Last Easter, Press Herald food writer Meredith Goad wrote about her experiments using natural dyes to color eggs. She boiled everything from red cabbage to onion skins, and filled dozens of jars with dye. Some dyes exceeded her expectations, while others proved disappointing. Here’s a recap of what she discovered: CRANBERRY JUICE: This doesn’t have […]

Here are some tips for non-Jews unfamiliar with Passover’s rituals.

Short ribs are a great candidate for this leisurely low-heat technique.

Nuts often get a bad rap because of their high fat content. But the fat in most nuts is the healthy unsaturated variety. It doesn’t mean you should eat nuts with abandon, but it does mean you should feel no guilt about working them into a healthy diet. The trick is moderation. And because nuts […]