Roasting salmon with a mixture of Dijon mustard and brown sugar is a great way to temper what I consider to be salmon’s strong taste. There are lots of recipes similar to this one. The easiest method comes from Sam Sifton, editor of the NYT Cooking section: "Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the top

Here's a rich tasting butternut squash soup that doesn't pack a caloric punch. Despite its creamy texture, there's no cream in this soup....

Following is a super-easy recipe that's perfect for this busy time of year when we're short on time but still need to serve healthy...

This recipe for Italian-inspired turkey meatballs is a sacrilege to traditional Italian cooks because these meatballs are not fried in...

Tomato caprese salad is a summertime favorite, made with ripe home-grown tomatoes and topped with fresh basil leaves. It's not something...

Daughter Elizabeth and her husband Brendan phoned one Sunday morning to say they were walking over with my grand pup, Whitman, and they...

The COVID quarantine turned many of us into modern versions of chuckwagon cooks — every night we cobbled together dinner with whatever we...

Late Saturday afternoon I pulled a mysterious looking zip-lock bag from the freezer in hopes of finding something to cook for dinner...

Truly the ONLY roast chicken recipe you'll ever need. Every time I go into self-isolation I crave roast chicken. OK, that was a lie. This...