Cooking

Memorial Day, considered the unofficial start of summer, is almost upon us.

At markets in the spring, abundant, well-priced bunches of herbs can be just as tempting as strawberries and asparagus. But bringing them home often means that one’s best intentions collide with the harsh realities: Herbs can go from sprightly to swampy before you have time to use them up. The simple tips that follow can help you make sure they never go to waste.

Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions in farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have gotten as swole as a tech bro.

Is there anything more soul-lifting than staring down a big pile of spring leaf lettuce, and imaging all the different things you can do with it?

Big fish, as any fisherman can attest, get the attention. But little fish deserve the love.

When Burton Cummings performed in Airway Heights last January, Marc Connally fudged him with a container of creamy maple candy he named for a Guess Who song.

Mother’s Day, always falling on the second Sunday of May, is this Sunday. It’s been that way since becoming a national holiday in 1914. Greeting cards and flowers are a big part of the modern holiday celebrating mothers and motherhood. Special dinners, at home and out, are high on the list of popular Mother’s Day activities. Today’s recipes may be helpful to those contemplating a Mother’s Day dinner at home for their moms.

I have documented proof of my adoration for breakfast bakes based on the recipes I have written over the years. There’s a lot to love. The bakes can be made ahead, which takes the pressure off in the morning, letting you relax and sip coffee as the dish warms in the oven and fills your kitchen with the most enticing aroma. They easily feed a crowd or can cover you as a quick, reheatable breakfast for the weekday mornings. They may be made either sweet or savory and can showcase the most nourishing ingredients: fruit, vegetables, nuts and whole grains.

Imagine being a contestant on the hit television game show, “Jeopardy.” For the win and with a million-dollar prize on the line, Alex Trebeck articulates the clue: “Cinco de Mayo.” You think for a moment, then write your answer on the card before you. When prompted, you confidently display your answer: “What is Bronx slang for ‘hold the mayonnaise?’ ” The buzzer buzzes, the audience gasps and the million-dollar prize – so close you can almost taste it – painfully fades away. Today’s brief history lesson is for you.

When it comes to pizza, I’m all about the crunch. That means that as delicious as Neapolitan-style pies can taste, they’re not my favorite because of their floppy, almost soupy center. Detroit-style is high on my list because of that thick crust that gets crunchy around the edges partly from fried cheese, but my top pick is something thinner.

Fresh ideas for dinner can spring from so many places: the pages of a new cookbook or food magazine, a funny TikTok or instructional video on Instagram or (among my favorite sources for inspiration) websites like Food 52, Serious Eats or Smitten Kitchen. It also can depend on what you happen to stumble upon while grocery shopping. This week's recipe hinges on what I was thrilled to find on ...

Picadillo is a popular Latin dish made with ground meat, onions, green bell pepper, tomato sauce, capers, and raisins. The success of this dish lies in the blending of sweet and savory flavors.

Japanese culture has introduced many excellent food products and dishes to America’s culinary palate. Most of us are familiar with surimi (imitation crab and lobster), ramen noodles, the hungry college student’s best friend, and its convenient variant, Cup Noodles. Thank you, Nissin, but bring back the dried egg cubes that once enticingly adorned every cup of noodles when we opened it.

I was surprised to learn that each of us eats about three pounds of salmon a year, on average, according to the National Fisheries Institute. I would have guessed that amount to be much higher because salmon is the second most popular seafood in America (shrimp is No. 1). My perception was skewed by the quantity we devour in my household. I easily eat three pounds of it in a couple of months, which is why my gears are always turning for new ways to prepare it.

Gnocchi Mac and Cheese is a playful and innovative twist on a classic from food writer Ben Weiner.

Of all the various dietary needs we hear about from readers, limiting the amount of sodium in recipes is among the most common requests. The good news is that if you’re eating mostly home-cooked food, you’re already well on your way to reducing your salt intake, as more than 70% of Americans’ dietary sodium comes from packaged or prepared food, according to the Food and Drug Administration.

If you aren’t prepared, spring can catch you off guard.

Presenting Macaroni and Cheese with Tomatoes so soon after Coeur d’Alene’s Mac and Cheese Festival may be risky. This dish could be deemed ordinary, except for possibly one thing. It’s the most mellow macaroni and cheese I’ve ever eaten. The tomato does that. If stressed at the end of the day, eat this, and you’ll likely feel much more relaxed and secure.

Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed.