Cold weather comes around and we drift into rice pudding mode very quickly. It's comfort food, a nursery sweet. While our first allegiance is to Jane Grigson and Laurie Colwin's lemon rice pudding, we...
Look at these dark, fudgy brownies, all studded with walnut nubs. But look closer: these have a very, very unusual ingredient. Do you know what it is? Hint: these brownies are gluten-free....
Warning: This cake may cause a stampede. We were at a friend's party recently when out came the plate of bibingka and suddenly everyone was abuzz. It took some maneuvering to get past the mob of par...
Do you like chewy cookies? Do you love the chewy edge of a brownie? Then these cookies are your ultimate treat. ...
We gave you several good things for appetizers and hors d'ouevres today: stuffed figs, hot brandade, and a delicious cheese. Well, here's one more. This is our favorite evening appetizer; we've made i...
Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly...
The Times has a perceptive piece on the high cost of living with celiac disease. Would prescriptions for gluten-free foods help those who suffer from celiac? This plus increasing numbers of students n...
Here's a good question from Solvi: I have to bring a dessert or cake to a party. One of the guests is allergic to both eggs and flour (gluten), and I would love to bring something she can eat too. I f...
Do you have any recipes that take you straight back to childhood? These peanut butter balls are one of those for us. But they're not just an exercise in nostalgia: these quick, easy little snacks are ...
The internet sure has taken the old-timey notion of recipe sharing to a new, hyped-up level. While I still appreciate the intimacy of a hand written recipe card and will cherish my mothers recipe not...
We recently subscribed to several of Vegetarian Times' weekly recipe newsletters, and since then, they've been piling up on our to-cook list. With general vegetarian, low-fat, gluten-free and dairy-...
Here's a sad question from Emily, who has to cook one-handed for a little while. Can you help her? I need some help! I broke my wrist — on my dominant hand, of course — and I'm having tr...
We flagged this recipe from the Boston Globe a few weeks ago when the weather up here was still gloomy and cold. But now that temperatures in the 60's (the 60's!!!) and farmer's markets are opening, ...
Baked pumpkin custard was requested last week, so here's one that may be worth your fresh pumpkin puree. Most pumpkin custards are basically pie filling without the crust, but I was looking for someth...
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