January 31, 2007 Forget molecular gastronomy. Braising may not be cutting-edge technique in today's kitchen, but the ancient cooking method brings top-notch flavor to meats and vegetables.
January 24, 2007 Few things are more satisfying on a winter's night than a heap of meat, vegetables and crust in a luscious sauce. Once the height of culinary style, the potpie is undergoing a retro-food resurgence.
January 17, 2007 The simple blend of cheese, mayo and sweet peppers known as pimento cheese is so ingrained in the lives of Southerners that they don't realize others don't share their passion.
January 10, 2007 To stave off the January blues, Betsy Block and her husband decided to throw a tapas party. The Spanish small-plate dishes were so easy to make that cleaning the house ended up being the most difficult part of preparing for the soiree.
January 3, 2007 Fennel's subtle flavor works just fine on its own, but does wonders when combined with other foods. Indeed, fennel's strength may be its power to blend and enhance other flavors. Howard Yoon demystifies this oft-forgotten vegetable.
December 27, 2006 For one week of every month, T. Susan Chang forgoes old standbys and tests recipes in the run-up to her cookbook review column. Each year, a few of the dishes emerge from the pack to become perennial favorites. She shares some of the best from 2006.
December 20, 2006 Most people are familiar with latkes, the potato pancakes that are the Hanukkah staple among American Jews. Bonny Wolf explores a wide world of other Jewish dishes that celebrate a tiny vial of oil that burned for eight days.
December 13, 2006 When Beth Donovan first made gingerbread men with her son, the cookies nearly broke her teeth. Rather than give up, she figured out a use for the rock-hard slabs of gingerbread: She built a house with them, and a family tradition was born.
December 6, 2006 Afghanistan lies at the culinary crossroads of many cultures, melding Indian, Middle Eastern and Chinese influences. Vijaysree Venkatraman enumerates Afghan food's many delights and offers recipes for two favorite dishes.
November 29, 2006 Celeriac is the unsung frog prince of winter vegetables. Pare off its warty exterior and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches.
November 22, 2006 Food writer T. Susan Chang recalls that to eat her mother's apple cake was to feel loved, and deserving of love. After her mother died, when Chang was just 14, she searched year after year for that elusive recipe. She shares what she found.
November 15, 2006 Colorful and good for you, cranberries turn any meal into a showstopper. But their glamorous exterior belies a bitter truth: Raw cranberries are mouth-puckeringly sour. These recipes make the most of the edible jewels.
November 8, 2006 Making ajvar, a savory roasted red pepper and eggplant dish, is a ritual tied closely to fall, the peak harvest time for red peppers. Julia Mitric shares a recipe for ajvar, which she learned about from her Serbian grandmother.
November 1, 2006 Loaded with healthy antioxidants and vitamins, pomegranates are the new superfood. The ancient fruit with a rich history has many uses. Bonny Wolf shares some of her favorites.
October 25, 2006 Betsy Block knew something had to change: She could remain a self-righteous outsider, fighting a powerful tide of sugar, or she could join the party. She shares her attempt to inject some nutrition into Halloween.
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