You can still enter this year's Deschutes Historical Museum's Holiday Gelatin Salad Show, celebrating the bizarre food creations that once graced Christmas tables.

Nostalgia can be a great thing, but it also can be deceptive. Nostalgia has selective recall. Nostalgia ignores stuff that wasn't so great. And with that, today we head back to the 1950s — to "Happy ...

Note: In her summer story about the world of gelatins beyond Jell-O, Michelle Huneven got a lesson in gelatins and aspics from French-trained chef Patrick Healy, who runs the kitchens at Xiomara and ...

1 Soak the gelatine leaves in 3 tbs of cranberry juice. 2 Heat the remaining cranberry juice and damson vodka. Be careful not to boil it. 3 Add the soaked gelatine and any liquid to the hot juice.