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.
October 18, 2006 Gourmet olive oil is a lot like wine — and easily as expensive a habit. Sixteen-ounce bottles of the finest oil can run $30 or more, giving new meaning to Homer's description of it as "liquid gold."
October 11, 2006 Every Monday, Melissa Gray bakes a different cake for her colleagues at NPR. That's nearly 50 confections over the past year, with no repeats, no mixes, no margarine, no low-fat sour cream, no faux sugar. She shares what she's learned.
October 4, 2006 Every fall, ever-optimistic food writer Betsy Block buys a jar of miso, a healthful fermented paste of soybeans and grains. And every year, it sits unopened and unused in the back of her fridge. This year was different.
September 27, 2006 In the era of organics and whole foods, there are times when carrot sticks just won't fly -- such as when you're vegging in front of the boob tube. Ellen Birkett Morris offers a few tasty ideas that aren't that bad for you.
September 20, 2006 A few days after Jan Dale died, her family discovered a worn cookbook that held the secrets to her delicious desserts. The dog-eared book is full of Jan's notes and recipe variations -- and a few mysteries for her son-in-law to unravel, just in time for Rosh Hashana.
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