Monday | October 23, 2017
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WHICHCRAFT: 3 ways to fix up faux pumpkins

| | Oct 22 2017 - 12:05am | Comments

CONCORD, N.H. — I love carving jack-o’-lanterns, but after coming downstairs one fall morning to find that an overly ripe pumpkin had “bled” all over my dining room table and ruined it, the idea of decorating with fake gourds does have a certain appeal.

  1. | Posted: Oct 22 2017 - 12:05am

    CONCORD, N.H. — I love carving jack-o’-lanterns, but after coming downstairs one fall morning to find that an overly ripe pumpkin had “bled” all over my dining room table and ruined it, the idea of decorating with fake gourds does have a certain appeal.

  2. | Posted: Oct 22 2017 - 12:05am

    Home design is constantly evolving as our society changes. In today’s plugged-in world, homeowners are looking for a place to unwind and spend time with family and friends. Many are also looking for a sense of community. And an increasingly aging population is also influencing how homes are designed.

  3. | Posted: Oct 20 2017 - 11:18am

    NEW YORK — I recently reached a goal that I’ve been working on for most of my life: I visited all 50 states.

  4. | Posted: Oct 17 2017 - 12:05am

    Among the myriad problems the FDA listed after inspecting Nashoba Brook Bakery’s manufacturing facility: Love in the granola.

  5. | Posted: Oct 16 2017 - 7:01pm

    School is back, which means that many parents (and grandparents) have a child (or children) in college.

  6. | Posted: Oct 16 2017 - 7:01pm

    The dilemma that makes fried spud lovers break out in a cold, clammy sweat?

  7. | Posted: Oct 11 2017 - 12:05am

    ANCHORAGE, Alaska (AP) — A popular reindeer that could be seen walking the streets of downtown Anchorage has died at age 15.

  8. | Posted: Oct 10 2017 - 12:06am

    PITTSBURGH — Come on, admit it. You’re so over the pumpkin-spice craze.

  9. | Posted: Oct 10 2017 - 12:06am

    Over the course of three decades, food scientist and professor at Clemson University Paul Dawson has studied how common food habits may increase the spread of bacteria in the human system.

  10. | Posted: Oct 10 2017 - 12:06am

    What’s for dinner? It is the eternal question and, nationwide, the “I’m out of ideas” face can be spotted on folks wandering the grocery store in search of inspiration.

  11. | Posted: Oct 10 2017 - 12:06am

    ASBURY PARK, N.J. — Hundreds of undead people have gathered at the New Jersey shore to take part in an annual zombie walk.

  12. | Posted: Oct 3 2017 - 12:06am

    If you’re a foodie, you probably know food lingo. Sriracha and IPA are standards in your vocabulary. But now Merriam-Webster, the Springfield, Mass., company known for print and online dictionary sources, is making them official. Among the 250 new words and definitions added to Merriam-Webster.com, several are food-related.

  13. | Posted: Oct 3 2017 - 12:06am

    Just because nothing’s more American than apple pie — and few desserts more delicious — doesn’t mean that making one is easy. On the contrary, the standard recipes can be pretty involved. But this recipe is for a pie with only one crust, not two, and with everything cooked in the same skillet. There’s just one sheet of dough to roll out, and because there’s no crust on the bottom, you spend no time crimping it together with the crust on top. In short, Skillet Apple Cranberry Pie is the ideal recipe for someone unsure of his or her baking skills.

  14. | Posted: Oct 3 2017 - 12:06am

    There are two kinds of pastry lovers. The first orders a pastry and savors it in a moment of bliss, oblivious to the world. The second orders a few pastries and enjoys bites of each, acutely attuned to the flavors and textures, as their gears turn and they “figure it out.”

  15. | Posted: Oct 3 2017 - 12:06am

    When I first moved to Chicago from North Carolina, I was amazed at the variety of sausages. There were polish sausages, bratwurst, bockwurst, Italian; sweet and hot, among others. At that time, the sausage that I knew best was knackwurst which is smoked like a hot dog, only thicker and made from all beef. When I visited a German-style butcher shop in the city, I was intrigued by the uncooked, unsmoked sausages and couldn’t wait to taste the “beer brats” as they are called in Chicago and the Midwest.