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The Pies Of Late Summer
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.
Travel The World Through Portuguese Cooking
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.
Grown-Up Ice Pops For The Young At Heart
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.
How To Make Your Tofu And Eat It, Too
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.
You Can Never Have Too Many Blackberries
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.
Just Add Water: The Miracle Of Seaweed
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.
Making The Case For Beets
July 11, 2012 This vegetable suffers all sorts of indignities. People say beets taste like metal, mud, wood — even dirty socks (that's hard-core beet hate). But despite their detractors, beets are experiencing a culinary heyday. Try them in soup, salad, rice or even a smoothie.
Thinking Outside The Bento Box
July 3, 2012 Originally just a convenient boxed lunch for Japanese field workers, bentos today can be high art, with flower-petal carrots, hard-boiled eggs shaped into bunnies, broccoli sculpted into trees. But you don't have to cook Japanese food — or make cute cutouts — to reap the benefits of the bento.
The International Flavors Of All-American Coleslaw
June 27, 2012 There's much more to slaw than the creamy muddle of carrot-flecked cabbage found on many a picnic table. Forgo the mayo — and even the cabbage — with these shredded salads reflecting flavors from around the globe.
A Twist On Tea And Cookies
June 20, 2012 These aren't just treats to be served alongside a strong cuppa — they have tea leaves baked right in. Food writer Monica Bhide asks chefs which teas to try and how to use them.
Just A Pinch Of Thought Brightens Fruit Salad
June 13, 2012 A simple addition can coax an ordinary fruit salad into another dimension, one with texture and depth instead of just a rainbow spectrum of sweetness: nuts.
Trifle: A Grand Dessert With A Humble Name
June 5, 2012 Alternating layers of moist, spongy cake, creamy custard and sweet fruit with a dreamy whipped topping, Britain's beloved trifle is a decadent dish that can be quite simple to make.
Picnics That Can Make It To The Top Of The Mountain
May 29, 2012 After some hikes, a granola bar or apple is all you need to recharge. But some treks call for a proper picnic — food you can sit and linger over, savoring the meal along with the summit view. These sturdy, well-seasoned dishes go the distance.
What The Well-Dressed Salad Is Wearing For Spring
May 23, 2012 The side salad has undergone an evolution in mainstream America, from the simple heavily dressed chunk of lettuce, to vibrant kitchen-sink medleys. Now, in many areas, a bounty of local, seasonal ingredients is at our fingertips, helping to elevate the side salad to star status.
Even Your Mother Will Approve Of Vegetable Chips
May 16, 2012 If you're like most Americans, you love chips, particularly potato chips. But that gloriously crunchy, fried snack isn't that good for you. These baked veggie chips are a health food in comparison. By making your own, you control what goes into them, and what stays out.
