This healthier apple cake recipe relies on yogurt and canola oil instead of butter to make it moist. Grated apple and warm spices give it the flavor of fall. To finish off the cake, drizzle on a quick brown sugar glaze before serving.

Brown Sugar Glazed Apple Cake

Serves 10

Active Time: 15 minutes

Total Time: 2 hours and 30 minutes

1 cup ...Read more

There’s nothing like the festive spread of beloved holiday meals to heighten the season’s celebratory gatherings. If you’re looking to enhance this year’s menu, try increasing the amount of plant-based foods. Adding plant foods, like vegetables, fruits, nuts, seeds, beans, lentils and whole grains, is a great way to make a meal healthier...Read more

Sweet slender green beans (called haricot verts) are the foundation of this Seriously Simple holiday vegetable dish. Don’t worry if you can’t find haricot verts; just look for fresh green beans that are not too thick.

I have made my share of green bean dishes, from cold green bean salads to green beans with caramelized lemon or onions. With...Read more

Eggnog so defines Christmas for our family that we have a set of glasses designated only for our annual toast. Topped with freshly grated nutmeg, the combination of iconic flavors embraces the history of all holidays, past, present and future.

After the requisite salute, we work eggnog into sweet breads, cookies and alcoholic beverages. Perhaps...Read more

Christmas Chex Mix is one of my favorite holiday treats that offers a welcome change from all the cookies and candy canes fighting for attention. This crispy, salty-sweet mixture even looks like Christmas — everything is coated in white chocolate, and red and green M&Ms peek through!

My favorite Christmas Chex Mix blend is pretty simple — ...Read more

I’m one of those people who is equally devoted to desserts as I am to salty, savory foods — I like to call that balance. When dinner is over, I’m that person at the table who insists on sharing dessert at the end of the meal. Recently, however, I hosted a group of friends for dinner and I realized, much to my shock and horror, that I hadn�...Read more

Raking leaves isn't the only thing I view with trepidation in fall. I also dread the cooldown that comes with the change of season, because turning on the heat in my drafty old house is not an inexpensive proposition.

On the plus side, colder weather calls for cozy pleasures like flannel sheets and turtleneck sweaters, along with comfort foods ...Read more

MINNEAPOLIS — Like many chefs who found themselves without a dining room full of people to cook for in the early months of the pandemic, Gavin Kaysen threw his culinary energy into a new project: cooking classes.

These interactive, livestreamed events came with a basket of ingredients so participants could cook along at home with the James ...Read more

The "Big Red" cookbook was first published in 1950.

For someone who exists only in our collective imagination, Betty Crocker has made quite a mark on American home cooking.

Her eponymous “Big Red” cookbook, first published in 1950 and revised 12 times in the years since to reflect changes in taste, demographics and cooking methods, has ...Read more

CHICAGO — After digging into the Billy Goat Tavern’s new bun and realizing that the storied bar changed a lot more often than I thought, I wondered what else was buried in the Tribune archives.

In two words: a lot.

It shouldn’t be too surprising that a bar commonly known for being the official hangout of journalists would be mentioned ...Read more

Nov. 10—Like a lot of pizza enthusiasts, Chris and Caran Hayes have always loved authentic wood-fired pies. But they never thought much about recreating them at home until, in 2017, they took a hands-on cooking class while on vacation with friends in Napa, California.

It was so much fun that, when they were planning a remodel of their Ben ...Read more

Heart disease is the leading cause of death for men and women in the United States, regardless of race or ethnicity, according to the Centers for Disease Control and Prevention.

Although you can’t avoid risk factors such as family history, you can adopt a healthier lifestyle to improve your heart health.

Dr. Elizabeth Klodas, a Mayo Clinic ...Read more

FRESNO, Calif. – A Fresno man who draws inspiration from his Mexican American heritage and personal identity has brought to life a world of culinary creations in his new “Chicano Bakes” cookbook.

Esteban Castillo, 32, is an award-winning blogger, recipe developer, food photographer, cookbook author and influencer.

Since 2016, Castillo, ...Read more

This delicious spinach omelet recipe is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.

10-Minute Spinach Omelet

Serves 1

Active Time: 5 minutes

Total Time: 10 minutes

2 large eggs

1 teaspoon extra-virgin olive oil

1 cup spinach

2 tablespoons shredded ...Read more

What we eat as well as how much we eat are determined by a multitude of factors that go well beyond physical sustenance, such as culture, religion, income level, family, cooking skills and accessibility, to name a few. Social forces also play a significant role, especially when it comes to making healthier food choices.

Studies show that our co...Read more

This is a holiday stand-by favorite. If you are having a small group for holiday entertaining, consider serving these Cornish hens. The hens are very manageable, and no carving is required. Simply ask your butcher to halve the hens for you.

This recipe is quick to prepare, and guests will love the switch-up from holiday turkey. Slightly sweet,...Read more

In our family, holiday gift giving dissipates in favor of indulgences at the table. We splurge on special wines and cocktails, imported charcuterie, fine chocolates and beef. Great steaks, prime rib roasts and briskets — all connote special family gatherings.

This holiday season, we’re going with a less expensive, but always crowd-pleasing,...Read more

Not to be rude, but there’s something a little scary about jelly donuts. It’s not the donut part. It’s not even the jelly part, to be frank. I just don’t like surprises in my sweets. Don’t ever hand me a box of chocolates without a very clear map of exactly what’s in there, and at which precise coordinates. Also, I call dibs on ...Read more

Back in my personal chef days, I worked for a wonderful family that had a bit of a dinner conundrum. The father longed for his Sicilian American mother’s beef ragu, but his kids wouldn’t touch it because it contained — gasp! — vegetables.

Wanting to find a compromise, I added something to the recipe that few kids can resist: cheesy ...Read more