Roasted veggies and polenta belong in your basic recipe list

The post-holiday season is a natural time to think about what we want to carry over from last year and what new habits, ideas, activities or even recipes we want to explore in the coming months.

Love cheesesticks? Arancini are right up your alley

Arancini are a popular snack food in Sicily.

Bobby Flay’s Eggplant Bolognese is meatless but hearty

Celebrity chef Bobby Flay believes his new cookbook, “Bobby at Home,” is his most important book to date. That’s because it’s a collection of his favorite recipes, the ones he is likely to serve family and friends when he’s at home.

Make Italy’s medieval-era fruitcake with a peppery kick

In Siena, the cake was once considered a cure for a variety of ailments and was originally prepared by spice merchants, the pharmacists of the Middle Ages.

Christmas cookie recipes from around the world

Cookies are as much a part of Christmas as candles and caroling. They are the gift that everyone loves, the holiday snack supreme.

Cookie is a triple treat for ginger lovers

Timed perfectly for holiday baking, the latest cookbook from the editors of Martha Stewart Living is “Cookie Perfection.”

Falsetti: Move over, blueberries; it’s time to give cranberries their due

The bright crimson bursts of fruit make cranberry nut bread a festive gift tailor-made for the holidays.

‘Jubilee’ pays tribute to 200 years of African American cooking

What results is an assemblage of recipes hailing from all over the country and a variety of cultural influences from the greater African Diaspora.

Stovetop recipe for tender Brussels sprouts

The latest cookbook from America’s Test Kitchen is “The Side Dish Bible,” a curated collection of 1,001 recipes for everything from roasted artichokes to stuffed zucchini.

VIDEO: Safe & Sweet keto-friendly bakery in Central Market

Safe & Sweet keto-friendly, sugar-free and gluten-free friendly bakery in Central Market.

PHOTOS: Community Thanksgiving Dinner served at First Presbyterian Church

Stop! Washing your Thanksgiving turkey could spread germs

“If your mother did it and your grandmother did it, and suddenly the (government) says not to wash your turkey, you may take some time to adjust,” said Drusilla Banks, who teaches food sanitation for the Univer

PHOTOS: Keto-friendly bakery offers treats that are Safe & Sweet in Central Market

Pull out the cast-iron skillet for these lamb chops

Anne Byrn, best known for her “Cake Mix Doctor” books, has a new cookbook out dedicated to cast-iron skillets called “Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan” (Grand Central Publishing, $30) that will remind you of the joy and versatility of cooking in these hard-working, long-lasting and even multi-generational pans.

6 soup recipes to keep you warm

Chilly nights call for cozy bowls of steaming soup (or stew or chili), and I wanted to share half a dozen recipes to get you thinking about new ways to make your favorite soups.

Cooking Southern style: 5 recipes y’all will love

Some of the stereotypes about Southern cooking are true. And some are not.

Falsetti: Stir up some chilaquiles — no, it’s not nachos

A dish with humble origins, chilaquiles has achieved popularity thanks to its versatility. Think of it as a base that can be garnished to your taste.

Turkey soup is the ultimate Thanksgiving leftover

Today’s recipe for Turkey Potpie Soup could actually be called everything but the kitchen sink leftover soup. It uses plenty of Thanksgiving leftovers, including turkey, vegetables and gravy mix.

Beloved Thanksgiving classic or dreaded dish?

Most Americans secretly dislike one or more beloved Thanksgiving classics, but eat it anyway to avoid hurting your feelings or because it’s an American tradition, according to a new survey conducted by Harris Poll for Instacart.

Tricked-out pies give Thanksgiving dessert a boost

We are loving the combination of juicy, sweet Bartlett pears with tart cranberries for a gorgeous pie with hues of pink; a few crisp apples and chewy dried cranberries contribute contrasting textures.

Coq au Riesling: The white wine cousin of coq au vin

A new cookbook, “Cork and Knife,” shares 75 recipes that have some form of alcohol – wine, beer, bourbon or other spirits – as an ingredient.

