Apr 17, 2014 — When Poppy Tooker was a kid, her favorite dish was her great-grandmother's Peas in a Roux. Only years later did Tooker discover that canned peas — not fresh or frozen — were the key to the recipe.
Apr 16, 2014 — This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.
Apr 12, 2014 — Collins' The Lucky Santangelo Cookbook is named for her plucky heroine, the daughter of a former gangster. It's got recipes for linguine and the author's eponymous cocktail — but no health food.
Apr 11, 2014 — When tequila meets Manischewitz in the same glass, Passover will never be the same. At Rosa Mexicano restaurants, the Passover menu is inspired by the cuisine of Mexico's nearly 40,000 Jews.
Apr 11, 2014 — Before you go whole hog on an Easter ham, deviled eggs or mashed potatoes, you might want to lighten things up with vegan fare. Food experts Bryant Terry and Frederick Douglass Opie share some ideas.
Apr 11, 2014 — Food writer Michael Ruhlman has a new cookbook that's an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.
Apr 10, 2014 — The souffle has inspired fear in the hearts of American cooks for decades. But the fluffy French dish is the victim of a bad rap, says baker Greg Patent — and he has a recipe to remedy it.
Apr 9, 2014 — Passover's ceremonious meal can take a very long time. Small bites with traditional ingredients can help sustain dinner guests, with a nod to the holiday's meaning and to the spirit of hospitality.
Apr 2, 2014 — This sesame-seed paste isn't just for making hummus and that tangy sauce on your falafel. Like butter or mayo but with a nutty kick, it's a rich addition to baked goods, a warm salad and more.
Mar 31, 2014 — Chef Carla Hall invites us over to make spanakopita, one of her favorite Greek dishes. Her new cookbook is all about celebrating the way home-cooked meals unite us — no matter where we're from.