easy to make meals that she cooks for her own family for the other less-planned meals.

Chives are part of the family, and taste like concentrated green onions, or scallions, as they are also called. You can add them to food without even cooking it, but they hold up well in baked goods, too.

This year’s birthday is not a milestone so I don’t have any party planned, but I thought it would be fun to fantasize about what I would like to eat throughout my birthday.

Just as many families could hardly imagine Thanksgiving without turkey, for those who celebrate it, the Lunar New Year is often synonymous with special foods — many of them whose origins date back millennia.

I have three more recipes for lighter dinners. I am so glad to have these on hand when we get those long stretches of cloudy days, or get snowed in for a couple of days, and all I want to do is eat crescent rolls and potatoes.

This week I wanted to take a step back away from prepared foods and look at ingredients instead. While you might have a lot of friends that really enjoy eating the foods that you make for them, there are also those food-lovers who are really in their element when they’re the ones doing the cooking.

There's nothing wrong with slapping together some bread, mayo and turkey in the days following Thanksgiving. But eating what seems like an endless stream of cold sandwiches after the holiday can get a bit dull.

As an alternative to cooking a whole turkey, particularly if your family fights over the dark meat, why not consider just roasting turkey legs on their own?

According to a National Confectioners Association article from last October, 68 percent of Americans surveyed said chocolate is their favorite Halloween treat. This column focusses on savory chocolate recipes.

Last week I shared apple desserts and, as promised, this week I wanted to talk about some more savory ways to use apples.

This week’s highlighted summer fruit: melons.

This week I am here to share some recipes of how we can all use up those hardboiled eggs in ways that they won’t become so tiresome.

Maryland First Lady Yumi Hogan shares some of her favorite Korean recipes in hopes of inspiring Americans to take note of Korean culture during the 2018 Winter Olympics, which are hosted in PyeongChang, South Korea.

Speaking of chocolate, let’s bake with chocolate! I have three recipes that I thought did a good job of covering the spectrum of chocolate desserts.

Did you get an Instant Pot for Christmas? The electric pressure cooker (which also serves as a slow cooker, rice cooker, yogurt maker and more) was one of the hottest selling items this year, touted as a life- changing home appliance that sold out in many stores during early Christmas shopping.

This week I have three dinner recipes, because I like having hearty meals for dinner and then eating the leftovers the next day for lunch. So cooking well for dinner pays off for two meals in my house.

Rather than making drastic resolutions about how I’m going to “eat healthier and lose weight,” I’m going to start walking backwards, very slowly, eating the same types of foods I want to eat but just healthier versions of them.

Baltimore bartenders from Rye Street Tavern, B&O American Brasserie and other bars share the stories and recipes behind their new hot cocktails.

For this week's recipes, I chose four appetizers that are easy-peasy to make but come across as having gourmet flavor.

This month I’ve been savoring some of the little blessings of the food world, and writing about “a few of my favorite things.” So far I’ve written about soup, ricotta, beef short ribs and this week, desserts with a twist.

Short ribs have obviously existed as long as there have been cows (they come from somewhere near the ribeye section of the cow), but I feel like they got hot in restaurants in the past decade or so.

One of my favorite things (to eat) is soup. I cook and eat soup year-round. Thankfully my husband loves it too. My preschooler is getting there; he’s going through an “I don’t eat onions or cooked tomatoes” phase that I can’t wait to end. But he loves broth, and soup carrots, and sausage in soup.

As Americans gather around their tables next Thursday to give thanks over turkey and stuffing, Marylanders have an opportunity to honor their home state in all its culinary glory.

I think a lot of times we associate Southwestern food with just Tex-Mex, but the broader region really incorporates a lot more variety. The one expectation that held up to be true, though, was that they use a lot of hot peppers in their food.

A quartet of thanksgiving recipes from the South.

Three unconventional slow cooker recipes ready to be eaten now that the weather is chilly.

I’m writing about pumpkin desserts. I think in the past I’ve had some over-the-top pumpkin dessert recipes, but this year I wanted to keep it simple.

Apple recipes from Carrie's Kitchen

Three Harford County chefs share some of their favorite ways to cook with autumnal ingredients

One cookbook that I was very excited to see on the library shelves was Richard Blais’s “So Good, 100 Recipes from My Kitchen to Yours.”

There are so many summer staples to choose from, but this week I decided to focus on one that I too often have an abundance of: watermelon.

Does anyone else feel like summer is going by way too fast? It's stressing me out!

This is probably the most popular dish I make in summer because whenever I serve it to family or guests it quickly disappears and people want the recipe. Those

Man, this has been a really weird start to the summer, with the coolest temperatures and least sunny skies that I can remember for these weeks (and weeks, and

Last week I had so much fun looking up unconventional sides to grill that I just had to share more of these recipes this week.

May is here — are you craving strawberries, or did you start strawberry season early this year, and are you already getting bored with them? Did you try any of

On the weekend episode of the Roughly Speaking podcast, my foodie friends John Shields and Henry Hong discuss the cuisine of the seven banned nations -- the

This Valentine’s Day, skip the boxed chocolate and give something from your own kitchen, instead.

Poke (pronounced POH-keh), has skyrocketed in popularity in recent years, driving an overall boom in Hawaiian restaurants on the mainland.

Since dinner is near the end of the day, I thought I would take a step back and look at another time of day when I know I get crucially hungry — snack time. I've noticed my calorie target is usually made or broken by the snacks I eat between lunch and dinner. Perhaps I should eat a bigger lunch, or maybe I just need to think ahead and plan my afternoon snack as carefully as I plan the rest of the meals in my day. So today I'm looking at four snacks that take little effort and can help get

Meat and potatoes make an iconic wintertime meal for good reason. When the air outside is chilly, we want nothing more than meals that are warm, soothing and

Recipes for tasty Thanksgiving side dishes

Summertime produce gets all the love, but when the mercury drops and the leaves start to change, farmers' markets fill up with an exciting new batch of fruits and vegetables. These creative dishes prove there's more to autumn cuisine than pumpkin spice lattes.

On the weekend edition of the Roughly Speaking podcast, I'm indulging an interest in one of the great comfort foods from the Meditarranean, the Greek gyro, a

I'm in week three of deconstructing pumpkin spice, and this week we're highlighting nutmeg. Nutmeg is the seed of a tree indigenous to the Spice Islands of Indonesia.