Still have a few pumpkins around the house? Don’t throw them away — make pumpkin ravioli! Here’s a recipe from Andrew Robillard of Atascadero. His wife, Jennifer, a Tribune copy editor, got the pasta recipe from her Italian grandmother. Click to continue »

It’s too late for you to make this for Thanksgiving dessert, but I wanted to share it with you anyway, in case you have any leftover pumpkin and culinary gumption. Because it’s super tasty! It’s made with two of my favorite things: pumpkin and marshmallows. MARSHMALLOWS! If that’s not making you scramble to click “print this recipe” I don’t know what will.

The topping is especially great, not only because it’s yummy, but also because it covers up any unsightly cracks and crevices on the top of the cheesecake, which are sure to result if you’re like me and suck at making cheesecake. Click to continue »

Now, I don’t mean to alarm you, but did you know there’s A NATIONWIDE SHORTAGE OF EGGO WAFFLES?!!

OK, so I actually did mean to alarm you. You should be alarmed! Because Eggo waffles are delicious, and you might not be able to get your hands on your favorite variety until the middle of 2010. That’s months and months of uncertainty about everyone’s favorite commercially processed, preservative-laden frozen breakfast treat! How will you cope?!

Here’s how you’ll cope: By making your own waffles at home! And not just any waffles — pumpkin waffles! Try finding those in your grocer’s freezer. Click to continue »

This week, our intrepid online editor Chrissy organized a webinar training for our newsroom about how to better write breaking news stories for the web.

A great topic, for sure, but it’s always a struggle to get busy reporters to carve an hour out of their day for something not related to getting a story in by deadline.

What is a great incentive for journalists? Food, of course! Click to continue »

About a month ago, I ate what I now believe to be the most delicious cookie I’ve ever had in my whole entire life.

It was a pumpkin cookie slathered with cinnamon frosting. I know that doesn’t sound especially impressive, but I’m having a hard time coming up with a description that accurately conveys its deliciousness.

How about this: It’s as though it were lovingly hand-crafted by angels under the direction of the God of Frosted Pumpkin Cookies, and then it floated down to Earth on a pillow of feathers — no, memory foam — before being magically transported (probably by unicorn) to store shelves. It was THAT DELICIOUS. Click to continue »

I have to warn you: I am not much of a cook. Remember my subpar athletic abilities? They put my culinary skills to shame.

Which is why Larissa’s over there cooking up entire turkey dinners and all the trimmings (get it?), while I’m making … cupcakes. Click to continue »

Pumpkin is one of my favorite flavors.

At the beginning of fall, I wanted to buy some cans to start on some delicious pumpkin recipes. But everywhere I went — Trader Joe’s, Albertsons — there was a space for the cans, but no cans in the space. Click to continue »