This colorful gratin dish livens up any holiday plate. Creamy melted Gruyere is comforting, while a blend of cumin, nutmeg and cayenne pepper lends a warm, spicy note.

Kale-Butternut Squash Gratin

Serves 8

Active Time: 45 minutes

Total Time: 1 hour, 35 minutes

2 teaspoons canola oil

1 cup chopped onion

6 cloves garlic, minced

2 (5-ounce)...Read more

The holidays are coming up and they almost always involve family gatherings, office parties, neighborhood get-togethers, and special holidays meals, all with lots and lots of food. For most of us, it’s a chance to enjoy food and drink that maybe aren’t a part of our usual fare. But if you have food allergies, these celebrations can literally...Read more

During Hanukkah there are eight nights of celebrating to do, so it only feels right to have a signature cocktail on hand for any planned or unplanned gatherings that come your way. Make that signature cocktail this festive sparkling wine sangria. Gently spiked with pear liqueur and filled with fresh pear slices, it’s a holiday ...Read more

If you are planning on staying home this year and having a small group for dinner, I recommend making this crowd-pleasing stew for your main course. Seafood has become so expensive that I usually save it for special occasions. And New Year’s Eve is certainly a time for celebration.

The soup base and aioli can be made ahead and finished at the...Read more

Deviled eggs are the perfect party food. Set a platter of them on a buffet, and you can safely assume they’ll be gone in minutes — such is the appeal of a good deviled egg. But...Read more

Christmas morning begins sweetly with eggnog and cookies. Tins and tins of cookies lovingly baked by my sisters, children, nieces, and nephews. I can barely try them all. I do my best.

For the holiday dinner, I prefer other dessert options. The main requirements: The dessert should be make-ahead, easy to assemble, and visually appealing.

This ...Read more

Bold, spicy flavors have never been more in demand, especially when they add a global element to a dish. One of my favorite foods these days is Korean fried chicken, which I ate twice on a recent trip to New York City.

Celebrated for its crispy exterior and tender interior, Korean fried chicken has been a staple late-night snack in South Korea ...Read more

Do you ever do this? I do this all the time.

I just bought a bunch of ingredients for one meal that I will never, ever use again.

I had gone to Costco, looking to buy a leg of lamb. Costco is my favorite purveyor of lamb, which is actually kind of sad, but it is inexpensive and it is good quality and they always have it.

They didn't have it. ...Read more

PITTSBURGH — Thiago Leite has a simple philosophy when it comes to making cocktails, and it applies whether you're hosting a fancy dinner party for friends or simply curling up on the couch for a quiet night with your partner and Netflix.

"Make what you like," he says.

Consider the Caipiroska he was stirring together on a test run for ...Read more

I am puzzling over what to call these cookies.

For roughly 20 years, they’ve just been oatmeal cookies, because these are the ones we make. They have dried cranberries instead of raisins, because all of the people in the world who have been scarred by raisins have scarred me with their raisin trauma.

Not really. I just like dried cranberries...Read more

Alejandro Santillan-Garcia is worried he’s going to lose the aid that helps him buy food. The 20-year-old Austin resident qualified for federal food benefits last year because he aged out of the Texas foster care system, which he entered as an infant.

The Supplemental Nutrition Assistance Program — commonly referred to as food stamps, or ...Read more

PITTSBURGH — If Buddy Valastro gained fame as America's Cake Boss for his elaborate cake creations, surely Laura Magone should be celebrated as Western Pennsylvania's Cookie Queen for the countless cookies she's inspired local bakers to make and share with others.

Since starting The Wedding Cookie Table Community 10 years ago, the Monongahela...Read more

Americans are increasingly over the “slop bowl.”

Chipotle, Sweetgreen and Cava — once stars of the restaurant industry — are struggling as diners tire of all those pick-your-own ingredients piled atop rice or greens. Instead, lunchgoers are choosing offerings with more texture, like sandwiches and tacos, that fill them up and often cost...Read more

The spelt flour in these ginger molasses cookies offers a chewy texture and a nutty flavor that shines with the ginger in this easy holiday cookie recipe.

Ginger Molasses Cookies

Makes 24 cookies; serves 12

Active Time: 20 minutes

Total Time: 1 hour, 35 minutes

1 1/4 cups all-purpose flour

1 cup spelt flour

4 teaspoons ground ginger, ...Read more

Rich in vitamins and minerals, kelp is a nutritious and delicious ingredient worth getting to know.

The folklore

People have eaten seaweed for thousands of years. Indigenous peoples along the Pacific coast of North America and indigenous Australians relied on kelp as an important culinary tradition, drying and preserving it ...Read more

Crustless quiche has become a beloved classic at our Christmas brunch, always taking center stage at the holiday table. Quiche, once a novel French dish that took America by storm in the 1960s and ’70s, traditionally features a custard base with cheese and often vegetables, all baked inside a flaky crust. Sliced like pie and served with a ...Read more

Every year as the holidays approach, I eagerly anticipate holiday baking and decorating sugar cookies. And every year, they don’t exactly turn out as ...Read more

When I think of the holidays, I immediately think of peppermint-flavored candy canes. While I love to look at those cheerful stripes of white and red, I rarely want to eat the sweet candies. Instead I use up the candy canes I receive in creative ways, from sprinkling them on top of homeandleisure/recipes/varietymenu/s-3938946">Read more