Bringing Back Butterscotch
()Butterscotch seemed to have fallen out of fashion, but food writer Rina Rapuano says she's seeing glimmers of a comeback. And we don't mean hard candies and instant pudding. The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.
Try A Do-It-Yourself Mother's Day()
May 8, 2013 Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
Bringing Home The Essence Of Umbria, Italy()
May 1, 2013 Famous for its grain, pork products and black truffles, this region's cuisine exemplifies the cardinal virtues of all Italian cooking: simplicity, tradition and respect for fresh, local ingredients. Food writer Tom Gilbert recalls his time there with recipes for pasta, soup and salad.
A Fresh Pod Cast: Savoring Spring's Green Peas()
April 24, 2013 Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
Nettles Bring Spring To The Kitchen()
April 17, 2013 Stinging nettles are an overlooked bit of nature's bounty, their prickly leaves hiding a secret: They're good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.
Preserved Lemons: Older, Wiser And Full Of Flavor()
April 10, 2013 Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.
True Grits: Getting In Touch With Your Inner Southerner()
April 3, 2013 If you think you don't like grits, food writer Rina Rapuano says, you should give them another try. These recipes for savory grits fixings, pecan pie, pancakes and a cheesy casserole might just change your mind.
Lamb For Four Sundays, Four Ways()
March 27, 2013 Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.
Lard And Schmaltz Make A Comeback In The Kitchen()
March 20, 2013 After years in culinary exile, animal fats are finding their way back into Americans' pots and pans. Pork, duck or chicken fat serves as a rich base that lifts an array of dishes to new flavor heights.
Outside The Pizza Box: Chicago's New Pie Scene()
March 13, 2013 The city known for its deep-dish pizza is branching out, from savory single servings to tarts and galettes, to traditional fruit or cream favorites.
