Articles written by Deborah Wojcicki

Dozens of garlic festivals are planned coast to coast to delight the garlic-lover in all of us.

Jan 23, 2009 - Deborah Wojcicki

Chili is a flexible and forgiving food that can be made with many different ingredients and with heat levels from mild to hot.

Jan 15, 2009 - Deborah Wojcicki

Whether you're shopping for the casual cook or bona fide spice addict, the gift of spice is a festive and time-honored tradition once reserved for royalty.

Dec 19, 2008 - Deborah Wojcicki

National retailers like IKEA and Home Depot offer free recycling of compact fluorescent light bulbs and significantly expand consumer recycling options.

Dec 11, 2008 - Deborah Wojcicki

With the sweet and spicy flavors of orange, cinnamon, allspice and cloves, this pork roast recipe is perfect for your holiday table.

Nov 29, 2008 - Deborah Wojcicki

A 2007 survey documents America's similarities and differences in food preferences at Thanksgiving.

Nov 14, 2008 - Deborah Wojcicki

With the Thanksgiving and Christmas holidays fast approaching, the question of what to do with leftover turkey is here again.

Oct 31, 2008 - Deborah Wojcicki

You love dogs and you love wine - enter dog-themed wine clubs. Dog lovers can relax with a great bottle of dog-label wine with help from these wine clubs.

Oct 28, 2008 - Deborah Wojcicki

Garlic is an ancient plant with a long history as a popular culinary ingredient, a healing "wonder food" and also as a protective charm.

Feb 26, 2008 - Deborah Wojcicki

Review of an early American cookbook illustrates which herbs and spices were popular in the post-Colonial New England kitchen.

Feb 24, 2008 - Deborah Wojcicki

Sweet Basil combines with garlic, grated cheese, toasted pine nuts and fruity olive oil to make a traditional pesto sauce that is versatile to use and easy to prepare.

Feb 23, 2008 - Deborah Wojcicki

Red Hot Chile Oil is easy to make and delicious in dressings, stir fry, and as a condiment.

Feb 17, 2008 - Deborah Wojcicki

New to the culinary scene in the US, these small flowers have been used in sushi, cocktails, seafood dishes, sauces and more. Their taste is both citrusy, spicy and cool.

Jan 23, 2008 - Deborah Wojcicki

Bold and flavorful, mustard can be made at home with a few basic ingredients and a little imagination to give it your own culinary flair.

Jan 19, 2008 - Deborah Wojcicki

Herbal butters are easy to make and the potential flavor combinations are almost endless.

Dec 31, 2007 - Deborah Wojcicki

Salt comes in many varieties from the familiar table salt to designer sea salts, but what is the difference?

Dec 28, 2007 - Deborah Wojcicki

Both familiar and exotic, cinnamon adds a robust dimension to your cooking.

Dec 16, 2007 - Deborah Wojcicki