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...
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 ...
I’m ordinarily not one to dig potatoes — unless I literally get to dig potatoes.
Ambivalent to the average supermarket spud, I couldn’t be more passionate about...
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,...
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 ...
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 ...
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...
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...
A recent weatherproofing project at my house got an unlikely boost from Nancy’s yogurt.
The brand’s containers stepped in for plastic stripping that my partner ...
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...
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’...
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...
Consigned to my cookware cabinet’s corner, my wok was the outcast. Yet I clung stubbornly to notions of what my wok could — and should — be, refusing to jettiso...
There’s only one thing, in my book, not to like about homemade pepper jelly — how much sugar the recipe requires.
The quantity, of course, typifies so many main...
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...
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...
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...
“Burn, baby, burn,” I chanted, as dozens of peppers swelled, sizzled, blistered and blackened under my oven broiler.
But soon the tables had turned as my own fi...
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 ...
