Writings

Aleppo pepper is a common (and coveted) spice in Middle Eastern cuisines. Here’s everything you need to know about what it tastes like and where to buy it.

A glimpse at author Boris Fishman’s Russian family and its complicated and yet simple summer vacation food and dynamics.

Our best recipes for classic as well as unexpected Easter sides, desserts, and, yes, ham. Easter simply isn’t complete without setting some of these on your table.

Everything you need to know to decipher all the confusing terms you’re confronted with when selecting a holiday ham at the store.

Because life is too short to not indulge in roast pork when you crave it, here are ample options to get your fix.

Eat Your Books lets you do an online search for recipes in cookbooks as well as websites and blogs. Sorta like a GPS for all the recipes you could ever possibly hope to try.

Our 20 most popular recipes of 2018 include Portuguese sweets, breads, plenty of pork, and more roasts that you can shake an instant-read thermometer at.

The much-ballyhooed Italian Christmas classic, Feast of the Seven Fishes, stars one fish in Domenica Marchetti’s home. Calamari. And it’s the centerpiece of her Christmas Eve dinner.

• 45 M
• 1 H, 45 M
• 5

Expert advice on how to talk to your butcher, what cut of beef to select, how to grind it, and whether you should dare consider freezing ground beef.

Jonathan Gold, the only Pulitzer Prize-winning food writer, recently passed away. Renee Schettler Rossi, who edited several of his articles, remembers what made him great.

Quahogs, or ginormous clams, take center stage in this clear chowder. No tomatoes, no cream, no other ingredients that could sully the saline loveliness of clams, salt pork, potatoes, and onions.

• 35 M
• 1 H, 25 M
• 26

Grace Young divulges a tipsy Chinese New Year Tradition that she has no intention of changing.

For some, this time of year is all about resolutions. For others, it’s all about traditions and superstitions.

With our printable gift tags, you can gussy up any giftable edible or drinkable with style, class, and, we daresay, panache.