Having over-catered somewhat for a lunch, I used the substantial amount of leftovers to make a large chicken and mushroom pie.

Caramel is no joke. To anyone who is venturing into a baking journey, this is not a bad place to start as an introductory ...

1. Preheat oven to 340 F. Line two muffin tins with paper muffin cups. 2. In a large bowl, whisk together eggs, oil, ...

An explosion of flavor in every bite! The deep pink of the beet, sweet and earthy, goes perfectly with the enveloping ...

While I cook with butternut squash and other winter squashes all the time, when I think about cooking with pumpkin, I picture ...

In the beating heart of Toronto, an Armenian culinary movement is underway. It’s spearheaded by the intrepid Chef Sebouh Yacoubian and his brothers, Saro and Serouj. The trio’s restaurant, Taline, ...

These Candy Corn Cupcakes are decorated to look just like the iconic (and divisive) Halloween candy. But they don’t actually ...

You don't have to make the same pumpkin pie every year. By adding or switching up ingredients, you can easily upgrade a ...

The wildly popular cookbook author and TV personality appeared recently at Segerstrom Center for the Arts in Costa Mesa.

While I cook with butternut squash and other winter squashes all the time, when I think about cooking with pumpkin, I picture a can of puree. But using fresh pumpkin is just another take on cooking ...

Some of my mom’s recipes: Beat cake ingredients together for 10 minutes at medium speed. Pour into slightly greased Bundt ...

From Nadine Ingram’s lush new cookbook, the pistachio- and rhubarb-coloured palette of a John Olsen work is reimagined in cake form.