From Cleo Coyle: The heat is on across the country. Here in NYC we've been in the upper 90s with our high humidity putting the real-feel temperatures around 100. But my husband and

   P { margin-bottom: 0.08in } I was asked to bring a salad to a dinner party recently where pasta would be the main course, and given all the gorgeous tomatoes that are now arriving in gardens

 KIM DAVIS: Since August is my birthday month (I've been known to celebrate all month long!) I started thinking back about my childhood birthday celebrations. The one thing they all had in common--besides

   Sekanjabin is a traditional Persian syrup with roots in medieval medicine. Back in those days it was used to calm fevers, asthma, and digestive issues. These days it’s more often mixed with water and served over

 VMBURNS: Today, I'm thrilled to have award-winning author, Ellen Byron in the kitchen. Ellen is sharing information about her upcoming release, a recipe, and a giveaway! Welcome, Ellen!ELLEN BYRON: When it comes to choosing recipes from

DARCI HANNAH: Here in Michigan, August is the heart of blueberry season, and I can’t go through a summer without using these delicious, flavorful berries in nearly everything I make. Another benefit is

 LUCY BURDETTE: last year as part of our Friends of the Key West Library season, we threw a benefactor party that featured New York Times food critic, Sam Sifton. He made ceviche for the

In the Tea by The Sea series, not only does pastry-chef Lily Roberts work hard in Tea by the Sea, her Cape Cod afternoon tea room, but she also makes the breakfasts at Victoria-on-Sea, her grandmother’s