Despite my collection of specialty stoneware, I remain an ambivalent baker.
I’m feeling a resurgence of enthusiasm, however, amid assurances that cast iron skil...
House-hunting for much of this year, I confronted at each new property a burning question: Was the kitchen’s range gas or electric?
If the cook’s domain didn’t ...
Much-maligned curry powder still has its place in the kitchen, as this week’s food section confirmed.
A hallmark of both casual British pub fare and elegant hig...
Curries concocted from whole spices, as well as pastes and powders, seasoned this week’s food section.
Despite the large selection of spices I have on hand, cur...
It’s a bit of good luck that my kids will so readily eat lentils.
The quick-cooking pulses can encompass any combination of vegetables — with just a little meat...
From glass bottles and tin cans to cardboard and newsprint, recycling is an ethic I’ve long upheld.
That ethic increasingly has extended to recycling food, whic...
It’s time for a spring cleaning — and not just for our living spaces. Our internal environments need cleansing, too.
Make the switch to more wholesome, lighter ...
I love a classic recipe reinterpreted for modern times and diverse diets.
Take beef Wellington, for example. I love the concept. I love the presentation. I love...
Dill was the darling of my latest column in the newspaper’s weekly food section.
In concert with its relatives cilantro and parsley, dill not only headlined a h...
Seasonal side dishes are giving way to asparagus and anything else green. It’s hard to give citrus the cold shoulder, though, when grocers are selling nearly al...
It’s flexible enough for any filling, delicious at room temperature and a cinch to make ahead. For all these reasons and more quiche is my go-to brunch dish, re...
“Rabbit food” doesn’t excite me all that much — unless we’re talking carrot cake.
This longtime birthday favorite also is perfect for Easter, particularly on ye...
Springtime shades of green aren't apparent only in sprouting bulbs, leafing trees and shamrocks. Avocados, grown and harvested in California, start to hit their...
Spring's vibrant herbs have played the most significant role in my recent meal planning. Scoring a bouquet of fresh dill at one of the locally owned grocery sto...
St. Patrick's Day may have passed, but springtime's green is just getting started. Locally grown salad mixes, herbs and tender produce of all types is showing u...
Gelatinous textured meat, boiled or braised, likely appeals more to me than to the average person. But I'm skipping the classic corned beef and cabbage for St. ...
Improving the nutritional profile of baked potatoes - even loaded with toppings - is easy when cooks choose sweet potatoes. That was the premise of this blog's ...
Grocery shopping around 10 o'clock at night has its advantages. I'm not just talking about fewer customers in the store, surfaces that haven't been touched as f...
A recent spread on sweet potatoes in the newspaper's weekly food section upheld their appeal mainly as side dishes to the main event. Excepting, sweet potato ch...
