I've always been a big fan of eggplant Parmesan.
With St. Patrick's Day nearly upon us, our minds often turn to corned beef and cabbage.
There are bakers and there are cooks. It takes a chemist's love of precision to be a baker. Me? I'm a cook.
It's the same thing every year. We overindulge during the holidays, then make solemn (and quickly abandoned) promises to eat healthier and shed pounds in the new year.
Some years, around Halloween, my mom would get ambitious and turn the pumpkin seeds into a snack.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight.
Like most Americans of a certain age, I ate canned tuna all the time when I was growing up. But when someone first suggested that I try canned salmon? Well, I was horrified.
Scallops are the perfect summertime food - light, yet filling, flavorful, but also versatile enough to pair with all sorts of foods. In this case, with salad.
If you've never tasted fresh lemonade, you don't know what you're missing. It's just so much more vivid than the supermarket stuff, much more about the lemon and less about the sugar.
Though everyone seems to have a different way of spelling tabbouleh - toubouleh? tabouli? - more people do seem to agree that this delicious Middle Eastern salad of bulgur wheat tossed with veggies, olive oil and lemon juice is delicious.
Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu.
Time for a confession. As a child, I never once celebrated Mother's Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue?
Sometimes, even on a weeknight, you really crave a little dessert. But making dessert takes time, and you already are spending time cooking up the main event, namely dinner.
Red beans and rice is one of the signature dishes of New Orleans, which explains why Louis Armstrong, perhaps the city's best known ambassador, used to sign off his letters, "Red beans and ricely yours..."
With Mardi Gras upon us, I wanted to turn this classic dish into a hearty (and healthy) soup fit for a Mardi Gras party.
I've reconfigured one of my favorite dim sum dishes: shrimp toasts.
Buffalo-style chicken wings and chicken nuggets are just the sort of thing deep-fried deliciousness we're talking about.
Everybody loves French onion soup, and with good reason.
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