recipe

The Lemonade Stand Cookbook
From The Lemonade Stand Cookbook: Step-by-Step Recipes and Crafts for Kids to Make--and Sell!, by Kathy Strahs (Burnt Cheese Press, 2017). Reprinted with permission.

Kathy Strahs was watching her 7- and 9-year-old children operate a lemonade stand when she realized something pretty complex was going on. “It was more than just kids selling lemonade. They were collaborating, strategizing, preparing drinks and food, shouting to attract customers,” the California author said.

And from that idea, a book was born: The Lemonade Stand Cookbook: Step-by-Step Recipes and Crafts for Kids to Make and Sell. It’s a fun, full-color guide to everything from setting up and decorating a stand to pricing and promoting items to be sold.

Harvest Baker Tomato Slab Pie
Excerpted from The Harvest Baker © by Ken Haedrich, photo © Johnny Autry, used with permission from Storey Publishing.

Has an avalanche of tomatoes, squash, berries, or beets landed in your kitchen?

Never fear, Ken Haedrich is here to help. He has a new book, The Harvest Baker: 150 Sweet and Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs and Vegetables. Even better, he’ll be visiting Charlotte on August 22 and will help you solve your persistent pie problems. 

Some of Elaine Rogers' recipes and newspaper clippings.
Amy Rogers

In honor of Mother’s Day, I thought it would be fun to take a little trip back in time. So I got out my mother’s old recipe box, eager to revisit the tastes of my childhood.

decorated eggs
Carol Sawyer

Ham or lamb? Deviled eggs or dyed eggs? Cook at home or go to a restaurant? When it comes to celebrating Easter, the culinary questions are somewhat different than those for other occasions.

It’s a serious holiday but it wears a public face full of some pretty silly food. (Also pretty, silly food.) Just look at the cookbooks and magazines: They’re covered in rainbows of candy and bunnies and other cute things. If you didn’t know better, you might overlook the fact that Easter is the most important Christian holy day. 

I'm getting ready to explain who I am when Joan Nathan answers the phone.

“Amy?”

She already knows my name, which shouldn’t surprise me – since she seems to know just about everything.

A 24 'Carrot' Recipe: Meoli-Stanton Family Carrot-Cauliflower Soup

Mar 27, 2017
a pot of Meoli-Stanton family carrot-cauliflower soup
Jennifer Stanton

This is a “silver lining” recipe that came out of a terrible experience. I started experimenting with carrots 24 years ago when an oncology nurse explained that the chemo my husband was receiving was actually toxic doses of Vitamin A. She compared it to consuming at least a five-pound bag of carrots a day.

If you do this, your face will hurt, you’ll grind down your molars into mule chompers, your skin will turn orange, and you will hate carrots by Day 5.

Of course, he didn’t grasp at the time that toxic doses of Vitamin A were only one part of the deadly cocktail. He just hung on the nurse’s words in the hope he could naturally help himself.

Potatoes For Jayne

Mar 6, 2017
French fried potatoes in a skillet
Amy Rogers / WFAEats

In happy times we celebrate with food, and in hard times we console each other with it. A few years back, my good friend Jayne lost her mother. I cooked her a dish I later named “Sympathy Salmon,” and wrote about it here on WFAEats.

Movie Night Menus book jacket
Running Press

Looking for a tasteful new way to celebrate the Academy Awards? You’ll find “epic” dinner and drink pairings in a new book that’s jammed full of recipes, photos, and delicious film lore.

Turner Classis Movies: Movie Night Menus: Dinner and Drink Recipes Inspired by the Films We Love is the creation of siblings Tenaya Darlington and André Darlington. While doing research for their previous book, The New Cocktail Hour, they were impressed by the lavish cocktail culture of earlier eras.

Get The (Bourbon) Ball Rolling

Dec 12, 2016
Bourbon balls
Samantha Thacker

I have been making these bourbon balls for more than a quarter of a century now. 

Sure, there were years I didn’t make them at all and swore I would never do it again. Then there was the time I couldn’t be bothered getting confectioners sugar, and learned the hard way that using granulated sugar instead made them so sweet and gritty that my dearest friend, who had always been a big fan, literally gagged and spit one out right in front of me. 

bacon chocolate candy
Amy Rogers / WFAEats

When it comes to making holiday treats, I have a guarantee. Everything is “So homely that you know it’s homemade.”

This pre-emptive statement came in handy recently when I experienced my first melted chocolate failure. Yes, failure. The chocolate would. Not. Melt.

This was something I’d done a hundred times before. I put white chocolate chips in a glass bowl, heated them in the microwave according to the directions on the bag, removed the chips, and stirred with a wooden spoon.

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