The tastiest shortcut to green shakshuka

One vital lesson: Spices bring out the sweetness in bell peppers. This is especially true in shakshuka, the Israeli dish in which eggs simmer in sauce sunny side up.

Falsetti: You don’t need a box to make brownies

Making brownies from scratch is not rocket science. You can do this.

Seasonal meal plan: Pasta dinner with pumpkin, sage and sausage

Peeled, diced and roasted, pumpkin and other winter squashes make a fantastically delicious side dish to roast pork and poultry. Of course, I clean, rinse and salt the pumpkin seeds to slow roast for a snack.

Decorative squash? Bake it with Parmesan and brown butter

This recipe from “David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient” by David Tanis (Artisan, $40) is versatile. You could use butternut or acorn squash instead of Hubbard; all of them pair well with the Parmesan and brown butter.

Beet salad a perfect Halloween dish

Candied pecans, pears and feta counter the earthy bitterness of endive in this flavorful beet salad.

Indian bread staple naan is versatile and tasty

Simple oven-baked naan provides a neutral base that works well with a wide variety of flavor profiles.

Falsetti: This chicken dish is quite a catch

In my imagination, this is the meal the matriarch of the family prepared to fortify the men before they set off in search of wild boar or some other, more daunting prey than the fowl scratching around in the backyard. Or perhaps it was served when they returned empty-handed.

Cookbook turns baking into therapy

Apple Snack Cake makes good use of leftover or blemished apples.

Slow-braised fresh lima beans are ready when you are

Because I can be bothered to tediously open bean pods but can’t entertain tending a pot on the stove for hours, my preferred bean-cooking method is to chuck them in a baking dish with water and aromatics and let the oven do its thing.

Souffle pancakes are even better than they sound

How had I not heard of Japanese souffle pancakes before? My entire life was a lie, and I did not even realize it.

The chocolate chunk cookie you need now

Sometimes you need a cookie with substance, something you have to chew that reveals its depth and complexity with each bite. Something that makes you feel you can handle anything.

Turmeric rice dish is a family favorite for chef

Miami-based chef and restaurateur Yaniv Cohen says that his mother, grandmother and aunts all make different versions of this rice dish from the chapter on turmeric – and it’s always a crowd pleaser.

With just a few ingredients, you can make pumpkin spice lattes at home

Fall has become synonymous with pumpkin spice everything, and although I’m not one to line up for PSL at Starbucks, I do love the taste of pumpkin spice right about now.

Add-ins redefine Caesar salad

British food blogger Nicky Corbishley adds pasta and extra veggies to her version of a Caesar salad to make it a year-round dinner entree, with the suggestion that you can substitute whatever vegetables are in season.

Falsetti: Red cabbage makes quick, beautiful and nutritious slaw

If you are eating blueberries for their health benefits, consider red cabbage as a much cheaper alternative.

The essential empanada: a versatile hand-held pie

Two types of Chilean empanadas are the most common by far: empanadas de pino, which are filled with a mixture of beef and onions, plus raisins, olives and wedges of hard-boiled egg; and empanadas de queso, which are filled with gooey, melted cheese.

New ‘Joy of Cooking’ is a masterwork that will erase any reservations about past editions

It’s a whopper of a book, with more than a thousand pages. It features more than 600 new recipes, as well as more than 4,000 favorites that have been revised and updated.

‘Kosher Style’ cookbook has modern update for meatballs

“For many, being Jewish tends to be more about culture than kashrut (the practice of keeping kosher), and it can be confusing at the best of times,” the author writes in the book’s introduction. “In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner.”

Beer and Campari? Somehow it works

I got really curious about questionably named cocktails when I overheard my friends ordering a Spaghett. The bartender took a rocks glass, poured the contents of the neck of a Miller High Life into it, and replaced that volume of beer with Campari.