If there's one thing you don't need, it's to leave too many dishes to the last minute on Thanksgiving. For nearly a dozen years now, I've taken a very organized approach to the holiday, starting my cooking a few days in advance. Making gravy at the last minute not only takes up your entire stove, but it interferes with the flow of side dishes going in and out of the ovens according to schedule. What really makes it difficult, though, is my ceramic topped stove with the vent in the middle that... Read Full Story

Thomas Wolfe was right when he wrote that "you can never go home again" and that's just as true when applied to the attempt to return to a culinary phase.  The seventies seemed to be dominated by the ubiquitous Cornish hen. Cornish hens cropped up at every other dinner party I attended during my early years of domestic training. They appeared on the menus of venues from diners to fine dining establishments. There was something about that cute little bird--so... Read Full Story

I confess. I'm a skeptic. Despite having made and loved several recipes from Devin Alexander's cookbook--The Most Decadent Diet Ever--I wasn't convinced that a vodka cream sauce that contained just 111 calories in a half cup could really be "decadent." Once again, though, Alexander shows why she was chosen to author The Biggest Loser's Cookbook. This is a sauce that no one would dream fits into a healthy eating plan. I served the vodka cream sauce over rigatoni, my very favorite pasta. A word... Read Full Story

This post is a testament to humanity's triumph over technology. Something happened to my laptop today in the form of an unwanted update which wiped out my favorite's folder and made it almost as difficult to word process this post as it would have been to copy it in the manner of the monks whose highly decorative manuscripts took a lifetime to complete. But I knew that my faithful readership needed this recipe for country store fried apples and, by all that is fragrant and tasty, you were go... Read Full Story

This week's theme over at I Heart Cooking Clubs is "man food." While that might sound a bit sexist, I think the intention was to prepare something hearty or filling, though in our house "man food" can run the gamut from chips and dip to something sweet. In any event, this was just the excuse to try Nigella's version of a family favorite, pasta e fagiola. What could be heartier than a bowl of soup filled with pasta and beans.From Nigella Bites:8 Servings (1 cup+ each) - 6 WW pts per serving3 ... Read Full Story

It was love at first bite when I ordered bacon wrapped horseradish shrimp as an appetizer about 20 years ago. Since that time I've served it at parties to the delight of family and friends. Last night, a last minute change in plans had me scrambling for a quick meal and I decided this would be just the thing.Shrimp is already low in calories and horseradish is a condiment that is "free" on Weight Watchers. The substitution of center cut bacon and then a halving of the typical amount used (us... Read Full Story

I love to knead bread, but when I came across the photo of this no knead harvest bread at the King Arthur website, I was hooked. I love dried cranberries; I love raisins; I love nuts; I love bread. Any questions?The dough was a cinch to throw together, and it sat covered until about 8:00 last night when I prepared it for baking and a second rise. Since I don't own a ceramic baker and I wasn't sure whether I needed to soak my clay baker before using it, I opted to use my trusty LeCreuset Dutc... Read Full Story

If you've never eaten celeriac--or seen it for that matter--I heartily recommend that you give it a try. Its gnarly exterior hides a refreshingly sweet, crispy treat. Shredded raw it's a great addition to a salad. Or, you could try it in a dish with potatoes, either as an addition or in place of some of the spuds.I first encountered rosti potatoes when I traveled to Switzerland. These crispy, skillet-sized potato cakes are sheer heaven with their creamy exterior. I was surprised to find a... Read Full Story

When the weather turns cool, my first answer to, "What's for dinner?" is soup. I love corn chowder and when I found this simple recipe for the slow cooker in one of Prevention magazine's cookbooks, I had to try it. I've been wanting to participate in Crockpot Wednesday over at Dining with Debbie and this is the week. It couldn't be easier and if I hadn't already decided on the butternut squash soup for Thanksgiving, this would have been a contender.6 Servings - 4 WW pts per serving (servings... Read Full Story

Last Friday we bid a teary farewell to our Tyler Florence Fridays. That doesn't mean his cookbooks won't continue to hold "pride of place" on The Food of Love bookshelf. What I loved most about TFF, aside from the wonderful cooking, was the chance to "meet" so many great foodies and be introduced to some incredible food blogs. The fact that there wasn't the pressure to participate each and every week was also a definite plus. Sometimes life just intrudes. So thank you Natashaya , Debbie, and ... Read Full Story