4 Rochester

My new favorite vegetable to play with is Spaghetti Squash. Slice it open, cook it, shred it with a fork and poof! -- strands of squash that look like spaghetti. It's dead simple to prepare: just slice it in half length-wise, scoop out the seeds, loosely cover each open half with plastic wrap and...

Back in December, I visited a new doctor (or, as I like to call him, "hot doctor" because, well, look at him ), an MD with an acupunturist's license and a holistic approach to medicine. His practice is radically different from traditional practices: he's the only person there, the number...

Ohhhh, Parsnip. I love you. Sure, you’re supposed to be the side complementing a roast chicken *** but, let’s be honest: you’re the star. You made me eat each and every piece of you, sliced in thin strips, tossed in olive oil and sprinkled with salt and pepper. The high temperature of the oven softened...

My friend Nancy made this FABULOUS pasta for the party. I can't even describe how fan-freakin-tastic it is. I ate the leftovers for breakfast and dinner on Sunday, and we all ate it for dinner last night. There is one serving left. It is mine. -- The following is written by Nancy, pictured below...