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Food

Turkey stock simmers squash soup

First came the sandwiches, then the tetrazzini and turkey shepherd’s pie. In honor of Hanukkah, the last mashed potatoes will become latkes with smoked fish, ha...

Add easy roast squash rings to fall feast

It’s the first year that I’m solely responsible — without assistance from Mom or Grandma — for the Thanksgiving feast. But it’s the umpteenth year we’ll have th...

Rice or mill potatoes for crispy puffs

A potato ricer or food mill is a gadget I can get behind. It’s essential for achieving not only the pillowy gnocchi featured with my latest food section column ...

Cabbage, kraut melt into hearty stew

Cabbage’s capacity for countering rich meat and filling starch is this blog’s recent theme. And there’s perhaps no dish that epitomizes the concept like “bigos,...

Adapt classic coleslaw to diverse flavors

Coleslaw, mentioned in this blog’s previous post, is a side that many associate with summer. Indeed, the St. Louis Post-Dispatch in July published a collection ...

It’s all about the sides

Roast turkey, cranberry sauce and pumpkin pie may be your go-to basics for Thanksgiving dinner. But if you’re like most people, you’re open to adding a new side...

Crisp stir-fry pairs cabbage, hot chiles

Tipping the produce-section scale at more than 4 pounds, the biggest cabbage I’d seen since last winter confirmed my plans to make sauerkraut. I’d been waiting ...

Yogurt sauce trades cukes for chiles

The quintessential yogurt condiment in my house is tzatziki. Traditional in Greek cuisine, the sauce is an obvious way to use summer cucumbers and infuse dishes...

Yogurt, tahini lighten artichoke dip

Most cooks recognize the role yogurt can play in a variety of dips. Replace some of a dip’s mayonnaise with yogurt to raise the recipe’s health profile and trim...

Peanut blondie casts spell without chocolate

It’s a delicious duo for many, but chocolate with peanut butter gives me the creeps. I like chocolate, and I like peanut butter — just not together. I’d be incl...

What’s for breakfast?

Breakfast may be the most important meal of the day, but during the week who has time for more than a quick bowl of cereal or a grab-and-go toast or coffee? The...

Reduce water for ‘perfect’ white rice

Skimpy sauce can sully a good stir-fry. But there’s nothing that compromises an Asian-style meal like poorly prepared rice. I’m not the only Caucasian cook who’...

Twice-fry chicken for sweet-spicy splurge

At its most wholesome, wok cooking promotes using less fat and consuming more vegetables. Or at least that’s the perception of “stir-fry” as a culinary genre. I...

Mixed peppers shine in pepper jelly

From the garden’s inevitable demise, it’s time to rescue a few stragglers. It’s a motley crew of barely blushing tomatoes, which will ripen on the kitchen count...

Stuff peppers for cheesy, spicy ‘pop’

There’s just something about little chiles that invites cheeky snacking. On their own, after all, they don’t inspire eating to excess. But stuff them with chees...

Sear shishito peppers for fusion snack

Featured on the front page of this week’s food section, shishito peppers have become a chef’s darling over the past decade. But they’re also in reach of the hom...

Savory, saucy pasta shifts us into fall

There’s no sense in opening a jar of tomato sauce for a spaghetti dinner when fresh tomatoes are close at hand. I had to remind myself of this fact, though, in ...