Food Trends, Tips & Recipes

The secrets to summer grilling

The secrets to summer grilling

Memorial Day marks the unofficial start of summer, and millions of Americans will rush outdoors to light up a grill in celebration.  Read more...

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Slice-and-bake cookie technique saves the day

Slice-and-bake cookie technique saves the day

You knew there'd be days like this. The kids are bored. There's nothing to do. Mini-spats are simmering.  Read more...

Why we marinate

Why we marinate

With grilling season upon us, grills are calling plaintively: Bring us meat! And don't forget to marinate it!  Read more...

Crazy for glazing

Glazed and infused

Glazing vegetables, is the most basic technique of cooking, and it's as fundamental to a cook's repertoire as roasting a chicken.  Read more...

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Fresh pea hummus

Fresh pea hummus

New cookbook debunks fears that vegetarians don't get enough protein but concentrates on taste rather than nutrition.  Read more...

Rustic simplicity

Lasagna dish layered with inspiration

It's a labor of love with this specialty dish composed of fresh noodles, cheese baked in homemade broth instead of sauce.  Read more...

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Faux pho ... to a tea

Faux pho ... to a tea
Whole wheat crepes

Whole wheat crepes
The spread of speculoos

The spread of speculoos

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Food Column of the Week

Homemade pierogi

Homemade pierogi

Pierogi are portly fellows, solid citizens, full of good humor and potatoes. Like most dumplings, they pal around in packs. Which is a happy...

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Rainbow Kale Salad Recipe

Chef Billy Grant is the owner of Grants and Briccos restaurants; he shares a rec...

Chef Billy Grant is the owner of Grants and Briccos restaurants; he shares a recipe for Rainbow Kale Salad. He also talks about the Share Our Strength`s Taste of the Nation benefit on Thursday. For details, go to: http://ce.strength.org/hartford.

Food for thought

   Test your inner foodie with these quizzes.

Wine quiz

Here are the most-asked wine questions. Can you answer all of them?

Test your wine I.Q.

Find out if you're a wine genius or simpleton.

Got Drinks?

Red, white and hue

Red, white and hue: The color of wine

The color of what's in the glass can reveal a lot about the flavor, age and quality.

Herbal sippers

Herbal cocktails, mocktails deliver

Work fresh herbs into cocktails for a delicate spiciness; they also play nice with sparkling wine.

Help in the Kitchen

Food Stories & Cooking Tips

Kitchen Gadgets & Tools
  • Culinary Giant: Ada Boni

    Culinary Giant: Ada Boni

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    Last-minute gifts for foodies

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  • The Maestro: Andre Tchelistcheff

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  • Get the scoop

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  • New, noteworthy food products

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  • Exploring the culinary possibilities of eggs

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    Blogs

    Daily Dish
    From the Los Angeles Times

    More...

    Take in The Stew from Chicago Tribune

    Read more >>

    Dining@large from Baltimore Sun

    Read more at Dining@Large >>

    Recipes to Savor

    Breakfast for dinner brings out the kid in us

    Pizza over easy

    Breakfast for dinner: The idea has a certain appeal, like we're getting away with something.

    Asparagus pilaf

    Asparagus pilaf

    This asparagus dish combines bulgur and orzo for a healthy addition to any meal.

    Old wok, fresh flavors

    Simple fried rice

    If you are new to stir-frying, start with the simple fried rice. The recipe is manageable and can be done over medium-high heat.

    Marinades and sauces transform fried chicken

    Asian fried chicken

    Southern staple gets an Asian-style makeover with marinades, sauces and spices.

    From anchovies to penne

    From anchovies to penne

    Nothing makes weeknight dinners easier than keeping a fully stocked pantry. And nothing says "satisfying weeknight dinner" better than a...

    Kimchee's new chapter

    Kimchee fried rice

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

    Revisit the chopped salad with new twists

    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...

    Making it better than takeout

    Shrimp with green chili

    A couple of times a month, we give in to powerful shrimp cravings. Our favorite indulgence: Salt-and-pepper shrimp from a local Chinese...

    The surprise oyster

    Leah Eskin: Roasted oysters

    New Orleans swings below sea level, a fact we are unable to grasp. Near sea level: nice. At sea level: charming. Below sea level: huh?

