What's cozier than curling up by a window on a starry night, watching a few starry flakes of snow drifting down, nibbling the sugary points of a star cookie one by one? Nibbling three different types of star cookies!
December 11, 2013 Sure, you can flip up a short stack of syrupy pancakes and bacon and delight everyone at the dinner table. But why stop there? Why not serve, say, eggs baked in a seasoned sauce, with crusty bread for dipping? Or use a waffle iron to press perfectly crisp hash browns.
December 4, 2013 The fresh herb adds wintry zip to butternut squash, cranberry sauce and a traditional cocktail, while mint extract mixes with chocolate in a cool dessert.
November 27, 2013 When the days grow short and cold, it's time to cozy up to a hearty bounty of root vegetables, dark greens, fruits and grains.
November 20, 2013 The humble celery root probably won't win any beauty competitions. But if you push past its gnarled appearance, you'll find a tuber that's packed with flavors. It's raw crispness is perfect for a winter salad. When cooked, celery root delivers a nutty sweetness with a warm, buttery, earthy quality that is endlessly malleable.
November 13, 2013 The food of Scandinavia is a product of geography and climate, along with some contributions from seafaring Viking history. It may not pack a spicy kick, but sturdy Nordic staples make the most of seasonal produce and fresh herbs.
November 6, 2013 It's easy to make your own yogurt, and when you do, you're in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.
October 30, 2013 In the U.S., sesame seeds seem to be used for little more than sprinkling atop rolls or loaves of bread. But in many Asian and Middle Eastern cuisines, the tiny, nutty seeds are incorporated into both savory and sweet preparations.
October 23, 2013 The heat of the oven gives fruit's sweetness a syrupy concentration that complements the salty, savory flavors of roasted meats. Many — though not all — fruits can infuse and pair with a variety of roasted meats and vegetables.
October 16, 2013 Ginger is mostly grown in steamier climates, mostly in Asia, but intrepid farmers across the U.S. have picked up the crop. Baby ginger is fresh, juicy and sweeter than the brown gnarled roots most commonly available — and that makes it perfect for a host of drinks, desserts and dishes.