This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful — “What, this old thing? I just threw it together from stuff in the fridge” — but rather take your accolades with modesty and grace.
YOUNTVILLE, Calif. — On a sunny morning in Napa Valley, America’s most celebrated chef is reflecting on his career, the culinary empire it spawned and why he just spent $10 million to upgrade his famed restaurant, the French Laundry.
Canned beans are fantastic convenience food. For a little over a buck, you can stock your pantry with a shelf-stable protein source that works in main dishes or in side dishes.
Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a brilliant supporting actor (as in so many of my everyday dishes). It’s indispensable in fish dishes and…
St. Patrick’s Day traditions in the United States run deep. We eat corned beef and cabbage, we drink green beer and we shame our co-workers into wearing green sweaters to the office. If you’re looking for a change of pace this year —except for the sweaters, which are mandatory — maybe a menu…
Judging by all the protein bars, shakes and powders out there, you get the impression you need more protein. There are claims it curbs appetite, helps with weight loss and builds muscle. But what’s the real story?
A few years ago, when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs. I grew up eating spaghetti squash with butter and Parmesan cheese, so I have always had a taste for it, and more an…
Dumplings are as fun to make as they are to eat, which is a good thing for those of us not satisfied with the usual six or eight pieces served at restaurants and takeout joints. Making dumplings at home means you can eat as many as you can make.
Along with all the significant relationships we have in life, one of the most vital is our relationship with food. Like the other key relationships, it directly impacts our emotional and physical health and well-being.
Like many families, we try to minimize the amount of processed sugar we eat. But it lurks everywhere, and we are eating far more processed sugar than our grandparents did. How to combat this trend that seems to have sneaked up on us?
For Josephine Caminos Oria of O’Hara, Pennsylvania, the creamy caramel, dulce de leche, is a link to her heritage and preserves the memories of her grandmother.
Whether you are a film fanatic or just in it for the gowns, awards season is a no-brainer excuse for a theme party. Hollywood glitz and glamour offers the perfect opportunity to pull out your fancy Champagne flutes and costume jewelry for an affair to remember.
Starchy sides are a mainstay of the classic American dinner. It’s easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.
I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favorite go-to entertaining dish was a pork butt or shoulder left in a low oven for so long that it practically fell apart. A…
Primed to romance your certain someone on Valentine’s Day? Nothing says “I love you” more persuasively than a home-cooked meal. This one-pot noodle dish, a variation on beef stroganoff, is the ideal messenger.
SOMERVILLE, Mass. — Fluff turns 100 this year, and the marshmallow concoction that has been smeared on a century’s worth of schoolchildren’s sandwiches has inspired a festival and other sticky remembrances.
Everyone I know is looking for a quick breakfast that is loaded with healthy ingredients and great taste. A few years ago, when the chia seed became popular for something besides the Chia Pet, I started to experiment with them.
Even if you’re not familiar with the name Paul Prudhomme, it’s likely you’ve enjoyed the benefits of his long and celebrated career. Prudhomme was a Louisiana-born chef who gained celebrity for his culinary expertise and larger-than-life personality.
We’re in the business of producing mouth-watering, tummy-grumbling food photos: a steaming plump dumpling, a decadent slice of chocolate cake, a nut-coated cheese ball begging to be smeared on a cracker.
With Mardi Gras fast approaching, I thought it might be fun to salute New Orleans’ cuisine by finding a new use for the city’s unique and far-famed Creole spice mix.
Cauliflower is a wonder-veggie. No longer relegated to boiling and covering with a bright orange cheese sauce (sorry, Mom), cauliflower is stepping out in place of starch like rice in stir-fries or instead of wheat flour in pizza dough.
CARTAGENA, Colombia — Visitors are flocking to the all-women San Diego prison in this Caribbean tourist town — to dine at Cartagena’s trendiest new restaurant.
Nothing says indulgence like some seriously giant Alaskan king crab legs.
A master chef is bringing attention to the cuisine of Melania Trump’s homeland.
Wayne Brady is about to get his shot in "Hamilton" — in Chicago.
This makes a ton of soup, and you can freeze it at will. It's the kind of soup that sells itself, hits the spot, and has so much flavor and such a high level of comfort-foodness you instantly feel better about life while eating it.