Caroline Barrett is a mother, wife, writer, chef and educator. She writes about feeding families, and the stories behind every plate of food. A trained artist, Caroline uses creativity in cooking, ...

Crisp up a tortilla, then lay out an array of on-hand toppings so your dining companions can make their own tostadas. Still life: ingredients on the way to becoming a black bean tostada. Fry your egg ...

Spanakorizo is a spinach and rice dish traditionally cooked with tomato, but Caroline Barrett substitutes lemon in her version. Early-spring rhubarb balances sweeter raspberries in an almond ...

We live in a world where things are made to sound better because they can be done quickly. There are entire cookbooks devoted to dinner in less than 30 minutes. And according to the TV, five minutes a ...

Add Yahoo as a preferred source to see more of our stories on Google. Ice cream scoops are not just for frozen desserts. Caroline Barrett uses it to portion out cupcakes to round out dollops of sour ...

Caroline Barrett recommends making this Thanksgiving pot roast the day before the holiday, as it's better served on day two. Instead of Thanksgiving turkey, why not give pot roast a try? Paul's Pot ...

Simmer chickpeas with coconut milk before using to top a Buddha bowl. Watermelon radishes are ideal for quick pickling. Caroline Barrett and granddaughter Frankie enjoy story time. Making broth for ...

Chunks or frozen watermelon blitzed in a food processor make quick work of this summery dessert. While many roast or pickle beets, Caroline Barrett uses raw beets in a goat cheese-studded salad. This ...

Use a variety of apples in your fall tart, says Caroline Barrett. A green apple always makes one into her apple-y desserts for its tartness. Ingredients for Caroline Barrett's Manhattan clam chowder ...

Caroline Barrett is a mother, wife, writer, chef and educator. She writes about feeding families, and the stories behind every plate of food. A trained artist, Caroline uses creativity in cooking, ...