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The Times
    • FOOD

  • The latest food and wine news, recipes, restaurant reviews, dinner ideas and more.
Updated at 10:33 AM

Oops, I made a big mistake.I admit it. A couple of weeks ago I wrote a column in praise of Irma Rombauer’s cookbook, “The Joy of Cooking.” In it, I mentioned preparing sauerbraten as a young homemaker, allowing as how I had let it marinate on top of the refrigerator “as suggested by the author,” as I recalled. But my memory had failed me.

Updated at 10:08 AM

In the South, we love our tried-and-true comfort foods. But, heavy dishes may be the last thing we crave when the sun’s blazing hot. Tasia Malakasis offers a modern, lighter approach to Southern cooking in her new cookbook, Southern...

Posted at 2:01 AM

TIP OF THE WEEKFrom “just-because” gatherings to birthday blowouts and major holidays, you’ll have everything you need to personalize your party with these quick party tricks.

Updated Jun 1, 2015 at 11:22 PM

Make delicious, zesty fish tacos using Alaska cod.

Updated Jun 1, 2015 at 11:22 PM

Master the art of grilling the perfect Alaskan sockeye salmon.

Updated Jun 1, 2015 at 5:10 PM

Certain words, when included in the title of a recipe, will spark our interest. After all, who doesn’t want to know what is “hidden” inside, or what technique or ingredient makes the recipe a “mystery”?

Updated May 26, 2015 at 11:22 PM

You'll want to get grilling ASAP with these summer-ready recipes.

Updated May 26, 2015 at 12:59 PM

At any given farmers market or grocery store, customers will likely find produce they’ve never tried before. If rhubarb is one of your mystery plants, now is the perfect time to get adventurous and try it.

Updated May 26, 2015 at 12:35 PM

I love gifts so when a friend sent me a 20-pound bag of Vidalia onions recently, I was ecstatic.

Updated May 26, 2015 at 12:26 PM

“New England Open House Cookbook,” by Sarah Leah Chase. Workman Publishing, New York, 2015. 400 pages. $22.95.

Updated May 26, 2015 at 11:58 AM

Hot summer months discourage a hot kitchen while an abundance of fresh, local produce encourages the use of healthy and colorful ingredients. A great compromise for this is a cool summer salad.

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