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Total time: 4 hours Servings: Makes about 2 1/2 cups Note: These onions will keep tightly covered in the refrigerator for at least a week.

Total time: 1 hour, 10 minutes Servings: 6 Note: Adapted from "Ad Hoc at Home" by Thomas Keller with Dave Cruz.

Paola Mayor Artie Stuteville certainly is a woman of many talents. When shea s not driving a taxi around town, running her coin laundromat, teaching youngsters how to dance or leading city meetings, she may be found in the kitchen, where she has perfected some tasty recipes over the years.

There's a nut war going on, and it's more than the usual squirrel battle to gather the most food before winter sets in.

We all have our traditional Thanksgiving menu we use from year to year, with little or no variations.

Delicious fall produce is filling up market shelves signaling the start of seasonal and holiday baking.

Living in the Colorado High Country is pure joy. Baking in it isn't. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level.

Published: Wednesday, November 4, 2009 at 4:01 a.m. Last Modified: Wednesday, November 4, 2009 at 2:11 a.m. This easy bread from Jim Lahey's "My Bread: The Revolutionary No-work, No-knead Method" is studded with chunks of pecorino cheese.

Roasted garlic is a great flavour booster. Now you can make large quantities of it easily, thanks to the slow cooker.

A frittata is a great way to use leftover vegetables and get your serving of protein.

Talk about having a secret helper in the kitchen! Impossible pies make their own crust, so we don't have to do a thing but mix 'em together and bake! Why wait for Thanksgiving when we can enjoy this easy pumpkin pie anytime?! 1 can pure pumpkin 1 can fat-free evaporated milk 1 tablespoon light butter, softened 2 eggs 1/2 cup sugar 1/2 cup ...

It takes just minutes to make the master dough used to make these whole-grain garlic knots with parsley and olive oil from Jeff Hertzberg and Zoe Francois' "Healthy Bread in Five Minutes a Day." The recipe makes 4 pound of dough.

Hoping to keep the flu at bay? A strong immune system helps. Enjoying the bounty of colorful fruits and vegetables available right now can be an important step toward supporting your family's immune system this cold/flu season.

A slice of cake is always a pleasure, but it doesn't have to be a guilty one. When baking cakes, there are a few things you can do to give most recipes a healthy makeover.

There's something about rice pudding that says cozy. As far as comfort items go, it's right up there with your softest blanket, oldest sweater and fuzziest slippers.

Every autumn, we start falling for apples all over again. After a ritual trek to the farmers' market for the freshest fruit - and after the pies are baked - we start looking for yet another recipe to make the most of this glorious bounty.

With the days growing shorter and the recent time change, it just seems there are not enough hours in the day for me to do everything.

For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.

When the basic ingredients are bacon, pasta, eggs and Parmesan cheese, it's hard to go wrong.

We recently received some beautiful, yellow garden onions. With a blink of an eye, I was transforming them into lovely French onion soup.

To me, soups have always represented a form of enchanting power. You take a few inexpensive ingredients and with the touch of your hand and heat, there is a magical transformation. It is true that a cup of soup can be the perfect beginning for a several course dinner, but today I want to share with you a soup that is a meal in itself.

In a medium kettle, heat oil. Add onions which are sprinkled with salt between layers.