I hope it’s safe to say that spring is here or really truly just around the corner for most of our readers in the northern hemisphere. We’ve been squeezing the last little bits of winter from our past few recipes. And now I thought it would be nice to highlight some of our most popular…
There are tons of dishes I have learned to make well over the years. I’ll never ever win a Masterchef competition, but I am pretty good at following a recipe and producing a desirable outcome. When at first I don’t succeed, I try and try til I get it right. Remember those rum babas by…
This week’s recipe for Carolina Gold Rice and Harissa Chickpeas is a simple but great dish from one of my favorite radio hosts, Nicole Taylor. You may already know Nicole as the host of Hot Grease on Heritage Radio Network, a program that highlights rising leaders in the good food world, from chefs to bloggers…
This week we have a beautiful recipe by chef Camille Becerra and photographer Nicole Franzen, who worked together to make a dish that’s a feast for the eyes and, given that I love mushrooms, certainly a feast for the palate. In our house, we have an “only one cook in the kitchen” rule because the…
In celebration of Black History Month, for the past three weeks I’ve chosen recipes that remind me of my home in a black family from the South in the United States. I realize that the recipes have been so incredibly rich that they can’t be regular staples. I purposely let our cholesterol run wild so I…
This week’s recipe comes from Devita Davison, founder of The Southern Pantry, an online purveyor of small-batch locally produced artisanal foods specializing in southern cooking. Devita’s family, like mine, is from Alabama, and we both grew up with grandparents who had their own livestock and small animals as well as a full garden and fruit…
This week’s recipe comes from someone who doesn’t have an internet presence at all. Mamie Patton was a family friend of my aunt and her family for several years, which is how I was fortunate enough to enjoy her delicious food. Growing up in an African American family in the South, there were some foods that…
This week is the third installment of a submission by photographer Pauline Boldt. In December, Pauline shared a series of recipes with me that would have been great for a full meal, but I preferred to post them individually to avoid losing any single element. I think the three (Cornmeal Cake with Candied Lemons and…
This week’s recipe by pizza enthusiast Elana Iaciofano rekindled my love for making pizza at home. Even though I made Elana’s Roasted Chestnut and Pyrénées Brebis Pizza with the wrong cheeses, I used a new flour that was amazing and that I felt totally compensated for my cheese error. (I’m a total convert now and will…
I came across Rohan Anderson’s blog, Whole Larder Love one morning via Lucy’s Design Files. As I read through pages of the blog, I was happier and happier to have been introduced to it. I like to think of Rohan as a mix between Aidan (Sex and the City Season 4 Episode 9: Sex and…
We featured a mango cheesecake flan from blogger and author of the Muy Bueno Cookbook, Yvette Marquez-Sharpnack, earlier this summer that was a hit with readers and at my home. I wanted Yvette to share an equally easy savory recipe from her repertoire. She offered Salpicón, a spicy Mexican shredded cold beef salad, which can…
September has been a transition month for as long as I can remember. The new school year always started around then, and I began my first job in September. The weather begins to change (I hope it changes this year!), and new schedules for just about everything begin or resume after the summer lull. I…
When we first started this column in 2007, we had a lot of pasta recipes. We had so many that we tried to branch out into new things. Since then, the column has been in continual evolution, first moving away from cupcakes to more sophisticated and varied sweets, and then transitioning from almost exclusively vegetarian…
One of my absolute favorite featured recipes on this column was the Grilled Scallops and Rhubarb Relish by Dan George of New England-based catering company Smoke & Pickles, and beautifully photographed by Paul Clancy. Every time I get an email from Dan, I’m transported to a magical calm and rudimentary beachside cabana where I only…
This week I decided to do another round-up from our archives, partly in response to a reader request, partly to continue showcasing what’s in our archives and partly to take stock of what we’ve done and what we should do more of. Halfway through the archives, I realized that a seasonal-outdoorsy-fun-with-friends theme was emerging. So…
When I went to Australia earlier this year, I overdosed on egg and bacon rolls. I sent an enthusiastic email to Grace about how I was enjoying recreating my own here at home, and she wrote me back that she is pretty much vegan these days. I was a bit crestfallen that my enthusiasm for…
I admit that for me, onion rings are synonymous with Burger King. There, I said it! French fries = McDonald’s, onion rings = Burger King. And as with most fast food/junk food, there is a homemade recipe out there waiting to put the store versions to shame. This week we have just that recipe for…
To me, nothing says May like ramps and asparagus. That’s why I jumped on the opportunity to present cook Anna Watson Carl’s simple, seasonal recipe for Linguine with Ramps, Asparagus and Baby Arugula. If you you’d like to try a different recipe with asparagus, try Parigote’s roasted asparagus or Kate Flaim’s absorption pasta with asparagus,…
OK, here’s the deal: Four years ago, artist Susan Schwake offered us a falafel recipe for the column that we didn’t end up posting. (Sorry, Suzie!) I had tried making falafel and found that the recipes I used had no “binder” in them, so when I fried them, they just broke into a million pieces….
Last year, I begrudgingly accepted the shortcomings of the regular white potato compared to the orange sweet potato, which is richer in vitamins. Since turning a cold shoulder on the white potato, I’ve enjoyed learning new ways to use sweet potatoes in dishes. I usually stop at the simplest method — roasted with black pepper…
