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 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 26, 2014 — What do lemony aioli, red pepper sauce and herb gravy have in common? These versions owe their smooth, creamy consistency to nuts. Even if you're vegan or gluten-free, they've got you covered.
Mar 19, 2014 — Like an international secret agent, the zest of tangerines and mandarins and oranges finds its way into Szechuan stir-fries, Mesopotamian couscous and Iberian sweets.
Mar 12, 2014 — The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.
Mar 5, 2014 — Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.
Feb 26, 2014 — On the day of indulgence before the austere season of Lent, celebrate as you're meant to: with a hearty helping of dough and fat.
Feb 19, 2014 — They're creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America's No. 1 fruit, with sweet suggestions for breakfast and dessert.
Feb 12, 2014 — These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.