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October 24, 2012 Eating offal isn't a fringe idea these days — fine-dining restaurants are serving nose-to-tail cuisine and charging a lot of money for it. But getting kids to eat blood pudding and beef hearts might take some salesmanship, and this spooky season can help.

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October 17, 2012 During her childhood, says food writer Monica Bhide, the whistle of the pressure cooker always signaled that a comforting lentil dish would be on the dinner table. But you don't need a pressure cooker to make these protein-packed, flavorful dishes.

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October 10, 2012 Between the forbiddingly hot kitchens of summer and the long, produce-deficient months of winter comes a spell of abundant vegetables and perfect cooking weather — just right for savory tarts.

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October 3, 2012 Sweet peppers surge into ripeness in late summer and flourish into fall. When they're in season and plentiful, they're a bargain. So stock up now and explore their various forms — crisp and aromatic when raw, silky and alluring when cooked.

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September 26, 2012 You might have had a Vietnamese-style "summer roll," with shrimp and fresh herbs wrapped in translucent rice paper. But what else could you tuck into this versatile wrapper? Sandwich fixings (minus the bread!), leftovers — your imagination's the limit.

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September 19, 2012 It might look like a typical apple pie, but this is no cinnamon-sugar bomb. Cut into it and you'll find seasoned pork along with the sliced fruit. It's just one of many savory ways to highlight the versatile apple.

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September 12, 2012 The molasseslike sweetener that has long had a following in kitchens in the South and Midwest also has found its way onto fine restaurant menus. Try it with butter on a biscuit, or use it in desserts, a cocktail or even a vinaigrette.

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September 5, 2012 Combine flavors and textures — sweet and citrusy, creamy and crunchy, fluffy and nutty — to make these showstopper sweets, without heating up the oven. Food writer Janet A. Zimmerman recommends a cool, lemony cheesecake, velvety chocolate pie and praline parfaits.

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August 29, 2012 Showcasing the delicate flavor and texture of this prolific squash can be a challenge. But these three recipes will make converts out of even the most ardent zucchini-phobes.

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August 22, 2012 At the end of summer, when you're sunburned and hot and maybe a bit tired of peaches or berries, try adding tangy custard, a pecan crumble or dark caramel to your farmers market cache, or pair two or more fruits for a refreshing change.

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August 15, 2012 Portugal's colonial explorers left a culinary trail behind them — and also brought some exotic flavors back home. Sample Portugal's fusion, flavors and history with these recipes for traditional soups, seafood and more.

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August 8, 2012 Many trendy desserts these days mimic childhood favorites — think upscale cupcakes, candy bars and whoopie pies. Here's another: frozen pops, remade for adults, with boozy fruit and adventurous flavors.

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August 1, 2012 Toss out the notion that tofu is a mere substitute for meat or eggs, and embrace the essence of the soybean. Making your own tofu isn't hard. And the results more than make up for the labor — yielding a vegan staple that can star on its own, lightly dressed, or as a base in recipes from snacks to desserts.

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July 25, 2012 This wild bramble can easily grow to take over a yard, becoming an impenetrable thicket. But all is forgiven when you find a particularly good patch of big, juicy, sweet-tart berries.

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July 18, 2012 You may have had nori — the ubiquitous red seaweed that dries to black or green — wrapped around rice in sushi maki, or as roasted, salted crisps. Its popularity makes it a good gateway to an array of sea veggies.

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