Warm up with a delicious cup of Chai, full of winter spices and perfect for these chilly days.

As we gather for Thanksgiving, let’s honor the diverse influences that shape this imperfect yet important holiday. Yes, history is complex and its stories flawed, but Thanksgiving remains an opportunity to give and gather. Through food and feast, we continue to connect with history, culture, and each other.

As the days grow short and the nights long, we turn inward, relying on our inner resources, and as keepers of the hearth, cooks play a central role in contentment. The need for coziness is real; it uplifts our mood and strengthens connection. Let’s keep our houses homes with a few pleasurable autumnal shifts.

Get ready to elevate your fall cooking with these irresistible pear recipes. Follow along with Sidonie Maroon as we learn a variety of ways to use this delicious autumn staple.

With the autumn equinox near, Sidonie Maroon shares how to craft a charcuterie board that celebrates the season’s bounty by using fresh local ingredients.

Weeknight dinners often feel rushed and chaotic, squeezed between work, school activities, and other responsibilities. Can we reinvent dinner into a satisfying experience of connection and wholesome food, while saving time and money?

Learn the A to Zucchini of Italian summer dishes with Sidonie Maroon.

Outdoor cooking is the highlight of some of our most cherished memories with ones that we love. Follow along as we learn some new recipes for our next outdoor get together.

In our community, there are many versions of dads in the kitchen. From professional chefs to occasional sous chefs and backyard grillers, dads who bake pies and sourdough loaves, brew ale, and make kimchi. Dads who grow their own gardens, hunt, and fish. Dads who explore the cuisines of other cultures and prepare daily meals on top of full-time work and parenting. Every culinary dad I know is passionate about some niche gourmet subject or another.

My inner Spring cleaning happens while at the sink with soapy hands, hanging up a pot, or grabbing the milk bottle from the fridge. In all these unspectacular, yet contemplative moments of just being, I come to terms with realities and the necessities of change.

My Grandma, Winnie A. Dennis Wilson, born February 29, 1916, gave me cooking lessons every weekend of my ninth year. I cooked beside her throughout my childhood, and as those we hold dear, I keep her always in my thoughts.

If you’re serious about improving your culinary skills, then sit down with a cup of coffee close to the new year and reflect on what you’ve learned. Sidonie Shares with us what she’ll be doing in her Kitchen in 2024.

This symbolic time of rebirth and renewal is a magical opportunity to cook up traditions that will see us through our darkest season. Sidonie offers us some beautiful recipes perfect for the season.

Years ago, I remade Christmas cooking for myself. Little by little, I decided what mattered and let the rest go. And what did matter? — peaceful, contemplative cookie baking while listening to Christmas albums. A big bowl of bright oranges, with amaryllis and paperwhites blooming on the kitchen counter. Singing carols and laughing with my sons while cooking. Cuddling up with my husband and watching the twinkling tree lights in the dark. Having extended family over to make gingerbread. Perfecting my Panettone and Stollen sweet breads and gifting them to whoever comes by. Enjoying this special dedicated time with those I love, and realizing that it’s a lot more about presence than presents.

Sidonie breaks down some of the amazing ways Kale can be served up this holiday season!

I recently discovered “The Lazy Genius” podcast, hosted by Kendra Adachi, and am enjoying each episode. Her motto is — Embrace what matters, ditch what doesn’t and get stuff done. She’s also written “The Lazy Genius Way”, and “The Lazy Genius Kitchen”. I relate to her organizational approach, and am sharing her principles using soup making as our prompt.

If you’re so so about beets, or better yet, despise them, then I’m hoping to change your mind. I understand because beets were my ultimate yuk food as a kid, but I’ve grown to love them as I’ve discovered their incredible flavors and versatility.

Sidonie offers us an exciting vegetarian twist on a summer classic

Tarragon in cuisines other than French? Yes! Tarragon is beloved worldwide. See All the unique ways Tarragon can make a dish.

Italian cuisine is much more diverse than just Pizza and Pasta. Join Sidonie as she takes on the culinary journey and wide flavor range that is true Italian cooking.