The new, updated edition of one of the most popular cookbooks ever published, "Joy of Cooking" (Scribner) has been thoroughly revised and expanded by John Becker (great-grandson of the original author ...

Faithful Forum helper Nancy Thurmond of Everett is at it again, and this time writes, “It’s been a while, but I’m ready to share another great recipe with your readers. If you enjoy portabella ...

Sometimes a trip to the grocery store can completely change your menu, or in my case, the subject of my food column. I had planned to present three lovely autumn soups for your enjoyment this week. An ...

A savory tart piled with golden mushrooms on a layer of Parmesan is elegant for lunch or a supper holiday spread. Make this tart in stages by pre-baking the pastry up to a day ahead (store, wrapped in ...

Just because you're cooking for one person doesn't mean you have to be stuck with a week's worth of leftovers. I love cooking in foil because it allows you to easily cook single portions while making ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Stuffed mushrooms are a classic holiday ...

Step 1: Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side ...