This recipe is excerpted from the cookbook "Linda McCartney's Family Kitchen." Linda was ahead of her time on plant-based eating in the '80s and '90s — today, it is much easier to follow a plant-forward lifestyle than when she wrote her first cookbooks. Now, all the ingredients you need for ...

Shiitake mushrooms from North Tabor Farm, on Martha's Vineyard, inspired this recipe from my cookbook "The Beetlebung Farm." For this soup, you can replace the chicken stock with water for a vegetarian version — but if you do, increase the quantity of mushrooms to make sure you get a nice ...

Free State Brewing Company and outdoor organizations will host a celebration of Kansas’ outdoor heritage featuring food, drink and inspiration for exploring Douglas County by trail. The brewery announced in a press release Monday it will partner with Kansas Trails Inc. and Friends of ...

The traditional Passover food matzo brei (rhymes with fry) is essentially matzo fried with eggs, or scrambled eggs with matzo, depending on how you look at it, and it's one of the tastiest and easiest ways to have a solid breakfast during Passover, not to mention using up leftover matzo after ...

I take such pride in this dish from my book "The Step-by-Step Instant Pot Cookbook." To me, being Jewish is all about traditions, and in Jewish families, brisket is a tradition in and of itself. We're talking tender, fall-apart brisket in an incredibly simple sweet and savory sauce (trust me ...

BOSTON — The future of fish is looking a lot like… salami? And meatballs. And fried chicken. And breakfast sausage. And, of course, spareribs and burgers. This is America, after all. Welcome to the era of surreptitious seafood, an industry gamble that overcoming Americans' relative ...