Growing up as a first generation Italian-American, Judge Patricia DiMango of the TV courtroom show "Hot Bench" spent a lot of time in the kitchen, both cooking and eating. Her favorite food was pasta, so it's no surprise that years later she wrote a cookbook devoted to this Italian staple. Her

Andy rocked back in his chair, so far back that he nearly tipped over.

He could not contain his laughter.

One of the older boys who worked at the service station had walked into the bait shop excitedly claiming it would soon be cold enough to freeze up four inches of ice and allow

Who doesn't love a deadpan doggy or a wise-cracking donkey cracking?

What is a brave heroine or dashing hero without a plucky ally who sticks with them through thick and thin? Whilst superhero sidekicks seem to be largely out of fashion as cinematic Batman continues to distance himself f

Glenn Cooke is the CEO of Cooke Inc., a vertically integrated family of seafood companies based in Blacks Harbour, New Brunswick, Canada. He spoke to SeafoodSource on Tuesday, 15 March, at the 2022 Seafood Expo North America/Seafood Processing North America in Boston, Massachusetts, U.S.A.

Guided by parent company Nueva Pescanova’s strategy to push deeper into its “Big Six” markets, which includes the United States, and with the goal of reaching USD 1 billion (EUR 909 million) in U.S. sales, Pescanova USA has launched several new frozen offerings.

While f

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My oldest sister Carol, whose family farm is near Culver, has recently been sharing a bounty of duck eggs with myself and Mom and Dad.

Michigan coach Mel Pearson yells out to his team in the third period of their Big Ten hockey game against Michigan State at Little Caesars Arena in Detroit, on Monday, February 17, 2020. Michigan won the game, 4-1. (Mike Mulholland | MLive.com)Mike Mulholland | MLive.com

Michigan hockey

Andrew Scrivani for The New York Times

Featured in: A Kitchen Control Freak Learns To Let Go. 

Adapted from “James Beard’s Theory and Practice of Good Cooking” (Alfred A. Knopf, 1977)

Alex Witchel, Union Squ

Can you imagine New England with Woolly Mammoths walking around Hampton Beach, climbing through the forests of the White Mountains, or taking over Story Land?

Seems a bit far-fetched, but not really.

For the past three months, geologists at the University of New Hampshire have

There are many versions of this dish, the worst of which is the thickly battered frozen squid rings sold as a snack in many bars, which are a waste of stomach space. When I make fried squid, I don't bother with using a batter, because the moisture of the squid combined with the flour and corns