The food mill is a throwback. It may be mechanical and it may be marvelous, but it is resolutely un-modern. It’s not quite as basic as a mortar and pestle, but it’s not far behind. There are only ...

In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes ...

We do a lot of traveling, and when we say a lot, we mean it. We can’t say, however, that we remember seeing such an interesting and pleasing dish as this mega-shrimp beauty served at Casa Vieja Lodge ...

Sheila Patterson is a registered dietitian with over a decade of experience and a specialization in helping manage blood sugars. Also known as The Sugar Dietitian, her goal is to help individuals ...