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Spicy Lentil Soup is warm, bright and comforting all at once

By M. Eileen Brown
Apr 01, 2026 6:08 am - This recipe for Spicy Lentil Soup seems to bridge both winter and spring. With lentils and rice at its base, it’s filling and comforting enough for a cold day. But then comes the bright green puree stirred in at the end — a hit of freshness that feels unmistakably like spring.
Cake baking fail? There’s a good chance one of these things went wrong.

By Becky Krystal
Apr 01, 2026 5:50 am - A botched cake is just as powerfully disappointing as a successful one is thrilling. There’s no such thing as a bad cake baker. Bad recipes? Yes. Bad habits? Surely. But no one is destined for permanent cake failure. Here are some potential issues to troubleshoot, as well as a few bonus tips to solve other common cake problems.
Three lively, chillable wines to welcome spring

By Mary Ross
Apr 01, 2026 5:07 am - With spring on the calendar and occasionally in the air, here are three lively, chillable and delicious wines to celebrate the season.
Takeout-focused Buffalo Wild Wings GO to open in Lake Zurich

By Mick Zawislak
Mar 31, 2026 2:57 pm - Buffalo Wild Wings GO will be opening in Lake Zurich Thursday with a promotion promising free wings for a year for the first 50 guests in line 18 and older. All other guests who visit on opening day will receive a voucher for $5 off any order of $25 or more redeemable through June 30.
2 little twists that make roasted carrots pop on an Easter table

By KATIE WORKMAN
Mar 31, 2026 10:13 am - Roasted carrots are delightful served hot, warm or at room temperature. To make them extra special, top multi-colored varieties with a dollop of Spinach Parsley Pesto. These would be the perfect side dish for an Easter feast, Mother’s Day lunch or any gathering.
Matzo brei is Passover comfort food fried up in a pan

By KATIE WORKMAN
Mar 31, 2026 6:03 am - The traditional Passover food matzo brei (rhymes with fry) is essentially matzo fried with eggs, or scrambled eggs with matzo, depending on how you look at it. The holiday requires observant Jews to stay away from any leavened breads, so matzo, which is unleavened, becomes a staple.
Spice up your grilled leg of lamb with a baharat marinade

By JESSICA BATTILANA
Mar 31, 2026 5:57 am - The Turkish blend baharat contains many of the spices Americans think of as “holiday baking spices,” including cinnamon, nutmeg, allspice and cloves, as well as dried mint. You can find premade versions, but it’s simple to make your own, as in this Grilled Leg of Lamb by Jessica Battilana.
Instant Pot Jewish brisket adds sweet and savory flavor to Passover, or any holiday

By JEFFREY EISNER
Mar 31, 2026 5:29 am - In Jewish families, brisket is a tradition in and of itself. We’re talking tender, fall-apart brisket in an incredibly simple sweet and savory sauce. But food knows no religion. Some of my non-Jewish friends now include this Jewish Brisket on their Christmas and Easter tables.
What’s the best way to sear meat without so much splattering?

By Becky Krystal
Mar 31, 2026 5:23 am - Q. I’ve asked my husband to use a mesh splatter guard, or to sauté meat at a lower temperature, but he is set in his ways. (And I love him dearly, so will not ding him for this.) Do you have any advice for how to sear, blacken or char meat without creating so much splatter?
Greek avgolemono holds the key to creamy, dairy-free soups

By Ellie Krieger
Mar 31, 2026 5:00 am - This riff on a lovely lemony Greek avgolemono soup is a meal in itself, hearty with chickpeas, orzo and vegetables in a dill-seasoned broth. It’s lightly creamy thanks to the classic technique of beating together eggs and lemon juice, which are then tempered with some of the warm broth and stirred into the pot to thicken the liquid and add citrusy brightness.

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