March 26, 2008 It almost seems perverse to take a fish, that wateriest of creatures, from its ocean home and subject it to the pummeling heat blast of a 450-degree oven. But it's a magical punishment, like that which turns coal into diamonds.
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March 19, 2008 For Italians, Easter means both religious and culinary celebration. And for Susan Russo, it means pies, both savory and sweet, made from recipes by her grandmother Nan: ricotta pie, rice pie and pizza chena.
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March 12, 2008 On a trip to Southeast Asia, Julie O'Hara made eating her top priority. To her, eating the food of a place is a priceless opportunity and real authenticity in travel often boils down to a bowl of incredible noodles from a street vendor.
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March 5, 2008 Many years ago, a recipe for Indian pudding introduced 9-year-old Kevin Weeks to the wonders of cornmeal. Mush — the collective term for dishes such as polenta, Indian pudding and grits — is a splendid way to enjoy ground corn.
February 27, 2008 The forsythia is blooming, and that, fishermen say, means just one thing: The shad are in the river — and at the market. Bonny Wolf loves the fish, but she's just wild about the roe. She shares her favorite ways to prepare the seasonal delicacy.
February 20, 2008 Why mess with the simplicity and inexpensiveness of Domino's? Because getting creative with unconventional ingredients means infinite ways to enjoy one of the world's most appealing foods. After all, it's just pizza. It's easy as pie.
February 13, 2008 The exotic fruit's diminutive size and impossibly cheerful orange color first caught food blogger Susan Russo's eye. But it was an explosive, tart taste that kept her coming back for more. She shares her favorite kumquat recipes.
February 6, 2008 Forget heavy, fruit-and-nut-filled offerings from the local co-op. Just in time for that sweetest time of year, Nicole Spiridakis offers hip vegan twists on tried-and-true dessert classics that match up to their traditional counterparts.
January 30, 2008 There's something truly satisfying about coming home on a winter's day and breathing in the savory scent of pork braised in wine — especially when it's ready to eat when you walk in the door. April Fulton rediscovers the beauty of the slow cooker.
January 23, 2008 Chocolate bread, neither bread nor chocolate, is in a class all its own. Make it when you have something to say, because the only response to a statement phrased in chocolate bread is to roll over and say "yes."
January 16, 2008 Originally used to decorate cookies and cakes, Red Hots now can be found on ingredient lists for a variety of dishes. The sweet and spicy candies can add some serious pizazz to virtually any food that benefits from a dash of cinnamon.
January 9, 2008 For many, "dried beans" conjures up memories of school cafeterias and grayish-brown, lumpy dishes devoid of flavor and with the texture of library paste. An Egyptian cook's inventive use of dried legumes gave Kevin Weeks a newfound respect for them.
December 19, 2007 The first goose that food writer Bonny Wolf made was a disaster, a tough bird swimming in fat. Since then, she has grown to relish the bird's rich, flavorful meat — and its fat — and wants others to learn from her mistakes.
December 12, 2007 As a girl, Susan Russo remembers how every Italian-American woman with any pride started cooking "gravy" — tomato sauce with meat — by breakfast on Sundays so it would be ready for a 2 p.m. meal. Russo shares memories of the Sunday dinners of her childhood.
December 5, 2007 After moving to Kentucky 20 years ago, D. Cameron Lawrence discovered you can't travel far in the state without running into bourbon. There was only one problem: She couldn't stand the stuff — until she met her first chocolate-bourbon ball.
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