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.
March 20, 2013 The Gaza Kitchen weaves little-known stories of Gaza food and farming among Palestinian home-cooking recipes. It's an effort not just to document the flavors of modern and historic Gaza, but also to start a new conversation about the place and its people.
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.
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.
March 6, 2013 Whether it belongs in the rye bread or the sauerkraut is sometimes hotly debated. But food writer Domenica Marchetti says caraway's complex flavors can tone down the richness of meat dishes, or bring cabbage and potatoes to life.
February 27, 2013 Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it's good olive oil and gently gilded onions, or ground spices and lemony pesto.
February 20, 2013 You can probably imagine using these cookies to make a dessert pizza, chocolaty popcorn or even bourbon balls. But as a crumb coating for fish, or in a savory stuffing? Oh, yes — it's Girl Scout cookie time.
February 15, 2013 Chinese New Year began last weekend, but traditionally, festivities last another week, so there's still time if you want to celebrate by making dumplings. We bring you a visual how-to.
February 14, 2013 Bryant Terry and Jidan Koon's relationship evolved over cooking. So much so that when they got engaged, they created a special dish that united their Asian-American and African-American backgrounds: Afro-Asian jung — sticky rice packets tied up with string.
February 13, 2013 It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.
February 12, 2013 Before the roses and the romance, Valentine's Day commemorated the Roman Saint Valentine — Valentinus, in Latin. And in her new cookbook, Nigellissima: Easy Italian-Inspired Recipes, chef Nigella Lawson offers up simple recipes that celebrate the cuisine of the country Saint Valentine called home.
February 5, 2013 There is nothing sadder than giving or receiving a box of boring chocolates on Valentine's Day. Instead, combine two things that will impress your significant other more than anything else: chocolate and a home-cooked meal — like beef short ribs braised in chocolate and wine.
January 30, 2013 This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.