If you are anything like me, you have a taste imprinted on your tongue from childhood that associates parties with piggies in a blanket.
I will never understand why anyone would want to eat a piece of chicken that doesn’t have crispy skin surrounding it. Here’s my recipe for the simplest, tastiest, crispiest chicken.
Fennel is one of those vegetables that seem a bit odd if you aren’t used to it, but think of it as round celery that has a hint of licorice flavor to it and you’ll be fine.
by guest blogger Maya Rodale.
This recipe is based on my mother’s classic apple cider—I just added a little kick.
Over the next few weeks, I’m going to share my favorite party appetizers—the stuff that gets eaten to the bottom of the bowl, plate, or dish.
Guest blogger Eugenia Bone discusses her love of mushrooms, home-canned tuna, and the importance of clean water.
Carving pumpkins is fun. At our house, I make pretty ones and my husband specializes in scary ones. (In the past, he has been known to use ketchup as an accessory.)