Cranberry chutney can be made weeks ahead

LONDON — Although Thanksgiving is the quintessential American holiday, some of my American friends and I celebrate it here in London every year.

AP file photo

Press on for great tofu

My mom started traveling abroad when I was in high school. And after each of her trips, we cooked a meal from the country she’d just visited.

Is ’cauliflower rice’ going mainstream? Green Giant hopes so

NEW YORK — Cauliflower is white like rice and can apparently mimic its taste, too.Swapping out the rice and potatoes in dishes with chopped-up cauliflower has gained traction with low-carb dieters. Now,...


Farewell to summer

If you’re not quite ready to let go of summer, here are 16 ways to give tomatoes and zucchini their well-earned last hurrahs. Too many tomatoes? This is not a bad thing

Adapted from “Eat Grub, The Ultimate Insect Cookbook” by Shami Radia and Neil Whippey

Cricket flour might sound icky, but the flavor is chirping good

Want to be on the cutting edge of nutritious food trends? Hop on board with insect-eating. A long-held tradition in most of the world, it’s worming its way into the West, via the eco-friendly crowd.


Fresh flavors to watch for in 2016

Tiny fish, tart plums and coconut syrup. Ready for a taste of 2016? Since we’re all a little tired of hearing about bacon, Brussels sprouts and cauliflower steaks, let’s look forward to some of the flavors and foods that will be popping up in the coming year. It’s not so much that these foods are radically new (bacon certainly wasn’t). Rather, that they are edging toward a critical mass, making them more common on restaurant menus and easier for home cooks to find.

Holiday Traditions 2012

The yearly edition by the Denton Record-Chronicle and our readers featuring a collection of songs and recipes to celebrate the season.