Margaret Button News Today

The spices in this version are minimal — salt, pepper and cayenne pepper — with the dish relying on the natural flavors of the sausage and veggies.

A reader suggests swapping in yogurt for the sour cream in this recipe for a sour cream pound cake.

And, why not? Who knows the best recipes using a food product better than the manufacturer?

Are they as good as being made from scratch? No. Do they come together quickly? Yes.

Food columnist Margaret Button writes, "Since I’m infatuated with anything preceding the word Parmesan, i.e. veal, eggplant or chicken, I was thrilled recently to come across a recipe that not

Got leftover cookies? Here are a few things you can do with them...

Food columnist Maggy Button writes, "I have a list of five or six cookies that I’ve narrowed down from about 20. They’re not fancy cookies by any means, but ones

Nantucket cranberry pie is not actually a pie, but is more of a cross between a pie, a cobbler, and a cake. The making process reminds me of the impossible

Columnist Margaret Button has just started thinking about the holiday shopping season. Her best friend has already finished her shopping ... They both deserve a cookie to celebrate the season.

For columnist Margaret Button, the flavors of fall have always been apple and cinnamon, not pumpkin spice. So, she recently dug out a tried-and-true recipe from her collection for apple