March 28, 2012 Savory fillings are rolled up in dough to form half-moons, narrow cigars, coiled snails or ornate roses, or cut into dainty squares from a large pan. It's like a little gift-wrapped package with a delicious surprise inside, built for enjoying slowly.
March 21, 2012 For home cooks with enough interest and imagination, the do-it-yourself world is practically limitless. The store-bought stuff just can't match what's made from scratch — from cured salmon to a Nutella-inspired chocolate spread.
March 14, 2012 This subtle relative of bitter chicories may masquerade among the lettuces, but it's not just for salads. Sturdy escarole stands up to a saute, simmer or braise; with heat it seems to mellow and ripen in flavor, growing only sweeter for the ordeal.
March 7, 2012 When the air is chill and the day is hectic, there's nothing like arriving home and bursting through the door to find hearty aromas beckoning you to the kitchen — especially if it's a meal that practically cooked itself. A little prep work and a few hands-free hours is all it takes to make curry, meatballs, Mexican stew and more.
February 29, 2012 These skewered arrangements of preserved and fresh meats, cheeses and vegetables are a Basque contribution to the regional tradition of tapas, or small plates. Creating colorful patterns and explosive flavors in one bite, pixtos facilitate mingling, talking and sharing among guests.
February 22, 2012 It takes a few leisurely hours to draw the magic out of meaty beef bones. Boiled at length, they produce a savory base for all sorts of soups, from borscht to pho.
February 15, 2012 Even if you're not trying to avoid gluten, flourless recipes may be appealing for other reasons — namely, their simplicity and spare ingredient list. With these indulgent treats, you'll never notice what's missing.
February 8, 2012 It's widely eaten in the rest of world, and now goat's popularity is growing in America's increasingly diverse marketplace. Bring goat into your kitchen with these recipes for curry, mole rojo, meatballs and more — or churn up a sweet goat-milk caramel ice cream.
January 31, 2012 The NFL championship is in Indianapolis this Sunday, and Indianans will be flaunting their signature items alongside beer, pizza and other standard football fare: pork, popcorn and sugar-cream pie. What's on the menu at your football party?
January 25, 2012 The crunchy five-spice mix of India, the searing hot harissa from Tunisia, the aromatic herbes de Provence of southern France and the earthy berbere of Ethiopia are simple ways to bring global flavors into the kitchen with little effort.
January 18, 2012 You might think those scraps are past their prime, but think again. You can give old bread a delicious second life in soup, salad, desserts and more.
January 11, 2012 As a quick snack or light meal, the flatbreads of Spain are a favorite of food writer Deena Prichep. Catalonia's cocas start with handmade yeasted dough, pulled into a thin oval like a pizza. They're topped with a flourish of veggies, herbs, meats or sweets.
January 4, 2012 No question: Cocktails are an indulgence. But using fresh produce and herbs instead of syrupy mixers can cut calories — and boost flavor. This trend in mixology gave rise to "naked" or "skinny" cocktail options and "spa-tinis" on many bar menus. But it's easy to mix your own versions at home.
December 28, 2011 Substituting for white sugar brings a spirit of adventure to baking for food writer Nicole Spiridakis. Her experimenting started with honey and branched out to agave, molasses, maple syrup and more.
December 20, 2011 They're a sweet steeped in tradition, but marshmallows aren't just for campfires and cocoa. The soft, silky homemade kind lend themselves to all sorts of flavors — from vanilla and chocolate to pepper and chili.
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