    The dual nature of spaetzle

    Homemade spaetzle

    Einstein must have loved spaetzle. After all, he was largely responsible for fostering our understanding of the dual nature of light. And...

    Rolled up with tradition

    Homemade egg rolls

    Born and bred in southern China, Fanny Go did not grow up eating egg rolls.

    Super snacks

    Super snacks

    The big question for some of us on Super Bowl Sunday isn't who will win or which pricey TV commercial scores big with viewers. We want to...

    Galletas with chocolate, coffee

    Galletas with chocolate, coffee

    Cookies infused with chocolate, cinnamon and coffee are no run-of-the-mill treat. They're poised for a more decadent role.

    Modern twists add cool factor to frozen pops

    Frozen yogurt pops

    Used to be, on a sweaty summer's day you dashed to the store, stuck your hand in the deep-freeze and pulled out a box of factory-made pops...

    My life of pie

    Apple tart

    This French-style tart is a great go-to pie. You can make with sliced apples, pears or plums. Play with it as you will.

    His cupcakes runneth over

    Chocolate parfaits

    How pudding, whipped cream and chocolate transformed a careless mistake into a 'eureka!' solution.

    On the Lighter Side

    Sensible splurge

    Bacon-fat-fried shrimp

    Shrimp and bacon, two splurge items in my house, the former for the cost, the latter for the caloric toll, come together here for an...

    A sea of choices

    A sea of choices

    It's not always easy to get more fish into our diets. After all, most of us don't have fresh fish markets in the neighborhood. Mostly, I...

    Lobsters are on a roll

    Bill Daley: Lobster rolls

    Lobster is a rich man's food, true, which may be why it tastes so extraordinarily good piled into a humble hot dog roll. This New England...

    Moral of a failed morel hunt: Enjoy what's at hand

    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...

    Grilling with ease

    Grilling fish

    Wrapping foods into tidy packets for the grill is a contradiction, right? Wisps of smoke and flicks of flame are supposed to be what makes...

    Chicken with pesto, tomatoes

    Chicken with pesto, tomatoes

    I don't know whether this is a tale about the glories of pesto or one of faulty memory.

    The last potpie

    Chicken potpie

    For everything that was about to happen, everything that was coming to light, I needed an old-fashioned potpie with a creamy chicken filling...

    Trading convenience for flavorful polenta

    Polenta with kale

    My first encounter with polenta was with one of those easy-to-use plastic tubes. I opened the tube, sliced the polenta, and pan-fried the...

    Little patty packed with fresh green flavors

    Zucchini patties

    May signals the arrival of fresh garlic and green onions. Combine these signs of spring with tender young zucchini into one delicately...

    Cue the Hawaiian music

    Cue the Hawaiian music

    Asian chicken salads get a lot of play in restaurants, cookbooks, magazines. With their tangy dressing and light profile, they're refreshing...

    Chopped salad

    Chopped salad

    This rich ranch-style dressing takes no prisoners when it comes to garlic flavor. Paired with a colorful chopped salad, it makes for a...

    French onion soup

    French onion soup

    Those of you who are loyal Prep Schoolers ("Prep Scholars"? "Prepschooteers"? "Prepschyterians"?) will be happy to see a method that...

    Eat radishes from top to tail

    Radish-top soup

    The piquant, peppery flavor and crunchy texture of radishes make them a popular addition to fresh salads, but these root vegetables in the...

    Herbed biscuits

    Herbed breakfast biscuits

    Decades ago, our family spent vacations camping in Arkansas. We'd eat out twice: Once for fried catfish and hush puppies and the other...

    A boost for PB&J lovers

    A boost for PB&J lovers

    For strict PB&J constructionists, there are certain unwavering rules. The peanut butter is creamy. The jelly is grape (strawberry in a...

    Good focaccia

    Good focaccia

    We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering,...

    From appetizer to dessert, biscuits are on the menu

    Biscuits are on the menu

    Biscuits are born for butter, true, but there are other things, from hors d'oeuvres to desserts, according to "Southern Biscuits" (Gibbs...

    Food for Thought