You might not think of strawberries as a salad ingredient, but in-season berries, fruits and greens, along with nuts and cheeses, can turn an ordinary side salad into the highlight of a meal.
What The Well-Dressed Salad Is Wearing For Spring
()The side salad has undergone an evolution in mainstream America, from the simple heavily dressed chunk of lettuce, to vibrant kitchen-sink medleys. Now, in many areas, a bounty of local, seasonal ingredients is at our fingertips, helping to elevate the side salad to star status.
Even Your Mother Will Approve Of Vegetable Chips()
May 16, 2012 If you're like most Americans, you love chips, particularly potato chips. But that gloriously crunchy, fried snack isn't that good for you. These baked veggie chips are a health food in comparison. By making your own, you control what goes into them, and what stays out.
Power Puff: Flex Your Culinary Muscle With A Souffle()
May 9, 2012 The souffle has a reputation for being finicky in the kitchen: a billowy, golden masterpiece that collapses as soon as it's out of the oven. But home cooks should have no fear, says food writer Nicole Spiridakis. The key to success, she says, is fresh eggs — and a pinch of moxie.
You Don't Have To Like Liver To Love Pate()
May 2, 2012 The word "pate" may elicit disgust or salivation depending on the listener's attitude toward liver. Yet not all pate is made from liver. It might be fish or another meat, or vegetables — even cheese. If you're looking for uncommonly rich flavor, though, don't shy away from the innards.
Overnight Breakfast: A Feast For Reluctant Risers()
April 25, 2012 If you're the sort of person who thinks nothing of a midnight turn on the dance floor, you can handle mixing up a simple dough or cracking a couple of eggs while the moon sets sail across the sky. Then, when morning comes, flip on the oven or stovetop, and sip your coffee smugly while breakfast essentially makes itself.
Rice: A Rainbow Of Possibilities()
April 18, 2012 It's an ingredient with the power to define a culture. And if, like food writer Monica Bhide, you grew up eating only white rice, it's time to branch out: Green bamboo rice, black "forbidden" rice, red rice and sticky rice are just a few varieties that bring distinct flavors and textures to special preparations.
No Ordinary Bake Sale: Simply Made From Scratch()
April 11, 2012 Churn out your own show-stopping sweets — like whoopie pies and Pixy Stix — in little more time than it takes to make cupcakes from a box or pick up something from the store. Having the right recipes on hand is a good first step.
Carrots: Beyond The Relish Tray()
April 4, 2012 A staple on raw veggie platters and relish trays, or commonly tossed into a soup or pot roast, carrots often just blend into the background. But carrots are so complex in both flavor and aroma, they deserve much more.
Take Time To Savor The Borek, A Flaky Turkish Snack()
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.
Doesn't Take Much To Do It Yourself In The Kitchen()
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.
