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Crispy, sticky, and saucy: Plant-based comforts for fall

By Biz Velatini
Oct 08, 2025 6:01 am - Fall is the season for cozy comfort food, but that doesn’t mean it has to be heavy. These three recipes highlight how plant-based ingredients can bring bold flavor and satisfying textures to the table.
33 years and counting: How Don Mauer’s cooking has changed over the years

By Don Mauer
Oct 08, 2025 5:57 am - Today, this column celebrates its 33rd anniversary. And, wow, how things have changed. Fat is no longer the total devil it once was; sugars and highly processed foods now play that nasty role, meaning my cooking has evolved quite a bit over the years.
The Dubai chocolate craze is now about much more than bars

By KATIE WORKMAN
Oct 08, 2025 5:14 am - The sweet flavors and thick texture that have made Dubai chocolate bars a hit are morphing into other kinds of confections too.
Meet the first American to win ‘Best Cheesemonger in the World’

By María Luisa Paúl
Oct 07, 2025 6:09 am - Emilia D’Albero trained like an athlete: long hours, exacting drills, heavy lifting. She sculpted and sliced until her hands ached, then bought a second fridge to keep up with the demands of her routine. Her sport? Cheese.
Calling all pickle lovers: This chicken salad is for you

By Aaron Hutcherson
Oct 07, 2025 5:39 am - This chicken salad is packed with zip and crunch thanks to dill pickles and fresh cucumbers. Chopped fresh dill adds grassy notes and amplifies the flavor of the pickles.
Orange chicken piccata with shallots is a one-pan feast for the senses

By Ellie Krieger
Oct 07, 2025 5:11 am - Orange juice and zest replace the usual lemon to infuse this chicken piccata with a fragrant, floral essence. A velvety caper-butter sauce and savory sautéed shallots make this weeknight-friendly meal feel like a special occasion.
Don’t toss your broccoli and cauliflower scraps; make this cheesy soup

By Emily Horton
Oct 07, 2025 5:06 am - This cheesy pureed soup is a fantastic way to use up stems and cores of cruciferous vegetables such as cauliflower or broccoli. Be sure to use stems and cores that are tender enough to eat raw, as the very bottoms of some of the stems may be too fibrous.
Each ingredient matters in this simple Red Lentil Soup

By M. Eileen Brown
Oct 01, 2025 5:55 am - For the most part, soup gives us freedom. We measure only when we must, cook by taste, and love to experiment. But not this time. For this simple Red Lentil Soup, the flavors depend on following the recipe.
Instant ramen is a pantry superhero that can turbocharge your cooking

By Aaron Hutcherson
Oct 01, 2025 5:50 am - This upgrade to instant ramen is inspired by Mexican stewed beans and requires only a handful of ingredients. It’s “an excellent canvas for a wide range of garnishes, allowing you to take it in numerous directions based on whatever you have on hand,” writes Peter J. Kim in his “Instant Ramen Kitchen” cookbook.
Chardonnay for autumn’s colors and flavors

By Mary Ross
Oct 01, 2025 5:35 am - As leaves morph to yellow, oranges and eventually brown, our markets provide apples to bake with pork chops, pumpkin to stuff in ravioli and mushrooms to be sautéed for risotto or grilled steak. There’s a shade of Chardonnay for each of these dishes, especially because they incorporate butter.

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