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Eating well

The flavors that survived 2025, and the ones that didn’t

Every year brings its own edible landscape: flavors that surge, fade or quietly endure. Some appear overnight, flooding menus and social feeds before vanishing just as quickly, while others take root, not through hype but through usefulness, comfort or sheer deliciousness. And then there are the flavors that linger in the background, steady and unfazed by whatever trend cycles spin around them. In 2025, the flavors that survived weren’t the loud, high-drama ideas engineered for virality. They were the ones that felt grounded; ingredients that delivered warmth, brightness and depth ...

The secret to this Ukrainian soup? It’s all in the sauerkraut

Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled-vegetable dishes is sauerkraut soup. It might sound a little odd, but trust me — it’s breathtaking. This recipe is from my cookbook “The Authentic Ukrainian ...

Save time, tackle dinner with quick, convenient recipes

Family Features — If hectic weeknights leave you feeling like time is constantly slipping away, saving a few extra minutes in the kitchen can begin with alternative cooking methods and easy recipes without all the fuss. Rather than waiting for the oven to preheat, you can tackle family ...

New Year wishes and champagne dishes

Tonight, as tradition would have it, many revelers will ring in the New Year with a champagne toast. For me a bit of the bubbly goes right to my head, so as a foodie I’d rather enjoy my champagne cooked in a creamy sauce. That’s why when I’m hosting a party, at clean-up time I make sure to check every bottle for any champagne leftovers, not to sip, but to turn into fabulous dishes. Fish, seafood, chicken, and even vegetables, lend themselves quite tastefully to sauces made with a dry Brut champagne (a dry white wine also works) whereas a sweeter champagne is perfect in ...

Cheese balls are back. How to make this classic party dish cool again

The cheese ball is a cliche. I believe, however, that like the pig in a blanket and the baked potato, the cheese ball is so cliched it has actually become cool. Socially acceptable or not, when this dish from my cookbook “Deep Run Roots” is put out at a party of any kind, people hover ...