Sam Kass, former Obama family personal chef and executive director of first lady Michelle Obama’s Let’s Move! initiative, is being honored Friday with the prestigious Julia Child Award at the Obama Presidential Center, recognizing his lifelong dedication to fostering equitable food systems.

Kass, a Chicago native who worked at several ...Read more

After President Donald Trump signed the One Big Beautiful Bill Act more than a year ago, enrollment in the federal food assistance program dropped rapidly across the nation as states enforced new restrictions and prepared to take on more of the costs.

Nationally, an estimated 5 million, or 13%, fewer people were enrolled in the Supplemental ...Read more

Q: What is kimchi and are there health benefits associated with it? Should I add it to my diet?

A: For those who are unfamiliar, kimchi is a spicy and tangy pickled vegetable dish. Kimchi hails from Korea, and it consists of salted and fermented vegetables (like cabbage and Korean radish) and a mouth-watering collection of seasonings such as ...Read more

I have enjoyed chilaquiles in many California and Mexican kitchens over the years. If you’re not familiar with this Mexican breakfast staple, it is a rustic dish of tortilla chips tossed with salsa, then served as a bed or topping for eggs. Use your favorite salsa here, fresh or bottled; both green and red versions work well. I imagine the ...Read more

I don’t think I need to sell you too hard on a breakfast potato. Who doesn’t love a crispy-edged potato with a soft, creamy interior? That’s right — no one!

While I love any roasted potato, my favorite little trick to make them even crispier is...Read more

As the leaves start to turn and that first cool snap hits the air, it’s hard to think about anything but fall baking. Nothing says the season has arrived quite like the warm spices in a pumpkin dessert. So if you love the cozy flavor of homeandleisure/recipes/varietymenu/s-4312781">Read more

One thing you should know about me is that I’ve cooked through a lot of lasagna recipes over the years, particularly in the past four years. During 2020, when everyone was baking sourdough banana bread, I was deep in a rabbit hole of making the best ...Read more

For a lot of folks, there’s one seasonal fall flavor that no matter how hard you try, you can’t get enough of it — pumpkin spice.

We’re not just talking about Starbucks, which launched the pumpkin spice trend way back in 2003 with its Pumpkin Spice Latte and recently added a new Iced Pumpkin Cream Shaken Espresso and Pumpkin Spice Chai ...Read more

Seriously? Whose idea was this?

In the 1960s, a popular national brand decided to expand their product portfolio by selling frozen food.

What could go wrong? The brand was known to just about everybody.

Unfortunately, the brand was Colgate. As in the toothpaste people. And nobody, but nobody, wanted to buy frozen food from them.

I was ...Read more

Sweet, juicy and nutrient-packed, the fruit group consists of fresh, canned, frozen, dried and juiced. It is recommended we eat five to nine servings of fruit and veggies per day. Fruits provide energy in the form of carbohydrates as well as fiber, and an array of vitamins, minerals and phytonutrients.

Phytonutrients are substances found in ...Read more

Cauliflower makes an elegant, versatile soup when paired with warm curry, sweet apple and a bright mango yogurt drizzle. This version is satisfying enough for a light lunch entree, yet refined enough to serve as a first course.

Apple and cauliflower cook down beautifully in vegetable or chicken stock, then blend into a silky puree without the ...Read more

If the word stuffing makes your taste buds perk up and immediately become wistful for a Thanksgiving feast, then listen up! Stuffing isn’t just for holidays. Tonight (yes, even a weeknight!) is the perfect time to satisfy that craving with ...Read more

The one cheese my refrigerator is always stocked with is Parmesan. This magical cheese makes everything it touches that much tastier and it’s also pretty delicious on its own — especially when baked up into lacy Parmesan crisps. These elegant crisps call for just one ingredient and are so easy to make — as long as you have the right kind ...Read more

There is something incredibly satisfying about broccoli cheddar soup. Like mac and cheese, this beloved classic is all about comfort — it’s rich, cheesy, and indulgent.

I wanted this soup to feel rich and thick without being too heavy. I found ...Read more

When it comes to desserts, nothing is easier than a crumble made with fresh, seasonal fruit.

In fall, that means one thing: plump and juicy Italian prune plums, which start ripening in August and if we’re lucky, are available through most of September.

I love them for their flavor — a high sugar level makes the flesh incredibly sweet and ...Read more

Peppery arugula, crisp Belgian endive, roasted winter squash, and smoky bacon make this autumn salad both colorful and deeply flavorful. A honey-mustard sherry vinaigrette ties together the sweet squash, salty bacon and pleasantly bitter greens with just enough brightness.

The salad is Seriously Simple to assemble, and much of it can be ...Read more

If your refrigerator is anything like mine, half of the space is jam-packed with condiments. Those tubs of miso, sticks of butter, and bottles of salad dressing can add something special to simple weeknight meals. Instead of buying more ...Read more

If you’re a fan of tiramisu, the layered Italian dessert that became popular back in the 1980s, you will absolutely love chocotorta. This Argentinian recipe features rich chocolate biscuits layered with a fluffy, mousse-like filling of homeandleisure/recipes/varietymenu/s-4303370">Read more

Q: Should you try microgreens?

A: You may have noticed the trend toward smaller, more delicate produce. Microgreens are young vegetables and herbs — like radish, kale and broccoli — harvested early in their growth. At this stage, they’ve developed just their first leaves (called cotyledons) and are only a few inches tall. Despite their ...Read more