February 22, 2012 It takes a few leisurely hours to draw the magic out of meaty beef bones. Boiled at length, they produce a savory base for all sorts of soups, from borscht to pho.
February 15, 2012 Even if you're not trying to avoid gluten, flourless recipes may be appealing for other reasons — namely, their simplicity and spare ingredient list. With these indulgent treats, you'll never notice what's missing.
February 8, 2012 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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
November 30, 2011 How to perfectly poach an egg? It seems everyone has a secret, from the egg itself to the pot or pan to the cooking time and temperature. But there's no mystery, as food writer Janet Zimmerman attests. Practice makes perfect — and opens up a world of luscious recipes.
November 23, 2011 Americans' favorite way to eat leftover Thanksgiving turkey is in a sandwich the next day. But this time, think outside the bread: Try tucking turkey into quinoa salad, quesadillas or an egg scramble. Cranberries and mashed potatoes get a second life, too.