For the first time in years, my husband and I will be having a quiet Thanksgiving at home with just the two of us, so we have decided to forego the big turkey and other time consuming cooking chores and keep it simple. I know many of you will be doing the same. We're stuffing Cornish hens -- decadent really when one person gets to enjoy an entire hen by themselves --  and using a slightly tweaked boxed stuffing mix (not half bad, I promise) for the dressing.

If there ever was a color that radiates autumn, it’s orange. Amid landscapes awash in fields of pumpkins and trees bursting with the gift of brilliantly colored leaves, the great outdoors says fall. And, whether you love the color orange, or hate it, there’s no denying that no matter where you look this time of the year, you’re going to spot something orange, particularly at the market. The brightest of the bright can be found in winter squash, carrots, sweet potatoes and, of course, oranges.

When faced with a life-limiting condition for which there is no cure, patients and their loved ones find support, love and care with hospice.

The Hilton Head Plantation Craft Group, originally established by residents of Hilton Head Island more than 30 years ago, honors the service of hospice by donating profits from its annual craft show and sale (the next one occurs on October 15) to Hospice Care of the Lowcountry, a non-profit organization serving Beaufort and Jasper counties for the past 28 years.

Creating artisan ravioli dishes is not something reserved only for a culinary school-trained chef. With the help of versatile pre-made wonton wrappers, a handful of common ingredients and a pot roomy enough to boil several quarts of water, you can make luscious almost-homemade ravioli in as little as an hour. Many folks, accustomed to eating frozen ravioli, have eaten them in only one of two ways – either stuffed with cheese, or made with some kind of indiscernible meat mixture.