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  • By SARA MOULTON Associated Press
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This recipe celebrates one of the first — and sweetest — harbingers of spring: local strawberries. Sure, the supermarket offers strawberries all year ‘round, but the gems that are grown locally and show up in season boast way more flavor than their cousins from the other side of the world. W…

AP
  • By Katie Workman Associated Press
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Arolled chicken breast may look la-di-da fancy, but it’s really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese.

AP
  • By SARA MOULTON Associated Press
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Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia — and to America in recent years.

  • TASTEFOOD by Lynda Balslev
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If there is any food that evokes intergenerational and international comfort, it’s meatballs. Not only do meatballs simply taste great, they are also present in nearly every cuisine and enjoyed by children and adults alike. Your mother probably made meatballs, as did her mother, and chances …

  • TASTEFOOD by Lynda Balslev
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If you’re like me and can’t resist buying hothouse grape tomatoes in the middle of the winter – even when we know better – this recipe will address any buyer’s remorse. It’s not the fault of the tomatoes, of course. They do look irresistible, but looks can be deceiving with these plump and o…

  • TASTEFOOD by Lynda Balslev
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When it’s cold, snowy and gray outside, it’s the season for root vegetables. We can count on these not-so-fair-weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter workhorses are storehouses of …

  • TASTEFOOD by Lynda Balslev
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It’s the time of year when I have an urge to travel. Call it cabin fever or simply the craving to be somewhere warm and exotic, where the sights, sounds and smells of a new culture are revitalizing. It just so happens that this is also the time of year when my urge to travel collides with re…

  • TASTEFOOD by Lynda Balslev
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When it’s cold, snowy and gray outside, it’s the season for root vegetables. We can count on these not-so-fair-weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter workhorses are storehouses of …

  • TASTEFOOD by Lynda Balslev
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January invites slow-cooking and one-pot meals. After the fancy food and hoopla of the holidays, the first month of the new year welcomes comforting meals without any bling or pretension. This curry is a perfect example. Brimming with vegetables and infused with coconut, this rich and aromat…

  • TASTEFOOD by Lynda Balslev
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There is no better time to have a salad than in the winter. Yep, that’s right: Salads aren’t just summer fare. When the cold weather settles in, it’s even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars — from glistening citru…

  • By The Culinary Institute of America
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Obviously, we love cooking. At The Culinary Institute of America, it’s in our shared DNA to boil, braise, baste, and bake. But when it comes to realizing the full potential of our ingredients, especially fresh fruits and vegetables, raw is the answer.

  • TASTEFOOD by Lynda Balslev
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After I finished cooking school in Paris, I lived in Switzerland for a number of years. During this time, I acquired another important form of education, which is the Swiss view of chocolate as sustenance. In Switzerland, chocolate is considered a staple and a panacea for all that is fraught…

AP
  • By SARA MOULTON Associated Press
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When it comes to landing dinner on the table on a weeknight, fish fillets are among the very quickest dishes you can prepare, rarely requiring more than five minutes to go from raw to ready to eat. And given the relative mildness of a fish’s flavor, they’re a natural canvas for a vast palett…

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I grew up on an incredibly tight budget, so I come by my thrifty ways naturally. My mom, a single college student with two daughters, was a master at stretching a dollar, unapologetic about her need to count every penny. Still, she insisted on the occasional small splurge, and for our birthd…

featured
  • By The Culinary Institute of America
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The stars aligned when our forefathers signed the Declaration of Independence right in the middle of berry season. And while maybe that wasn’t part of Thomas Jefferson’s agenda, we really ought to take advantage of it.

featured
  • By Melissa d’Arabian Associated Press
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When did Brussels sprouts go from healthy food our moms couldn’t get us to choke down to trendy gastropub fare? Answer – the instant someone realized that the tender little sprouts could be fried in bacon grease.

featured
  • By Aarti Sequeira Associated Press
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My 16-month-old daughter has started identifying her favorite fruit, joyfully crying “ba-TA-ta!” as soon as she spies the cheery yellow fruit in our produce basket. She repeats its name in the hopes that I’ll work my mummy magic on the banana, snap the peel open and reveal that sweet, creamy…

  • By Sara Moulton Associated Press
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Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you’re left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you’re smacked w…

featured
  • By Elizabeth Karmel Associated Press
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When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue – white.

featured
  • By Alison Ladman Associated Press
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With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings. Pink salmon is extremely lean, with soft meat and a small flake.

featured
  • By Elizabeth Karmel Associated Press
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It was a strange confession to make, but I felt I had to fess up. A friend who once ran a large recipe-based website was recently explaining to me that slow cooker recipes are wildly more popular online than conventional recipes. This shocked me. And I had to be honest with her... Not only d…

featured
  • By Alison Ladman Associated Press
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Worried your kitchen skills may not be up to pulling together something impressively decadent for Valentine’s Day? Fear not. A pricy restaurant meal isn’t your only option.

featured
  • By Melissa D’Arabian
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While I still pay attention to what I eat during the holidays, I nonetheless allow plenty of small splurges. And those splurges mostly can be summed up in one word: chocolate!