How To Get Your Goat
()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.
Super Bowl, Hoosier Style()
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?
A Trip Around The World, By Way Of Seasonings()
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.
Bread Redux: Don't Throw Out Those Stale Loaves()
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.
Mediterranean Flatbreads: A Framework For Flavor()
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.
A Toast To Fresh, Festive Cocktails()
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.
Baking With Sweet Alternatives()
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.
Do-It-Yourself Marshmallows()
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.
Jacques Pepin: An American From Paris()
December 13, 2011 We know Jacques Pepin as a master culinary technician, but there's another story that almost never gets told. It's one about coming to America with nothing and working harder than ever because he had fallen in love with the country.
The Crackling Spices Of Indian Tempering()
December 7, 2011 Tadka is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee. The process extracts and retains the spices' essence and aroma, delivering a flavorful punch to the final dish.
