PITTSBURGH — Most people have pretty strong opinions on the foods they love, and are just as vocal about the ones they hate.

My husband, for instance, cannot stand black licorice while I would never eat an anchovy. (At ...Read More

Generally speaking, I'm a chunky chicken soup kind of person.

I like the hearty, stick-to-the-ribs quality of a good rough-hewn soup, and the contrast of textures and flavors of the broth and hunks of vegetable or meat or...Read More

To say that entertaining can be stressful isn’t breaking news. There are so many decisions to make, starting long before the day of the event. At first, you’ll probably have a lot more questions than answers.

Those ...Read More

Beets are divisive. To some, their earthy depth and sly sweetness are irresistible; to others, the root vegetable tastes like dirt.

"The beet is the most intense of vegetables," Tom Robbins writes in "Jitterbug Perfume." ...Read More

LOS ANGELES -- The condiment shelf in my refrigerator is a chaotic place. I am no Marie Kondo, but I could argue that each jar, squeeze bottle and tube sparks real joy.

My bottle of Kewpie shares real estate with a 64-...Read More

On the first day of Christmas, my true love gave to me a partridge in a pear tree.

So naturally I made a pan-roasted partridge — pan-roasted, so I could baste it in butter while it cooked — with a light salad of ...Read More