Julie Giuffrida

November puts me in the mood for soup. Frankly, in light of recent world and national events, steamy, brothy comfort food is about all I can stomach.

There's a way to eat Thanksgiving dinner and there's a way to eat Thanksgiving surplus, particularly the uneaten turkey. (The term “leftovers” somehow

Hanukkah, a.k.a. major brisket season, is here. A classic Jewish holiday food, brisket is a cinch to prepare and one large brisket can feed many

Latkes , latkes and more latkes. The fried potato pancakes are the quintessential centerpiece of the Hanukkah table in Ashkenazi Jewish homes.

Along with the holiday season comes holiday cookie baking. At The Times, we like to offer bakers new additions to their cookie repertoires.

This has been a phenomenal year for cookbooks — books that inspired us to get into the kitchen. For baking cakes, making cocktails, eating more vegetables, planning parties, exploring the

It's that time of year when we reflect on what we've cooked during the last 12 months and which recipes we want to carry with us into the coming year and beyond.

January always begins with so much hopeful activity around New Year's resolutions. Before exhausting yourself fighting old habits, cravings and

I like to spend a few hours at the beginning of a new year updating my pantry items, particularly herbs, spices and condiments.

My first job was waitressing at a family restaurant and ice cream shop. Among my duties was dishing out the ice cream cones, sundaes and banana splits ordered by the