March 29, 2006 Rhubarb is more than a pie. It is showing up in soups, stews and other savory dishes where its natural sourness makes a nice counterbalance to the richness or sweetness of other ingredients. Bonny Wolf shares two recipes for new ways to use grandma's old standby.
March 22, 2006 No fruit announces spring like strawberries. Clotilde Dusoulier suggests a strawberry clafoutis as a way to welcome the fruit. It's the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting.
March 15, 2006 Food writer Bryan Miller praises cooking with beer, a technique that is as easy as it is rewarding. He says many recipes that call for wine can be prepared with beer -- which will make the flavors more pronounced and rustic. A Belgian carbonnade is a classic example.
March 8, 2006 Bouillabaisse originated as a hearty stew for Provencal fishermen, who rewarded themselves with their leftover catch. For Kara Baskin, it means a leisurely morning foraging at the fish market and an afternoon spent experimenting in the kitchen. She shares a simple and tasty recipe.
March 1, 2006 When Boston food writer Betsy Block started craving French toast topped with peaches, nothing could stop her: Not the time of year, not ethical dilemmas. She explains how she came to her decision -- and shares a recipe for the rich, buttery treat.
February 22, 2006 From tuna noodle casserole to mango-almond crisp, corn flakes aren't just for breakfast anymore -- and haven't been for decades. On the 100th birthday of the all-American breakfast cereal, Bonny Wolf shares two recipes that make the most of the humble corn flake.
February 15, 2006 Natalie Y. Moore grew up eating buttermilk pie, and baking it today is a celebration of food, family and her Southern roots. Despite its bad rap for being bitter, Moore argues that nowhere is buttermilk better used than in a pie.
February 8, 2006 Gabriella Gershenson set out one year to make her own Valentine's candy. She thought the joy of creation might sublimate feelings of self-pity into a cocoa-scented vapor. She was right.
February 1, 2006 Paella and gazpacho may be the most familiar Spanish foods for most Americans, but it is the humble tortilla that can be found in every home and bar in Spain. Food writer Bryan Miller provides a how-to for this traditional tapa.
January 25, 2006 Food writer T. Susan Chang has been enjoying dumplings since childhood — first at a cheesy, '70s Chinese restaurant, and now in her own home, with her own children. To her, they look like hundreds of tiny stuffed wallets, each filled with the secret promise of all good things.
January 18, 2006 Cooking a steak right on the wood coals in your fireplace will surely put a bit of sizzle in your evening -- not to mention a delicious steak on your table. Food writer Betsy Block explains how.
January 11, 2006 Food writer Gabriella Gershenson may have bowed to workplace pressures and kept her love of prunes a secret. But in the kitchen, it's a different story. Far Breton, a traditional French currant and prune flan, is an elegant and delicious way to enjoy dried plums.
January 4, 2006 Writer Christina Eng longs for the days when the weather turns wild. It provides the perfect excuse to make rich, satisfying soups -- and remember other places, other times.
December 28, 2005 Scallops' refined taste and pearly whiteness make them a favorite holiday treat, writes food blogger Clotilde Dusoulier. And easy scallop mango tartlets are a perfect way to kick off the new year.
December 21, 2005 For no-nonsense foood writer Bonny Wolf, Hanukkah dinner is always the same: latkes and brisket. And no matter much brisket she makes or how many potato pancakes she fries, there are never any leftovers.
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