updated Lockdown had us cozy at home living in our pajamas and binge-watching all of Netflix. And in between episodes of “Tiger King,” slathering on hand sanitizer and searching for toilet paper, we were in the kitchen.
I don’t follow a strictly Mediterranean diet, but if I ever decide to, it would not be much of a sacrifice. I love all of the flavors and foods associated with that style of eating.
I have a confession: I’m not the biggest fan of the fried egg. While there are instances when the crispy, lacy edges take a dish to the next level, other times they are an impediment to satisfying silken sustenance.
Making cheese from scratch might seem over the top, and, for the most part, that’s probably true. The exception is homemade mozzarella. Mozzarella is the epitome of fresh cheese and one of the easiest to make.
As Gabrielle Hamilton wrote in one of the most memorable similes of her 2011 memoir, “Blood, Bones & Butter,” the tortilla will “float and sizzle on the surface for a moment like a lily pad on a pond.”
Although skyr is sold as Icelandic yogurt alongside the global representation of yogurt varieties in the dairy case, Icelanders consider it a cheese. When you taste it, you can understand why.
There are lots of ways to finish a dish with a touch of flair. A squirt of lemon juice here, a dash of pepper flakes there. But unlocking the flavor potential of a dish shouldn’t just be left to the end.
I am in the business of testing and sharing recipes, but there are times when breakfast, lunch or dinner at my house is the result of a quick scan of the refrigerator and pantry shelves.
If you've ever wished your doctor knew more about cooking or your favorite chef knew more about nutrition, have I got a cookbook recommendation for you. It's "Spicebox Kitchen" by Linda Shiue.
Fried rice is one of the most widely loved Asian dishes consumed in the United States. It is delicious, nutritious and, best of all, incredibly affordable. That is, as long as you make it at home.
Playing that quick-response word game, if I said "foods that go together," your answer would probably be peanut butter and jelly or milk and cookies, not horseradish and seafood.
David Kinch, whose restaurant empire includes the Michelin three-star Manresa in Los Gatos, California, had a 2021 cookbook in the works, before COVID-19 struck, centered around parties he’d throw.
This is the season of Easter egg hunts, but I will always associate it with another type of quest – that for wild asparagus. Honestly, the fact that such a thing even existed did not cross my mind.
The complex layering of spices and aromatics can make Indian cuisine seem a bit daunting for the home cook. Thanks to commercially prepared spice blends, a few substitutions and cooking cheats, there are many ways to simplify these dishes.
Eddie Garza says his tortilla soup is an easier version of the one his grandmother made when he was growing up in South Texas, with one significant swap: He uses mushrooms instead of chicken.
This recipe promotes saucy creamed spinach from a popular side dish at occasional steakhouse dinners to the center of the plate, turning it into a healthful and quick one-pan meal.
Oatmeal raisin cookies are a classic in the pantheon of desserts, so I was stunned to discover that the Washington Post didn’t have a recipe in our database for this delicious but divisive dessert.
Corned beef doesn’t require a lot of skill, but it requires a lot of time. You will need to get started soon if you’re planning on enjoying this classic St. Patrick’s Day dish next week. You can trust that all the preparations and time is well worth the effort.
Have you been feeling a little cooped lately? Me, as well, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past couple of weeks. Greens speak of spring, and spring means warmer weather.
Marooned at home all winter and with no spring break travel in the cards this year, I figured at least I can get a taste of the warm Caribbean waters by way of my kitchen. This seafood stew is my way of transporting myself there.
Mia Farrow just wanted a good cup of coffee. So like anyone in search of answers, the actress took to Twitter to crowdsource ideas on how to brew the best cup. She got a lot of answers. More than 8,000 responses by Friday.
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