It's a tricky proposition to make fresh relish if you're trying to satisfy several diners with different tastes and dietary needs. That's why I always like to make at least two.
File this latest revelation under 'bacon makes everything better,' because with the addition of bacon and pecans, Brussels sprouts went from banned to beloved.
There are two schools of thought on the popularity of kale: One school can't seem to get enough of it, while the other is sick of hearing about this super veggie. I am in the former camp.
I always remember my dearest neighbors' birthdays. Mary's is in June, the same day as my son-in-law's, and Heidi's is Nov. 11 (it's pretty easy to remember 11-11).
Last week on a rainy cold night, I had to do some scrambling to come up with something delicious and comforting. Fortunately I remembered this Tuscan dish.
We all have ground cinnamon in our spice racks. This cinnamon chocolate cake infused with espresso goes a long way toward keeping cinnamon among my favorite spices
I'm not a kid, but I have always adored pudding, and I was drawn to a recipe described in a new cookbook as a common Italian Easter dessert similiar to rice pudding.
Detroit News Food Writer
Kate Lawson is The Detroit News' food writer. She writes two weekly columns, Simply the Best, which appears every Thursday in Food & Drink and Friday in the HomeStyle section as well as food-related stories about cooking and baking trends, nutrition, the latest tools, professional chefs and even home cooks. Kate has also served as judge for the Pillsbury Bake-Off and the National Chicken Cook-Off.
- Kate can be reached at firstname.lastname@example.org.
More on Kate Lawson
- Favorite cooking magazine: Bon Appetit
- Favorite cooking tool: hand blender
- Favorite cookbook author: Donna Hay
- Latest favorite cookbook: "Apples for Jam" by Tessa Kiros
- Favorite comfort food: pasta
- Cooking advice: Buy the best chef's knife you can afford. You will never regret it.
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