February 28, 2007 Sometimes known as Jewish Mardi Gras, Purim doesn't get the same press that Hanukkah and Passover do, but it's twice the fun. Rachel Rappaport shares the story behind the holiday and new twists on old Purim treats.
February 21, 2007 No matter the weather, Chinese hot pot is perfect for winter entertaining. The colorful array of meats, seafood, vegetables, bean curd and noodles dipped in a communal pot of simmering liquid is as simple as it is tasty.
February 14, 2007 As a girl, baker Krishna Brown anticipated Valentine's Day more than Christmas — which, with its emphasis on presents, underscored what her family lacked. She recalls how her parents made the day special.
February 7, 2007 Orange and chocolate taste great together, according to T. Susan Chang (and her husband). She shares recipes that combine citrus, chocolate and the currency of love.
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.
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