August 25, 2009 A collection of small, flavorful dishes called meze are a common evening meal in the Mediterranean, but journalist Joanna Kakissis finds they're a great way to make friends in the U.S., too.
August 19, 2009 If you're infatuated with lavender's slightly spicy, earthy aroma, you'll love the flavor of this flowering relative of mint. Try it in nearly anything: from cocktails, to roasted vegetables and meats, to creamy desserts.
August 12, 2009 These edible flowers have a texture that's soft and delicate when raw or steamed, crisp and toothsome when fried — and especially delectable when encasing dollops of soft, white cheese.
August 4, 2009 Although anchovies have been a staple of the global diet for thousands of years, their reputation scares a lot of people off. Their fishy, salty pungency just takes a little care in preparation. Once you harness their "umami," you'll learn to love this remarkable little fish.
July 29, 2009 Finding a vendor that sells local peaches in season isn't too hard to do; finding a way NOT to overindulge while the sweet, juicy fruit is bountiful can be a much tougher task — especially when it's dressing up muffins, meats, crepes and more.
July 22, 2009 Hibiscus, or jamaica, flowers are a common feature in Mexican cuisine. But beyond the traditional jamaica water, the flowers are turning up in ever-more-adventurous ways, casting a spell with their tart, flowery flavor and crimson tint.
July 15, 2009 Minimal cooking lets green beans shine — and keeps the kitchen cool as summer heats up. These crisp, bright dishes are a snap to make in the morning and leave in the fridge all day.
July 8, 2009 Dining en plein air doesn't mean you have to stick with the soggy potato salads and deviled eggs so endemic to childhood picnics. Dishes that are flavorful, sturdy and packable make for memorable meals no matter where you eat.
July 1, 2009 Demand for these hybrid fruits, especially pluots, has skyrocketed. Pluots now make up a majority of the plum market. In fact, you might be eating a pluot or an aprium and not even know it.
June 24, 2009 Personal chef Kevin Weeks sets out to tantalize taste buds with a light menu featuring a cornucopia of fresh herbs from appetizer to dessert.
June 17, 2009 Their season is brief, they're highly perishable and of course you'll have to pit them. But one bite of sweet-tart cherry pie or rich cherry pound cake, and you'll know the effort was well worth it.
June 10, 2009 This cookout season, forgo the dubious mayo-drenched variety. Punch up your potato salad with colorful spuds and international flavors.
June 3, 2009 Food writer Monica Bhide says that when she moved to the U.S. from the Mideast nearly two decades ago, she fell in love with people's playfulness with food. Now American food is an important part of her home cooking repertoire, but she always adds a spicy twist.
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.
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