Cooking food onto the bottom of a pot or pan is always at least a little unfortunate because you know it will take a bit more work to clean the mess up. But burned food is an even tougher prospect. It can happen in all manner of ways. Maybe the heat was set too high on the stove or perhaps you

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Sure, Christmas may have come to a close, but we’re still shopping, of course. Plus, now is the perfect time to exchange that “bleh” toaster your aunt gifted you or the 20-piece cookware set you don’t have cabinet spac

The bakery and cafe is located on North Main Street in downtown Conroe. (Adriana Rezal/Community Impact Newspaper)

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By Jishnu Na

Worn-out phrases can make a reader roll their eyes, or worse—give up on a book altogether. Clichés are viewed as a sign of lazy writing, but they didn’t get to be that way overnight; many modern clichés read as fresh and evocative when they first appeared in print, and were memorable eno

Thanksgiving 1963 to Thanksgiving 1984 were the best ones of my life. Why? Because from the ages of almost one to almost 22, I didn’t have to cook ANYTHING for the holiday. All I had to do was show up at the table with a fork in my hand. My sweet Mama, Barbara Patton (again, not the former m

⅔ cup cooked rice or lentils, or sub more mushrooms

1 large onion peeled and chopped

Salt and pepper to taste

¾ cup chopped walnuts or pecans (optional)

½ cup vegan parmesan or other dairy-free cheese (60 g, optional)

2-3 tbsp fine oats (optional, *see notes)<

Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou

This method for a beloved appetizer maximizes flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds. Rather than wash away all the s

When it comes to comfort food, Barefoot Contessa host Ina Garten reigns supreme. Not only are her hundreds of recipes approachable and so easy to follow, but she also has an entire cookbook, Modern Comfort Food, dedicated to making some of the best — and most mouthwatering — comfor

Whole beef roasts, namely beef tenderloin and standing rib roasts, are holiday dinner fare classics. The idea is that you create a show-stopping roast that not only looks delicious but fills the house with a mouth-watering aroma.

When you serve it, the meat is supposed to be juicy and

Our mission is to serve the 50+ traveler. We want to inspire you to explore new destinations, discover new experiences, and savor the journey.

The days between Christmas and New Year’s Day are, in Ireland, one long food-and-drink festival. It’s all about eating, drinking, and making