A drinkable dessert composed of, quite simply, bitter grapefruit segments soused with sweet sparkling wine. Cin cin!
The color of happiness, yes? But what’s even more stunning about this soup than its vibrant hue and sweet taste is just how easily and inexpensively it comes together.
Melissa Clark, author of In the Kitchen with a Good Appetite, chats about her book, writing for the NY Times, and why burning garlic isn’t such a bad thing.
How do you define a true New York-style cheesecake? A sweet graham cracker crust cushioning a smooth, rich, moan-inducing filling with a lemony lilt. In other words, this recipe.
A savvy, sophisticated, eat-your-veggies strategy that works its stealthy charms on kids and adults alike. You’re welcome.
Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
This simple, one-pot stovetop braise melds the intoxicating and inimitable aroma of soy, citrus, ginger, and star anise. But don’t take our word for it…
The 2011 James Beard Award nominations were announced today at the Oregon Culinary Institute in Portland, OR. Congrats to all the happy nominees.
As simple as making hard-boiled eggs may seem, it can be tricky to pull off perfectly…but not when you rely on this foolproof method from Heidi Swanson.
In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you’ll feel no guilt nor regret over forsaking custom.
Brisket gets a makeover of sorts when brined and turned into corned beef. We hear it goes terribly well with beer as well as cabbage.
Named for the time it takes to be beaten into delicious submission, seven minute frosting is delicate yet sturdy, light as air yet luscious as can be.
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