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Easy slow cooker chili that lives up to the hype

Easy slow cooker chili that lives up to the hype

Slow cookers have legions of fans. I am not among them.

8 hours ago
Back to school also means back to lunch duty

Back to school also means back to lunch duty

Ready for another 180?

August 20, 2014 12:00 am Photos

Photos

Ice cream can be an easy way to get kids cooking

Ice cream can be an easy way to get kids cooking

Sometimes it takes the mind of an 8-year-old boy to come up with a brilliant idea. At least when it comes to ice cream.

May 28, 2013 3:41 pm
Slow cooker lamb dinner that needs no slow cooker

Slow cooker lamb dinner that needs no slow cooker

At heart, these conical cooking pots from Morocco are similar to a Dutch oven, at least in terms of how they are intended to be used.

April 02, 2013 12:00 am
Just try to imagine a Super Bowl without guacamole

Just try to imagine a Super Bowl without guacamole

Imagine for a moment a Super Bowl without the avocado. If that's hard to picture, it's because the avocado has so completely, and so quickly, attached itself to this utterly unrelated sporting event.

January 28, 2013 12:00 am
Poached eggs for breakfast, lunch or dinner

Poached eggs for breakfast, lunch or dinner

The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.

January 02, 2013 12:00 am
A breakfast showdown: Which rice cereal is tops?

A breakfast showdown: Which rice cereal is tops?

Snap!, Crackle! and Pop! are proud to be loud at the breakfast table, but do they fizzle or sizzle in the cereal bowl? And how about in that most ubiquitous of bake sale items: Rice Krispies Treats?

December 20, 2012 12:00 am
A salted fish produces a very savory dinner

A salted fish produces a very savory dinner

It actually sounds like something you spread on an icy walkway to keep people from slipping. But salt cod actually has a rich history, especially in Portuguese and Spanish cuisines, which treat this simple ingredient with near reverence.

December 20, 2012 12:00 am
Learning to love bison as the other red meat

Learning to love bison as the other red meat

Nothing says "Yum!" like a bit of nomenclatural confusion... Especially with a side of near extinction.

November 21, 2012 12:00 am
What happens if Twinkies really do go away

What happens if Twinkies really do go away

Let's not panic. We all know that Twinkies, Ding Dongs, Wonder bread and the rest of Hostess Brands' oddly everlasting foods aren't going away any time soon, even if the food culture that created them is gasping its last.

November 21, 2012 12:00 am
Nutritional yeast flakes a healthy way to add flavor

Nutritional yeast flakes a healthy way to add flavor

It's awfully hard to get excited about a food called "nutritional yeast flakes." It sounds like something you either need a prescription to get. Or a prescription to get rid of. Even worse, it resembles yellow flaked fish food. But trust me, this is an ingredient worth looking beyond its nam…

November 09, 2012 9:00 am
Make a weeknight impression with puff pastry tart

Make a weeknight impression with puff pastry tart

Weeknight cooking generally is pretty utilitarian. It may not be very pretty or impressive, but it usually is tasty and gets the job done. Which tends to throw everything for a loop on those rare weeknights when something special is needed.

November 07, 2012 9:00 am
More than just another sausage: a chorizo primer

More than just another sausage: a chorizo primer

Chorizo is a bit like pornography. You'll know it when you see it, but it's a bit hard to define in the abstract.

October 23, 2012 9:00 pm
Perfect pizza: Bacon, maple sugar and butter

Perfect pizza: Bacon, maple sugar and butter

Until recently, I was convinced the triumvirate of perfect pizza toppings was tomato sauce, mozzarella and basil. Simple. Classic. Delicious.

October 23, 2012 8:00 pm
Taking the slowly out of slowly simmered beef stew

Taking the slowly out of slowly simmered beef stew

Almost by definition, beef stew isn't a weeknight-friendly dish.

October 17, 2012 12:00 am
Massive flavor in a little bottle: A hoisin primer

Massive flavor in a little bottle: A hoisin primer

Mmmm. Nothing says good eats like soy residue.

October 17, 2012 12:00 am
A small, but still sweet, take on caramel apples

A small, but still sweet, take on caramel apples

Have you seen the size of caramel apples lately?

October 16, 2012 7:30 pm
Creme fraiche looks like sour cream, tastes better

Creme fraiche looks like sour cream, tastes better

Not sure what creme fraiche is or why you should care?

October 09, 2012 8:30 pm
High heat brings children and vegetables together

High heat brings children and vegetables together

For two weeks this summer I made it my mission to improve my 8-year-old son's tolerance of vegetables. I called it "veggie boot camp." He called it torture.

September 24, 2012 9:00 am
Give pork big flavor without a long shopping list

Give pork big flavor without a long shopping list

Weeknight cooking is all about getting gobs of flavor from just a few ingredients, no special techniques and as little effort as possible.

September 19, 2012 12:00 am
Hominy: What it is and how to use it

Hominy: What it is and how to use it

Hominy is one of those foods you might think you've never tried, yet almost certainly have. Or at least a close relative of it.

September 19, 2012 12:00 am
Finally, a zucchini recipe to get excited about!

Finally, a zucchini recipe to get excited about!

The trouble with late summer's bounty of zucchini isn't in the volume of the vegetable itself. Rather, it is in the lack of creative recipes for using it.

September 19, 2012 12:00 am
Finally, a zucchini recipe to get excited about!

Finally, a zucchini recipe to get excited about!

The trouble with late summer's bounty of zucchini isn't in the volume of the vegetable itself. Rather, it is in the lack of creative recipes for using it.

September 17, 2012 12:00 am
Nori: What it is and how to use it

Nori: What it is and how to use it

If you've ever had a California roll, you've had nori.

