Monday, February 23rd, 2015
Chocolate brownies, named after a popular cartoon character, were created by Fannie Farmer in her Boston kitchen more than a century ago. The original recipe, similar to chocolate cookies and baked as individual cakes, lends itself to...
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Monday, February 16th, 2015
“Jambalaya (On The Bayou),” the title of the toe-tapping Hank Williams song, is also the name of the one-pot Louisiana dish that’s hard to stop eating. The recipe, a Cajun spin on Spanish paella, is exactly right for...
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Monday, February 9th, 2015
It never hurts to have a quick-and-easy dish that can go from the stove to the table in a matter of minutes. In this recipe, a colorful and tasty combination of quick-cooking brown rice, canned chickpeas and frozen...
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Monday, February 2nd, 2015
“Fricassee” sounds fancy, but it’s really nothing more than a French stew. In the classic recipe, there are a few techniques to master, including browning the chicken and deglazing the pan (scraping up any brown bits on...
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Monday, January 26th, 2015
Do you think “exotic” or “romantic” when you think of beans? Probably not. They’ll always be considered peasant fare. But when they’re left to stew and simmer in aromatics like onion, garlic, sausage and the like, they’re...
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Monday, January 19th, 2015
This savory Spinach and Cheese Pie is reminiscent of the 1980s, when “natural foods” restaurants reigned and almost everyone we knew pored over Mollie Katzen’s Moosewood Restaurant Cookbook for meal ideas. Nostalgia aside, the recipe makes a...
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Monday, January 12th, 2015
Unlike bananas in bread, peaches in cobbler or apples in pie, grapes don’t spring to mind for cooking. But we wanted a little summer in winter, so we started experimenting. We found them to behave similar to...
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Monday, January 5th, 2015
There’s good reason to get to know wheat berries—they’re crunchy, nutritious, super versatile and hold up well in salads, soups and pilafs. They’ll give your lunchtime routine a much needed jolt. Technically wheat berries are the whole,...
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Monday, December 29th, 2014
Because we love noodles, especially wide ones, we always keep a bag on hand for making soup. In addition to using them in chicken soup, we add noodles to practically every pot we make, including beans and minestrones....
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Monday, December 22nd, 2014
Sprinkling dishes with buttered crumbs, called “au gratin,” is one of our favorite ways to prepare vegetables. Sometimes we add toasted nuts or spices like curry or chili powder to the crumbs but always in small amounts so...
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