If St. Patrick’s Day gives you too much corned beef, make corned-beef hash.

About eight years ago, Mary A. Keith advertised a class on home canning and preserving methods.

Why do so many people order pizza from a restaurant instead of making it at home? I don’t think that it is the trouble of making homemade dough or pizza sauce. And it certainly isn’t the trouble of grating a little cheese or chopping some mushrooms or other toppings.

She Crab Soup is a signature dish at the Regency Room at The Hotel Roanoke.  Executive Chef Billie Raper shows you how to make this delicious dish, which will have your family asking for more!

On Jen Straw’s very cluttered iPhone, you’ll find a buffet of food applications. It’s what you’d expect for someone who calls herself a “social media diva.“

Chocolate may seem like a Valentine’s Day gift that requires little thought or effort, but it doesn’t have to be.

Make mine vanilla, with a cherry on top.

People love cakes. Doesn’t matter the type. And they love baking them. Cake will always be a comfort food.

We’re just a few weeks from 2010. Not only are we headed toward a new year, it’s a new decade as well.

Thomas Jefferson did more than draft the Declaration of Independence.

NEW YORK (AP) — Hanukkah is a joyful holiday that comes with its own rituals, foods, games, songs and stories. That makes it easy to throw a party, especially since the traditions can be enjoyed by guests of all ages and backgrounds.

Deep-frying. Wood-smoking. Sous vide (the French vacuum-packing technique). The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years.

Looking for some good holiday cooking ideas?

Each Thanksgiving season, a few unlucky Americans manage to burn down their houses trying to deep fry a turkey.

When cleaning out your refrigerator, local chef Jata Brown says to equate what you’re tossing with what you paid for it.

It started out as a simple diet experiment.

What’s the point of having Halloween anymore?

Do you blindly follow recipes, afraid that one change or misstep will ruin a dish?

There used to be a chain Tex-Mex restaurant near my home. It wasn’t the best food, but they did have this cool tortilla machine that would spit out rounds of dough on a conveyor belt, and then this lady would flatten them and cook them fresh for your table. My dream home definitely will have that contraption (and the tortilla lady) installed right next to the massive Krispy Kreme doughnut machine.

For the second year in a row, fans of open-and-pour pie mixes may look to their grocery store shelves and see only emptiness where there should be cans of pumpkin pie mix. There’s a shortage.

Each morning, Ken Hayes puts two big squirts of honey in his coffee. He’s practically given up granulated sugar, so it’s a good thing he harvests his own honey.

An internationally known chef, who’s an expert in Colonial cooking, fired up meals in Thomas Jefferson’s kitchen on Tuesday, becoming the first to do so in at least 40 years.

I’ve always known that changing dietary habits is tough. But I’ve really been feeling it the last two weeks as my family is trying to cut out sugar.

My fellow salt lovers, stand guard. Big Brother is coming for our shakers.

Chris Mattera has two words for the backyard grillmaster:
“Slow down.“

Stay away from dangerous locations, making sure the grill is several feet away from your home, as well as children and pets.

Dropping 10 or 15 bucks on an average workday lunch?

Brown-bagging it usually consists of last night’s leftovers or boring bologna sandwiches. But nutritious, tasty and low-cost lunches from home can be easier and cheaper to make than you might think.

So, how do you spell the name of the Middle Eastern salad made with bulgur or cracked wheat, parsley and tomatoes (among other ingredients): tabouli or tabbouleh—or some other variation?

When it comes to cooking with fresh herbs, Shaun Mercer says you might make an occasional misstep and overzealously season a dish too strongly.