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One Ingredient, Many Ways: Parsley
by Leah Koenig Parsley, that springy green herb that comes in curly and flat-leaf varieties, is almost certainly included on more plates than any other ingredient - as a garnish. And for good reason:...
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Spaghetti All'Amatriciana
SERVES 6-8INGREDIENTS12 oz. thick-cut bacon, cut crosswise into ¼" strips2 tbsp. unsalted butter2 medium carrots, finely chopped1 large yellow onion, finely choppedKosher salt, to taste4 cloves...
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4 Perfect Veggie Burgers
Whether we're at a restaurant or a weekend barbecue, it always breaks our hearts just a little to get a veggie burger that's little more than a dry, beige puck. There's absolutely no reason the...
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Northern Renaissance
Apparently, I needed guidance. It was late on my first night in Flanders, Belgium's Dutch-speaking northern region. Gothic spires punctured the clouds over the city of Antwerp. I had dined at De...
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Natural Woman
by Marne Setton The day I left home, my mother put her copy of Frances Moore Lappé's Diet for a Small Planet in my hands. "This will guide you," she said. The laser beam of her loving attention had...
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Fair and Square
by Jane and Michael Stern Profligacy reigns at state fairs. They are all about the bests and the biggests, the strongest oxen and fastest horses, the tallest space tower ride and slickest water slide....
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Shrimp with Tomatoes and Feta (Garides Saganaki) Recipe
SERVES 4INGREDIENTS4 tbsp. extra-virgin olive oil4 cloves garlic, minced 4 scallions, minced 1 tbsp. tomato paste ½ cup white wine 1 tsp. dried oregano ½ tsp. sugar ¼ tsp. crushed red chile flakes 4...
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Summer Cooking Tips
Summertime cooking should be easy and fun - no one wants to slave away in front of a hot stove in the middle of a heatwave, or miss an opportunity to enjoy food out-of-doors in the summer sun. From a...
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I Love My Kitchen Because: JD Samson
The one thing I'm most proud of cooking here is a raspberry tart that I made to take to a friend's house for dinner. It was a layered tart, so I had to cook stuff in the oven and take it out like...
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Six Fairs Worth the Trip
by Jane and Michael Stern Iowa State Fair August 9-19 Inspiration for the Phil Stong novel State Fair, which was made into Rodgers andamp; Hammerstein movie musicals in 1945 and 1962, the blowout in...
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Blueberry Slump
SERVES 8INGREDIENTS2 cups flour1 ¾ cups sugar, plus more for sprinkling4 ½ tsp. baking powder1 tsp. kosher salt4 tbsp. unsalted butter, cubed and chilled1 ¼ cups milk1 ½ lb. blueberries1 cup fresh...
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Ramadan Recipes
Throughout the month of Ramadan, which begins this evening (July 19th, 2012) life takes on a different rhythm in the United Arab Emirates, slow and sleepy during the day, and absolutely joyful at...
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Chicken Wing Recipes
Chicken wings are perfect for summer any way you serve them: Crisp-charred from the grill, bathed in spicy sauce, or dipped in your favorite dressing. See our favorite chicken wing recipes in the...
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One Ingredient, Many Ways: Cherries
by Leah Koenig My father and I don't have too many levels on which we can relate. He came of age in the 1930s, experiencing the harrowing lessons of the Great Depression; I grew up in the 1990s,...
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Friday Cocktails: Celery Gimlet
by Sarah Bray We've always joked about getting my dad a salt lick for Christmas. He's an avid salter, shaking it copiously onto everything he eats-to prove a point, my mom has tried preemptively...
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Pesto Varieties
We love pesto for its infinite versatility. From the traditional Ligurian version, to Mexican-inspired pepita and cilantro pesto, to a bright-tasting lemon and pistachio variety, these 11 types of...
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World of Salmon
Tender, versatile salmon is the centerpiece of traditional dishes all over the world. From Swedish cured salmon with a bright honey-mustard sauce to Japanese-style skewers, yogurt-marinated filets...
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Links We Love: The Food-As-Art Edition
Our mouths are watering over these delicate egg-tempera paintings of biscuits, lolly ices and other decidedly British treats. [Joël Penkman] Artist Scott Gundersen makes realistic portraits by...
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5 to Try: University Dairy Cheeses
In universities from Nebraska to Washington, there's a delicious way to show your school spirit: campus dairies are creating signature cheeses from tangy blues to crumbly, smoky cheddars. Here are...
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In Praise of Wing Tips
by Paul Lukas A chicken wing comes in three parts: the drumette, the flat, and the tip. But if you order wings at a restaurant or bar, you usually see only two-thirds of the wing represented:...
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