Celia BarbourColumnist

On the joy of saying, “Pull up a chair. There’s plenty.”

A Thanksgiving tale of Brussels sprouts, boyfriends and taxis

Eating bugs used to be a big deal. Not anymore.

Candy’s genius lies in the fact that it so precisely delivers its sugar load

Did you write that recipe down?

A roast chicken is the real test of a chef

The day I fell in love … with Mexican stew

To meet the ideal of a quick and easy meal, recipe developers cut important steps

Children are capable of much good work in the kitchen

What is the noblest approach to cooking?

Baked French toast is the type of breakfast to impress guests

It’s difficult to resist the impulse to make ratatouille

Turning part of a Glynwood CSA share into a green smoothie

Taking care of people is, at heart, what cooking is all about

These days I do not use the word curry lightly.

When you’re a cook, restraint can be hard

The key ingredient to granola? Freshness.

Hosting a dinner is an act of great generosity and so ordinary as to be nearly worthless

My affection has grown since my mother first sang its praises

In a topsy-turvy life, even bland routine can feel like an anchor

I have been thinking about cravings lately, and become fixated on anchovies

Making good choices with food remains profoundly confusing

Making use of the raw yolk of an egg laid by one of the farm’s many hens

Does loving this leafy vegetable make me a loser?

The woodland variety, a relative of the wild one, is not poisonous, just flavorless