ST. LOUIS — How do you rework a classic? How do you refresh a masterpiece?
There’s a lot at stake when you put together a Thanksgiving meal. For starters, you need to be a multitasker. There’s a turkey to roast and stuffing and gravy to make. Count on making that green bean casserole, too.
Homemade pie fillings prove easy. Crust not so much. Practice makes perfect. With every pie, our skills improve. It’s an acquired art to turn out flaky, beautiful crust. My mother regularly reminds us of her early crust adventures — many of which ended in the garbage can. No worries, she say…
Thanksgiving is a meal about comfort food, and that’s a good thing.
Cooks are harried on Thanksgiving, so any dish they can make days in advance is highly welcome.
This vegetarian pizza has a flour tortilla for its base. It provides and ultra-thin crust, allowing the toppings to be featured.
The idea of another pumpkin loaf either makes you excited or makes your eyes roll out of your head. If you’re in the latter camp, I implore you to give my iteration a shot.
This colorful fall dinner is also perfect for Thanksgiving. Salmon fillets are baked and topped with a black olive and shallot sauce. It’s served with black beans and orange carrots. Shallots are part of the onion family. They are small and teardrop-shaped and are milder than onions.
Sweet maple syrup, spicy mustard and tart balsamic vinegar make an unusual sweet and sour glaze for sauteed pork medallions. The medallions are made by cutting pork tenderloin into slices and then flattening them to about 1/2 inch thick. This shortens the cooking time for the pork.
What's white and lumpy and hails from the American South? Besides me, I mean.
This is actually true: If you go to the Food Network website and look for low-sodium recipes, you will find one for Instant Pot Corned Beef and Cabbage.
Last year, pan-slammed chocolate chip cookies were declared Best. Cookies. Ever. by social media tinkerbells. The technique involves slamming a pan of half-baked or just-baked cookies against the counter so that the air bubbles from baking soda and beaten eggs that lift the dough pop, flatte…
Miami-based chef and restaurateur Yaniv Cohen is known as “The Spice Detective,” and he has a food blog of the same name. He grew up in Israel in a Sephardic Jewish family of Middle Eastern and North African heritage and he says his fascination with herbs and spices started early in life.
British food blogger Nicky Corbishley says her kitchen was her sanctuary while she worked in corporate I.T. for 14 years. She used that kitchen time to unwind and experiment, so when she left the corporate world, it seemed natural to devote full time to her blog, Kitchen Sanctuary. Her new c…
All the bins of apples at the local farmers market make my heart beat faster. How much to buy? Which varieties are my favorites? Do I take a chance on a new apple? How many can I eat on the 1-mile drive home?
Empanadas — those familiar, golden, hand-held pies — are popular throughout Central and South America, from Mexico to the southernmost tip of Argentina.
The pungent flavors of Chinese five-spice powder, rice vinegar and soy sauce combine to create this quick shrimp dinner.
A dusting of curry flavors this simple chicken dish. There’s no slicing or dicing for this meal. Ready-to-eat shredded carrots can be found in the produce section of the supermarket. They’re added to the rice just after the rice is cooked, warming them through while keeping their crisp texture.
Onions may seem a perennial ingredient since they're available all year, but red onions taste especially fresh and crisp now. We're nearing the end of the harvest, but these purple bulbs are still coming straight out of the ground and into our kitchens at the end of summer. That means they d…
If anything says “the end of summer,” it’s school buses and tomatoes. The bright yellow of the buses and the vivid colors of tomatoes — especially heirloom tomatoes — presage autumn’s changing leaves with almost the same palette.
I need to go out and buy a hat so I can tip it to farmers.
Tacos, a traditional Mexican dish, have become an American favorite.
Researchers hope that you think twice when you put food in your refrigerator.
The guy broke my heart.
If, like me, you planted a handful of zucchini seeds several months ago, you are now probably trying to figure out what to do with all that squash.
Courage. It makes the muskrat guard its musk. It puts the “ape” in apricot. Now, studies suggest that it also puts the “rat” in ratatouille.
It’s no coincidence that nearly everyone I know enjoys food from the grill. The smoky flavor, the golden browned bits, and the ease of cleanup make grilling the summertime impetus for gathering friends to table.
The tasty penne pasta dish is filled with eggplant, zucchini, bell peppers and ripe tomatoes and finished with a little cream.
With due respect to Mrs. Gump, my mama always said life was like a box of jalapeños: You never know how spicy it is going to be until you bite into one.
Capture the flavors of Vietnam with this savory salad. The simple dressing brings out the flavors of the fresh vegetables and rice noodles. It takes a few extra minutes to slice and prepare all of the ingredients for the salad. Once that’s done the dish is ready in minutes.
A refreshing roasted chicken pita pocket garnished with a tomato and corn salsa makes a cool dinner for a warm summer evening. Let the supermarket do the work. Make the fresh salsa using diced tomatoes and onions found in the produce section or at the salad bar and add some defrosted frozen corn.
A new cookbook from America’s Test Kitchen is intended to raise our burger I.Q. “The Ultimate Burger” has 138 recipes for everything from Classic Beef Burgers to Vegan Grilled Barbecued Tempeh Burgers, plus great ideas for sides and drinks. There’s even a chapter with recipes for homemade bu…
Americans consume some 50 billion hamburgers a year. What’s so hard about shaping some ground meat into a patty and cooking it?
Need something easy to add to an otherwise mundane menu? Or something simple to take to a potluck, cookout or another social occasion? What you need is a good quick bread. They’re called quick breads because they’re quick to make, at least compared to yeast-risen breads, and they fall halfwa…
If you think there's nothing new to learn about steaks, think again.
Marco Martinez
Features editor
Adapted from Erin McKenna of the eponymous bakery, these have the crunchy edges of classic chocolate chip cookies. Fragrant with vanilla, the cookies taste extra rich from a generous proportion of coconut oil.
The grilling season is upon us, like a lion upon a gazelle. That means some 80 million of us will be out there, happily grilling hot dogs, steak and hamburgers.
If there is a single food that speaks to how we Americans eat in the early 21st century, it is rotisserie chicken.
CARACAS — In a modest apartment near a Caracas slum, nutrition professor Nancy Silva and four aids spread rich, dark Venezuelan cocoa on a stone counter to make chocolate bars to be sold in local shops that cater to the crisis-hit country’s dwindling elite.
It’s party season, friends. Calories count, so count your calories.
Sheet pan: Meet spotlight.
Several years ago, the sky ablaze with early-evening sunlight, a formidable selection of rose bottles in front of me, I thought, “Maybe this time it’s for real.”
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Apple first. That’s our policy. Special interests may back pumpkin, pecan or mincemeat. But citizens across the political spectrum agree on apple. That’s good news at the holidays, when we gather at one big table.
The pastry investigator hews to scientific method. She formulates her hypothesis: Pastry perfection rests on the ratio of flour to fat to water.
Peppermint white chocolate mochas and eggnog lattes are certainly top sellers this time of year at the 13,000-plus Starbucks outlets nationwide.
Quick, how fast can you make lo mein?
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Croutons are the cherry on top of a sundae, if the sundae were made of lettuce and vegetables. They are what transforms an ordinary salad into a meal.
Because we have always been big fans of San Francisco-style sourdough bread, our Alaskan tour guides made our mouths water every time they referred to the common nickname for a Klondike prospector, a sourdough.
