Turn your farmers' market bounty into a Spring Vegetable Stew with Herbed Ricotta Gnocchi. Plus, plenty of barbecue tips and recipes, just in time for Memorial Day. ...
In this week's roundup, easy weeknight meals that don't skimp on flavor, plus aebleskivers, a seed that tastes like a "nutty angel food cake" and a roasted leg of lamb with anchovies. ...
This week's papers are full of fresh ideas for spring and Mother's Day. Try vegetable tartines with herbed formage blanc, a bitter strawberry and rhubarb punch, or a Meyer lemon and ricotta pound cake...
Veal and peas from Providence, R.I.'s The Blue Grotto, divorce cakes and a new pasta alternative from the sea – that and more in this week's roundup....
The Los Angeles Times, where we found this recipe, writes that "each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust." The ingredients list is short and...
We've got a serious case of sandwich envy in this week's roundup. Plus, using leftover pickle juice in a Scarlett Quinoa Salad and desserts for right now. ...
Oatmeal cookies for breakfast? Breakfast food for dinner? Let's just call this the opposite week roundup. ...
These creamed fava beans with tarragon would be a perfect side dish for Easter, or any spring meal. That recipe, plus Spam for Easter and brunch ideas, below....
Carrot cake is one of those desserts we associate very strongly with Easter. The piped carrots and plastic bunnies on the supermarket versions seem to line right up with the spirit of the holiday, and...
Just because it's spring doesn't mean we have to stop braising. Italian-Style Braised Spinach with Shallots and Garlic sounds pretty perfect right now. That, plus lots of Passover recipes in this week...
We enjoy a nice bowl of pea soup, usually despite the muddled green color. This barely cooked sweet pea version, however, sounds so tasty and looks anything but dull. ...
Spring may officially arrive tomorrow, but it still feels like winter in many parts of the country. Warm up with a classic pot-au-feu. ...
Omnivore? Pescetarian? Vegetarian? Vegan? We've got a little something for everyone in this week's roundup. ...
Sprouted bread is dusting itself off to take the spotlight, many centuries after its invention. That, plus Dominican classics and a fruit that may be new to you in this week's roundup. ...
If you need an excuse to fire up the slow cooker, we've got a couple of good ones in this week's roundup. Plus, recession-friendly lobster and DIY designer potato chips. ...
The New York Times Home & Garden section was a little heavier than usual on kitchen things today, so we thought we'd give you a look. The first thing we noticed is that while composting was on the...
What's your idea of a perfect pancake? Dorie Greenspan shares hers with the Chicago Tribune and offers several tips to achieve the ideal stack at home. To start? Lose the boxed mix. But making your ow...
It's all about the Valentine's Day chocolate and romantic meals in this week's jam-packed roundup. Ready? ...
Why not forgo chocolate this Valentines Day in favor of coconut treats? We're crushing on recipes for coconut cheesecake and more. ...
This week's newspapers are full of Superbowl food, but a recipe for a spice- and herb-infused, slow-cooked black kale (cavolo nero) is what really piqued our interest. We've got that (and some game...
By now, we've all heard of Ferran Adria and his kind of high-tech cooking that uses foamers and thermocirculators alongside pots and pans. Even with new books out by Adria and other food science-y che...
Do you read your local newspaper weekly food section? It may be a tough time for the newspaper business, but they're still a great source of recipes and food information. Each week, we'll be bringing ...
Do you know how to fold, temper, braise, and brown? How about make a pan sauce, a roux, or a vinaigrette? If you don't, the San Francisco Chronicle wants to teach you. ...
It's easy to get a famous chef to sit for an interview about his latest restaurant or cookbook. But for this article in The Washington Post, the writer took Jacques Pépin shopping at the Gia...
We can't vouch for the exact level of sweetness in these cookies, but they only have 1/3 cup of sugar in the entire batch (two dozen) and the buckwheat makes them look pretty healthy. Maybe a nice ant...
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