February 23, 2011 If you've had a slimy dining experience with this slender green vegetable, have no fear: Food writer Monica Bhide shares her grandmother's slime-busting tips, plus recipes that go beyond the traditional Southern fried fare.
February 16, 2011 Beneath their homely exteriors, celery root, Jerusalem artichokes, jicama and other tubers and roots have a lot to offer — adding flavor, color and texture to the winter pot. And now these gnarly undergrounders are starting to step into the limelight.
February 9, 2011 A glittery, heart-shaped box of chocolates certainly is charming, but that isn't all there is. Take a page from the ancients' cookbook and give your loved one a series of savory chocolate pleasures. Vegetables, chicken, beef and pork all get a boost from this Valentine's Day staple.
February 2, 2011 It may not be the first thing that comes to mind when you think of the Caribbean island, but Chinese food is as much a part of Trinidad as sandy beaches, palm trees and rum cocktails. And the New Year celebrations are a perfect showcase for the fusion fare.
January 26, 2011 The crunchy-sweet concoction that became synonymous with the '60s is having a resurgence, with a boost from spices like cardamom. And it goes beyond the cereal bowl to bars, cookies and scones.
January 19, 2011 Hovering somewhere between a soup and a stew, all chowders start with a good stock, salt and starch. And in the end, a true chowder has chunks. But if you're not trying to win your local sailing club's annual chowder competition, there's plenty of room to improvise.
January 12, 2011 Sometimes a cup of coffee is simply not enough. Sometimes a cup of coffee needs a biscotti. But not just any biscotti. This baton-shaped Italian cookie should be dense, chunky, dunkable -- and noisy till the end.
January 4, 2011 In a country where understatement and simplicity reign, the unpretentious smorrebrod is a national dish. There are countless variations, from minimal to lavish, but all reflect straightforward Scandinavian sensibilities: simple, honest, local ingredients attractively presented with little waste.
December 29, 2010 If plain champagne just doesn't cut it, here's a host of other bubbly drinks to toast with, from the classic French 75 to a Douglas Fir Sparkletini. The basic cocktail building blocks of sparkle, spirit, sour and sweet can be combined in seemingly endless variations.
December 17, 2010 It's the perfect gift, as Fannie Farmer's classic cookbook states: "Homemade candy, made from real cream, butter, fresh nuts, and rich chocolate, is a real and wonderful surprise." And it's easier than you might think to whip up caramels, toffee, brittle, fudge and other treats.
December 14, 2010 Apple cider — the alcoholic variety — was part of the foundation of America. Now its sweet descendant turns up often in school lunchboxes and at blood drives. But cider isn't just good for sipping; the apple slurry lends earthy sweetness to savory dishes in a brine, a vinaigrette and a glaze.
December 8, 2010 Food writer Ramin Ganeshram marries the flavors of her West Indian heritage with the homey methods of American traditions in what has become her holiday ritual.
December 1, 2010 Food writer Peggy Bourjaily joined the movement to eat more seasonal foods from local sources, but the limited menu during the off-season didn't necessarily fly with her family. Then she found a way to invite other fruits and vegetables into her life -- but only during the cold months.
November 24, 2010 The holidays are a time of tradition, especially at the dining table. But America is a nation of blended tastes, so there's also room to experiment, right? Try this veggie-centric fare — simple in ingredients yet rich in flavor and substance — and you'll never miss the gravy.
November 17, 2010 Depending on where you live, you may know these bronze-shelled little nuts by a number of names. And their uses are just as varied. From the nation's hazelnut capital, Oregon, come recipes for nut-studded salad, pasta and more.
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