September 12, 2012 8:45 am
Chill out this summer with homemade slushies

Chill out this summer with homemade slushies

Slushies have taken on a surprisingly critical role in my family's summer. And it's my 7-year-old's fault.

August 29, 2012 12:00 am
Tortellini as croutons in a robust Caesar salad

Tortellini as croutons in a robust Caesar salad

My 7-year-old son has made me an expert at Caesar salad. Though to be fair, some credit goes to April Bloomfield, too.

August 22, 2012 12:00 am
Garam masala: What it is and how to use it

Garam masala: What it is and how to use it

First lesson of Indian cooking — not all brown powders are curry powder.

August 22, 2012 12:00 am

Wonton skins: What they are and how to use them

There's nothing wrong with showing a bit of skin. Especially if it's steamy.

August 15, 2012 12:00 am
A blueberry muffin that thinks it's a pancake

A blueberry muffin that thinks it's a pancake

What do you do when you are hankering for blueberry muffins, but don't have a muffin pan handy? Or maybe you just don't feel like cranking up the oven on a hot summer day.

August 01, 2012 12:00 am

Bring together best of salads and summer grilling

Summer is prime time for salads and grilling. So why not bring them together in one delicious dish?

July 18, 2012 12:00 am

Agave nectar: What it is and how to use it

Finally ... A way to enjoy agave without the hangover!

July 18, 2012 12:00 am
Part paella, part panzanella, all good for summer

Part paella, part panzanella, all good for summer

My idea was simple — combine the best attributes of bready panzanella salad with the briny goodness of seafood paella. And I wanted it all done on the grill.

July 11, 2012 12:00 am
A quick, easy and fresh pasta salad that's healthy

A quick, easy and fresh pasta salad that's healthy

In summer I really crave pasta salads. And I crave them bursting with fatty mayo and carb-rich pasta. So I was inspired to create this lower-carb pasta salad.

July 05, 2012 9:00 am
Dad is worth finding hard-to-find ingredients

Dad is worth finding hard-to-find ingredients

It's not often that I urge people to hunt down hard-to-find ingredients. But sometimes it's worth it. This is one of those times.

June 13, 2012 12:00 am
Pomegranate Molasses: What it is and how to use it

Pomegranate Molasses: What it is and how to use it

Are you about over the pomegranate trend yet?

June 13, 2012 12:00 am
A little heat adds a lot of flavor to a milkshake

A little heat adds a lot of flavor to a milkshake

A hot skillet might seem out of place in a recipe for an icy, creamy milkshake. But stay with me on this one, because it turns out to be an amazing way to add tons of flavor.

June 06, 2012 12:00 am
Roast a chicken for a bit of outdoor romance

Roast a chicken for a bit of outdoor romance

My recipe for a romantic picnic? A roasted chicken with sandwich trimmings.

June 06, 2012 12:00 am
Two new books tell Nelson Mandela's story through the prism of food

Two new books tell Nelson Mandela's story through the prism of food

What do you feed a man who spent decades eating prison food in the name of freedom and reconciliation?

May 23, 2012 12:00 am Photos

Photos

Jicama: What it is and how to use it

Jicama: What it is and how to use it

Imagine crossing a monster potato with a water chestnut.

May 23, 2012 12:00 am
Koshary: A filling vegetarian dish courtesy of Egypt

Koshary: A filling vegetarian dish courtesy of Egypt

To enjoy authentic koshary, you'll need to travel to Egypt. Or spend a couple hours in your kitchen.

May 16, 2012 12:00 am
Don't toss the pineapple skin; use it on the grill

Don't toss the pineapple skin; use it on the grill

As I stood at the cutting board slicing slabs of thick skin off a fresh pineapple, a thought occurred to me — the strips of skin were an awful lot like the cedar planks some people use to add flavor to food on the grill. Perhaps they could be used the same way.

May 16, 2012 12:00 am
Berbere: What it is and how to use it

Berbere: What it is and how to use it

Imagine the best Southern barbecue, cooked up in northern Africa.

May 09, 2012 12:00 am
Wake Mom to freshly baked pastries on Mother's Day

Wake Mom to freshly baked pastries on Mother's Day

No matter how much she would appreciate it, and no matter how much you love your mom — or the mother of your children — you aren't likely to make her croissants from scratch.

May 03, 2012 12:00 am
Anchovies: What they are and how to use them

Anchovies: What they are and how to use them

If anchovies gross you out, know this — compared to what people ate before there were anchovies, they're practically cake and ice cream.

May 02, 2012 12:00 am
Fast and from-scratch chicken enchiladas

Fast and from-scratch chicken enchiladas

The goal was simple — a recipe for mole chicken enchiladas that tastes authentic, but doesn't take an authentic amount of time to prepare. And thanks to two easy time-saving tricks, it turned out to be easier than I expected.

May 02, 2012 12:00 am
Chard: What it is and how to use it

Chard: What it is and how to use it

It's a beet, minus the root.

April 25, 2012 12:00 am
20 fresh takes for dressing a stack of pancakes

20 fresh takes for dressing a stack of pancakes

As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.

April 25, 2012 12:00 am Photos

Photos

Marcona almonds make a crunchy coating for baked chicken breasts

Marcona almonds make a crunchy coating for baked chicken breasts

Ground seeds and nuts are a weeknight cook's dream ingredient.

April 18, 2012 12:00 am
Steak and eggs by way of the vegetable patch

Steak and eggs by way of the vegetable patch

Much as I love a big, beefy steak, sometimes I need something on the lighter side.

April 18, 2012 12:00 am
Red curry paste: What it is and how to use it

Red curry paste: What it is and how to use it

It's red, but it isn't red hot. And that's why it's the sort of curry the average American is going to love.

April 18, 2012 12:00 am
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