Looking at that BLT poster this morning made us crave the real thing. But tomatoes are mighty scarce in some parts of the country right now due to a crop blight in New England. This has forced us to b...
A few weeks ago Melissa Clark had a recipe in her New York Times column that we knew we had to try: Homemade granola with pistachios, sunflower seeds, apricots — and a dose of silky, fragrant, s...
You probably haven't heard of The Faster Times; it's a new online newspaper that hasn't been up and running for long. They have a pretty extensive food section, though, and their columnist on snacking...
Did you see Melissa Clark's most recent recipe in The New York Times: Olive Oil Granola With Dried Apricots and Pistachios? And if you did, did you swoon straight away like we did? ...
Well, it's not completely new to us. Sara Kate wrote about this cut of meat in her post on Korean Barbecued Short Ribs. It's called flanken, and it's cut from the same cloth as short ribs, but it's th...
With Memorial Day around the corner, we're starting to think about picnics and barbecues. Call us crazy, but one of our favorites is a ubiquitous side dish that others may not give a second thought: b...
We know, we know. There has been a lot of stuffed artichoke talk around here lately. We reminded you of these that we made last year. Then there was this comparison of a recipe from The New York Times...
In The New York Times today, Melissa Clark writes about her ex-mother-in-law's Italian stuffed artichokes. It's a dish we've made and shared with you before, only ours has one distinct difference. Rea...
Unless we're having guests over, roasting a whole chicken isn't honestly something that we would normally think of doing. But reading Melissa Clark's description in the New York Times a few weeks ago ...
Last August we gave you a sneak peek of New York Times food writer Melissa Clark's kitchen. We showed you a few photos of her original kitchen, due for imminent renovation, to be completed (hopefully)...
We ate out a few nights ago and had Boquerones (Spanish white anchovies, cured in vinegar and packed in oil) over a warm Caesar Salad. Last night I wanted it again, but I had a few limitations. ...
There is so much cooking in today's Times dining section! Let's take a look at some of our favorite pieces. First up - an extremely helpful piece on what all those words and claims on a carton of eggs...
We had our clear favorites in the New York Times Dining section this week - read on to see what they were. ...
What were your favorite parts of this week's Times dining section? We found it a little heavy on the eating out side of things (suppose it's all that vacation travel?) but there were some gems for tho...
What your favorite bits of the New York Times dining section yesterday? Our favorite was hands-down easy to pick... ...
I recently spent an afternoon with Melissa Clark in her Brooklyn kitchen. She had me over to talk about what it's like to be pregnant (she is, I was), working on a cookbook while pregnant (she is now...
We're on a kitchen tour roll. Last Thursday we featured a tour of Bento Expert Biggie of Lunch In a Box. On Monday, I took your through Joanne Weir's beautiful kitchen in San Francisco. So, given Nor...
I was chatting with Melissa Clark last week while touring her kitchen for an upcoming Kitchen Tour, and I asked her how she would describe her cooking style. One of her answers was "refrigerator clea...
White beans (or cannellini beans) are one of the easiest things to puree into a dip. They're creamy and mild, so they marry well with a lot of different flavors. We've reviewed Mark Bittman's Rosemary...
Our neighbors have pulled out the grill, but we're grill-less for now, and July seems a long time away. What do you do when you have no grill? Mark Bittman comes to the meat-lovers' rescue with tips ...
Last week's NY Times Dining section was heavy on the Easter goods, which might be why Melissa Clark's Thai soup stuck in our mind as something different. We couldn't wait to try it, and even though we...
OK, "Sexy, Spicy Broccoli" was really one of the rejected names for Melissa Clark's ceviche-like broccoli salad in the Times a couple weeks back, but we have to beg her to give it another chance. This...
Our crunchy, healthy-eating title notwithstanding, the Times Dining section was actually rather exciting this week. That broccoli salad was one of the most appealing recipes we've seen a long time ...
From the New York Times' Dining Section... • A Lentil Soup to Make You Stop, Taste and Savor: The lead story this week (for us anyway) was this savory red lentil soup from Melissa Clark, spik...
From the New York Times' Dining Section... Making food gifts? Looking for ideas? This Kumquat-Clementine Cordial from Melissa Clark would do very nicely. She explains that this only needs a week t...
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