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The whole dish

Cast iron bakes up raisin bread spiral

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...

The case for cast iron

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 ...

Nostalgic chicken salad curries favor

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...

Curry paste seasons easy soup

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...

Try India’s chicken noodle soup

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...

’Save the sauce’

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...

Make salmon, farro for spring cleanse

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 ...

Carrots in pastry make veggie Wellington

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...

Fresh tarragon flavors classic chicken

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...

Feathery fronds

From medicine to pickles, Dill has been tickling our tastebuds for at least 5,000 years

Symphony of citrus makes salad sing

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...

Skillet pie combines quiche, spanakopita

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...

Carrot cake perfect for Easter

“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...

Hail to the Hass!

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...

Celebrate the humble meatball

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...