Holidays

Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.

If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.

Sourdough bread’s characteristic tang and chewy texture liven up any sandwich. Our goal is to add the same punch to our holiday dressing.

Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.

Few things say “family meal” like a roasted bird.

A good dip is hard to resist.

Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.

Fondues are a bit like Bloody Marys in that everyone has their own way of making one.

This recipe embodies the stillness of women who were unselfish givers inside and outside the home.