Q: I'm making pozole this weekend and want to use dried corn (not canned). I'm confused because many sites describe treating the corn with lye (nixtamalization), while other sites imply that some dried corn has already been treated. I purchased the dry corn shown here: maiz morado para pozole (purple corn for pozole).

Have you ever cooked using foil? We're not just talking about lining a pan, but rather a method of cooking where you place all your meats, herbs and vegetables inside and seal it tight before tossing it in the oven? This is hands down one of the easiest ways to ensure your food is all done at the same time. It's an old campfire trick that can be used for stress-free entertaining.

I absolutely love Spain. The culture, the people, the enthusiasm for life and for food. Where else in the world can you go, at half past midnight, and see three generations of people celebrating no particular occasion outside of a cafe? Where else in the world can you find a 24" pan of paella — piping hot, and filled to the brim with fresh seafood?  Though the former may be hard to replicate, the latter is something worth throwing a party for.

If you feel like you've mastered Pasta 101: Make Pasta from Scratch, then it's time to graduate to Pasta 201: Tortellini Edition. In today's class, you will learn the fine art of rolling, stuffing, and shaping these fetching little dumplings, all for the eventual goal of serving them to your adoring fans. No matter how tricky these tortellini look right now, I guarantee you will feel like a serious pasta-making pro once you step up to the pasta roller and turn out your first tray.

There are many reasons to love black cod -- it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here's one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

If you're a granola lover, perhaps you've tried making your own at home? Maybe you've even developed your own signature flavor or spice blend. If you've done a little research, it's possible you've figured out how to make those coveted clusters. But what about mastering all of these things without ever preheating the oven? 

Polpo is the Italian word for octopus, and it's also the name of a restaurant located in London's Soho district that serves rustic, simple Venetian bar food.  I have never been (to POLPO or to Venice), but after looking through this cookbook from POLPO's owner Russell Norman, I want to hop a plane right now and visit both.  Given that we're still under the shadow of tax season here in my household, I will have to content myself with cooking from this gorgeous book, which believe me, will be no hardship.  

It's not very often that I whip up a plated lamb dinner for friends. Good-quality lamb is a real splurge, but sometimes life's events call for nothing less than the best. This simple, showstopping menu does just that.

Every once in a while, you've gotta pull out all the stops. You've got to roll your own pasta and spend an afternoon carefully folding it around spoonfuls of creamy  cheese while gazing out the window and listening to This American Life. Then you have to serve this handmade tortellini as its very own course at an extra-special dinner party. And serve it simply — not buried in a rich ragu, but with a few ladles of good Parmesan-infused broth so everyone can taste how amazing these little pasta dumplings truly are. Trust me on this one. It's worth it.

Spring is here and with it comes my favorite warmer weather ritual: sipping a small aperitif outdoors before dinner. Of the many things that are nice to sip, I especially love Lillet for its light, citrusy bittersweetness. I like it simple, just served over ice with a slice of orange and a spring of mint or basil, if I happen to have it. As the evenings warm up, look for me sitting among the blossoms and bumblebees, a glass of Lillet in hand. Ah, yes!