Gemelli with shrimp

The scent of green garlic reminds me of tromping through woods and farm fields this spring on a quest for morels (ultimately a middling...

Skillet corn pie

As interest continues to grow nationwide in all things Southern food — restaurants, chefs, cookbooks — there's a "natural...

Stuffed burgers

Before you toss the usual burgers on the grill this summer. Before you endure the usual groans from bored burger eaters among family and...

Savory ratatouille

The French sure know how to create a tasty dish from the garden. Consider the healthy medley of colorful vegetables, rich olive oil and...

Fingerling potatoes with tofu

Tofu is the amazing chameleon of high-protein foods. It can add a variety of textures and be prepared several ways: sauteed, steamed,...

Kimchee fried rice

Marja Vongerichten's new cookbook and public television travel/culture/cooking series share the same name: "The Kimchi Chronicles." The...

Grilled bread salad

Perhaps you're someone who finds salads a turnoff. They're "diet food," you say. They're "rabbit food." If eaten as a meal, they leave...

Chopped salads

Chopped salad could well be described as a buttoned-down version of a tossed salad. For while the latter can be something of a leafy anarchy...

Savory dish

The jewel-toned young vegetables of spring inspire the cook yearning for fresh flavor to banish winter's heavy braises, root vegetables...

Vegan split pea

Years ago Frau Schmitbauer, owner and chef of the inn where I stayed in Heidelberg, shared this recipe with me. I love that the caraway...

Barley soup

I love mushrooms for their flavor, texture and meatiness. It's almost odd to say so, but mushrooms do have a texture and deep flavor that...

Cracker bites

The crunch of a cracker is a happy thing, whether it lifts up a gooey blue cheese or floats atop tomato soup or is eaten right out of the...

Rum pudding

The late Craig Claiborne introduced many things to North Americans as food editor of The New York Times. The list, according to the jacket...

Love bites

This is a story about baking perfect sweets.

Buttermilk cake

Maida Heatter appears on the front cover of many of her nine cookbooks, surrounded by sumptuous spreads of cookies, cakes and pies.

Pavlova

Egg whites are the workhorse of the kitchen, providing the strength to bind ingredients, the power to puff souffles and the delicacy to...

"In the lunchroom; pizza is a vegetable"

In case you're wondering why American adults and kids are becoming overweight in record... more...

Hundreds Line Up for the "Best Beer Ever"

"A hundred points on Beer Advocate, what else do you need to know? It’s fantastic," said one beer enthusiast, sipping from a 10-... more...

Pictures: Year of the Dragon foods

Lucky foods to bring in the Lunar New Year: Usher in the Year of the Dragon on Jan. 23 with foods considered particularly auspicious for the... more...

Burger chain courts blind diners with sesame seed Braille on buns

In South Africa, restaurant chain Wimpy is welcoming blind customers -- by serving... more...

Ideas To Get Rid of Leftover Ham and Turkey From Thanksgiving

Austin Denson from Honey Baked Ham came on the 9 a.m.... more...

Alternatives for your Thanksgiving Day meal

Preparing a Thanksgiving meal takes a lot of work and a lot of time. more...

Food Features

Here's what's new, noteworthy	New, noteworthy food products	The chef who revolutionized French cuisine
Bittersweet lessons learned from the candy expo	Why the sense of touch matters	Help in the kitchen
A look at what's new, noteworthy	Culinary giants: Fannie Farmer	Cookbooks that bring comfort
Simple sauce reductions	Pairing wine with pizza	More cookbooks doff their jackets
What to sip with ...	Tribute to Japan's quake region	The sunny side of winter