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Food

A proposed additive ban could change New York’s pizza and bagels, some say for the better

By JAKE OFFENHARTZ
May 22, 2026 4:47 pm - NEW YORK (AP) — After more than a decade of mixing and kneading dough in his family’s Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key co...
Always impressive, caramel-drenched flan is easy when you know a few tricks

By Penny Kazmier
May 20, 2026 5:47 am - Flan, also known as crème caramel, is an elegant dessert with smooth but firm custard topped with caramel sauce. Despite its impressive presentation, flan is quite simple to make with the right technique.
5 big salad recipes to anchor your next get-together

By Victoria Caruso
May 20, 2026 5:31 am - When it comes to American entertaining, salads are often an afterthought. They’re traditionally treated as a light starter or side to accompany a main course and round out a meal. But when they get bulked up with more substantial ingredients, such as meat, beans or bread, salads can easily become a centerpiece-worthy way to feed a crowd.
What’s the best lime seltzer? 15 top-selling brands ranked

By Emily Heil
May 20, 2026 5:29 am - Nailing a natural lime taste is apparently tough business. But testers found enough consensus in an epic fizz-a-thon to name a winner — and to help shoppers decide which brands might line up with their own preferences. Here are the waters that bubbled to the top, and those that simply fell flat.
Quick prep, then slow cook Sam Way’s sticky-glazed pork ribs

By SAM WAY
May 19, 2026 5:16 pm - This recipe from Sam Way’s cookbook “Sam’s Eats” features slow-cooked pork ribs with a honey-paprika marinade and cucumber slaw. The ribs are marinated overnight, slow-cooked for 2 hours, then finished under the broiler with reduced pan juices for a sticky glaze.
The canned chickpeas in your pantry belong in these Trinidadian flatbreads

By Ellie Krieger
May 19, 2026 5:08 am - This boldly flavored chickpea curry, served on warm, crisp flatbread to fold and eat taco-style, is inspired by the popular street food Trinidadian doubles. In this shortcut version, canned chickpeas and store-bought bread allow the meal to be on the table in about an hour.
A spiced nuts and seeds recipe from Linda McCartney’s plant-based ‘Family Kitchen’ cookbook

By LINDA McCARTNEY, with PAUL, MARY and STELLA McCARTNEY
May 19, 2026 5:03 am - This recipe is excerpted from the cookbook “Linda McCartney’s Family Kitchen.” Linda was ahead of her time on plant-based eating in the ‘80s and ’90s. It is much easier to follow a plant-forward lifestyle today than when she wrote her first cookbooks.
10 tips for being a smarter farmers market shopper

By Kara Elder
May 13, 2026 5:50 am - Peak farmers market season is just around the corner. Are you ready for the annual fresh produce bonanza? Whether it’s your first trip or your hundredth, a refresher on navigating a farmers market is in order to help you make the most of your visit — and get the most bang for your buck.
The versatility of tofu: Rich dessert or savory main, this protein powerhouse can do it all

By Biz Velatini
May 13, 2026 5:45 am - Tofu has come a long way from being seen as just a substitute ingredient. These three recipes — a creamy silken tofu chocolate pudding, a comforting tofu masala, and a crispy salt and pepper tofu stir fry — highlight just how adaptable it can be.
For a fresh take on Mom’s potato salad, add herbs

By Don Mauer
May 13, 2026 5:15 am - Mom’s potato salad was a straightforward recipe: cooked red-skin potatoes, diced celery and onion, mayonnaise, yellow mustard, salt and pepper. Easy. Over the years, I've learned a lot about making potato salad, and even though I might be following the ingredient list for my mom’s salad, my version is not the same.

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