November 14, 2012 You can do better than cans of cranberry sauce, pumpkin and cream of mushroom soup in your Thanksgiving recipes. Turkey Day meals average 3,000 calories. Make. Them. Count.
November 6, 2012 Let's first toast the season with steaming mugs of hot cider and glasses of sparkling hard cider. Then, let's start cooking. Cider isn't just good to drink. It can play the starring role in both sweet and savory dishes.
October 31, 2012 When T. Susan Chang was young, her mother would make egg soup for her when she got sick. Now, the food writer poaches a few eggs from her chickens' nests to make these soups when her kids get the sniffles.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.