Lisa Williams

Quinoa-chickpea salad with fresh herbs is a healthy lunch - or supper - option

Fig trees are found widely in Southern states, and not just on rural homesteads, but planted along city streets and in backyards. With their large (and fragrant) leaves, fig trees are a beautiful addition to the landscape.

Poulet a la moutarde, braised chicken in a mustard sauce, served over mashed potatoes, noodles or plain rice, is a delightfully cozy winter dish.

A rich, warm dessert with fruit from warm, sunny climes seems just right for the onset of winter

Cheddar gougeres, mushroom popover pancakes recipes offer a little levity to cooking and a change in routine.

Gussy-up those vegetables to make your meal extra special with these three recipes: Creamed Carrots, Gourmet Green Vegetables, and Slow-Roasted Fennel and Red Onions with Tahini and Spices.

Persimmon Pudding and Persimmon Tea Cake are a tasty way to eat this in-season fruit.

Canned beans are economical, versatile and handy for last-minute meals.

As summer gives way to autumn, two signature fruits are in season, apples and grapes, and I love using them for desserts.

The recipe for strawberry sherbet is straightforward and easy to follow, producing a creamy and slightly tangy scoop that isn’t too rich. For the second batch, a no-churn strawberry-fig ice cream.

Once filled and layered, the stacked cake is chilled overnight and the crepes soak up the filling. Then, just before serving, it’s generously topped with a peach puree that has been slightly reduced to concentrate the flavors.

It’s time to head outside and enjoy nature and a good meal

Salads are not the comfort foods I usually reach for when nights are long and temperatures dip to record lows. …