May 27, 2009 Alone, mint is piercing and paprika rounded. Together, their sweetness converges into something completely different from either — an herbal, fruity wake-up call, confused and aromatic; cool on the sides of the tongue and warm at the tip.
May 20, 2009 Cooking with sorrel, a deceptively bland-looking green that bursts with lemony tartness, offers depth and a surprise flavor with almost no effort. It is spring's little gift to the cook.
May 13, 2009 For decades, the sandwich remained relatively unchanged. One bite of warm, gooey cheese nestled between two crunchy, buttery slices of white bread recalled the simpler days of childhood. Now there's a whole new world of designer grilled cheese.
May 6, 2009 Growing up in fly-fishing country, food writer Carol Guensburg developed a taste for the fresh-caught trout that was a family staple. Whether wild or farm-raised, pan-fried or smoked, the delicate but flavorful fish is still a favorite.
April 29, 2009 Whipped cream is usually just a sugary afterthought on some other confection. But now is the season of new milk and fresh eggs, which means it's high time for desserts that are all about cream for cream's sake.
April 22, 2009 Food writer Mark Bittman says eating like a vegan until dinner can protect your health and help save the planet. How we eat — and certainly what we eat — has a real impact on our bodies and the Earth. Try sticking to plants during the day, then indulging yourself at night — but with restraint.
April 15, 2009 Served as accompaniments, spreads, salad dressings, meat toppings or even as stuffing, chutneys are a simple way to bring the fresh flavors of each season into the kitchen. You may find you want these Indian staples on your table at every meal.
April 8, 2009 After a national salmonella scare earlier this year, food writer Nicole Spiridakis was afraid she'd have to curtail her near-daily peanut butter habit. But with a little effort, it was easy to keep indulging in the rich, nutritious treat — and even learn to make it at home.
April 1, 2009 Celebrations of spring — both religious and secular — almost always include eggs. These symbols of creation, fertility and rebirth are also extraordinary little nutrition packages. And they're one of few foods in Western cuisine that play an equal role in both sweet and savory dishes.
March 25, 2009 There is no more-ritualized meal in Jewish tradition than the Passover Seder, the sumptuous meal commemorating the exodus from Egypt. In fact, Seder means "order." Bringing a contemporary palate to a 5,000-year-old celebration, however, calls for some adjustment — like matzo ball soup with Thai flavors.
March 18, 2009 Many Americans aren't used to the sight of a head and tail on the table, but food writer Patricia Tanumihardja, who grew up in an Indonesian-Chinese family, says fish cooked on the bone is much more tasteful — and less wasteful.
March 11, 2009 A hearty corned beef brisket and cabbage dinner is the staple of St. Patrick's Day meals across America. Have an experience, not just a meal, by brining the brisket yourself. The time and refrigerator space it takes will be worth it.
March 4, 2009 Love it or leave it, most of us grew up eating some variation of casserole as part of the family dinner rotation. During these difficult times, embrace your inner child by revisiting a dish from the past — with a few updates.
February 25, 2009 Cooking in a cazuela transports food writer Stephanie Stiavetti to the Spanish countryside. The inexpensive, versatile clay pot transforms a few smoky spices and simple ingredients into rustic Iberian fare.
February 18, 2009 Plucked out of obscurity from life as a houseplant and nearly eradicated by disease, the thin-skinned Meyer lemon wouldn't go down without a fight. Now it's a darling of chefs and home cooks — slightly sweet, super juicy and not at all tart.
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