Mary Margaret Chappell

Enjoy the thrill of the grill without setting foot outdoors, thanks to these easy weeknight recipes

• By Mary Margaret Chappell
  May 26, 2017

Every recipe tells a story in this year's winning collection

• By Mary Margaret Chappell
  Oct 19, 2010

A wine and cheese tasting makes for a festive get-together during the holidays

• By Mary Margaret Chappell
  Nov 5, 2009

4 gluten-free crusts plus 5 tasty topping combos add up to endless possibilities

• By Mary Margaret Chappell
  Oct 7, 2009

A quick-and-easy dinner gets a gourmet upgrade

• By Mary Margaret Chappell
  Oct 7, 2009

Fancy or plain, crêpes are a cinch to make at home

• By Mary Margaret Chappell
  Sep 6, 2009

There's still a lot to learn about this protein-packed basic

• By Mary Margaret Chappell
  Jul 30, 2009

Celebrate Mexico's culinary riches with this delectable menu

• By Mary Margaret Chappell
  May 6, 2009

4 easy-to-make fruit spreads that'll tempt novices and experts alike

• By Mary Margaret Chappell
  Mar 30, 2009

Veg restaurant Cafe Flora in Seattle prints its commitment to local, mostly organic farmers right on the menu—and cooks up some amazing dishes with their produce

• By Mary Margaret Chappell
  Mar 11, 2009

Finding a stove to suit your style is a dream with these tips and top picks.

• By Mary Margaret Chappell
  Sep 13, 2006

Any way you slice 'em, these classic veggies are guaranteed to please.

• By Mary Margaret Chappell
  May 31, 2006

With star chefs scattering cilantro over everything in sight and singing the praises of exotic herbs such as shiso and winter savory, it’s easy to overlook plain parsley.

• By Mary Margaret Chappell
  May 19, 2006

The chocolate power of this unsweetened powder goes well beyond warm winter drinks.

• By Mary Margaret Chappell
  Mar 9, 2006

We've got a host of ice-cold indulgences that will satisfy any craving or occasion.

• By Mary Margaret Chappell
  Oct 2, 2005

Sautéing foods is the French equivalent of stir-frying - it's a basic technique for quick, easy cooking. You just fast-stir small pieces of food in a little oil over moderately high heat, something all cooks do without thinking, "Oh, I'm sautéing!"

• By Mary Margaret Chappell
  Aug 15, 2005

A dash of caraway jazzes up soda bread, sweets, veggies - even grilled cheese sandwiches.

• By Mary Margaret Chappell
  May 10, 2005

It’s good for your pies. It’s good for your pasta sauce. It’s even good for your blood.

• By Mary Margaret Chappell
  Apr 29, 2005

Tea is not only a cozy drink. It has developed a second life as a trendy new "spice."

• By Mary Margaret Chappell
  Apr 28, 2005

Given all the shopping lists, social obligations and decorating demands that fill the holidays, a spa getaway is probably the last thing on your mind. You might want to make it first. A mid-season day of self-pampering, a post-holiday week of recharging or even a long weekend during the peak festivities—at a veg-friendly resort spa with friends/family along and the cooking and decorating done for you—could make this year unlike any other.

• By Mary Margaret Chappell
  Jan 20, 2005