advertisement

Log Out

Food

You asked: I don’t like touching meat. How can I cook with it?

By Becky Krystal
Oct 09, 2024 6:00 am - I want to learn to cook meat, but I don’t like touching it, and I always overcook it because I’m worried about getting sick. Where do I even begin with this?
It’s chili season: Savor these three recipes of comfort for cooler days

By Biz Velatini
Oct 09, 2024 6:00 am - Biz Velatini shares three chili recipes that fit the bill for cozy comfort this fall.
A fragrant chickpea tagine captures the essence of a Moroccan classic

By Joe Yonan
Oct 08, 2024 10:28 am - Chickpeas get the tagine treatment with a Moroccan-style combination of warming, aromatic and briny flavors from ginger, saffron, cinnamon, preserved lemons, olives and more.
Dried beans worth the effort: Try your hand at this cranberry bean and farro soup for starters

By M. Eileen Brown
Oct 03, 2024 4:24 pm - M. Eileen Brown takes us through the sometimes daunting task of soaking and cooking dried beans. Beans can be unpredictable, but they are worth the effort.
Discover there is ‘More than Malbec’ from Argentina

By Mary Ross
Oct 02, 2024 10:14 am - Mary Ross tracks the superstardom of Argentine Malbecs. Now that sales are slipping, what’s on tap for the other wines from Argentina?
There’s no butter in apple butter, but it spreads deliciously

By KATIE WORKMAN
Oct 02, 2024 6:00 am - For many of us, fall cooking has to include apples. AP food writer Katie Workman suggests apple butter for that hit of autumn flavor.
Embrace the smoke, and other tips for grilling vegetables

By ALBERT STUMM
Oct 02, 2024 6:00 am - Barbecue guru Steven Raichlen is best known for grilled meat. But his book “How to Grill Vegetables” has also become a go-to guide. He recommends first considering the structure of the vegetable and then selecting the appropriate grilling method.
Nutty Parmesan, briny capers and pickled peppers turn cauliflower steaks into a satisfying main

By CHRISTOPHER KIMBALL
Oct 01, 2024 8:45 am - Cauliflower can be bland and boring if not treated correctly. But browning the vegetable in the oven coaxes out deep, almost meaty flavors that transform it into a satisfying vegetarian main.
Baked apples with nuts and honey are a simple pleasure worth savoring

By Ellie Krieger
Oct 01, 2024 8:42 am - In this healthful dessert, baked apples are stuffed with a walnut and sesame seed mixture and drizzled with a tahini-honey sauce.
Pomegranate seeds add flair and tradition to a Rosh Hashanah salad

By KATIE WORKMAN
Sep 30, 2024 6:00 am - There are many foods associated with the Jewish New Year, Rosh Hashanah. One of the most beautiful, mythical and symbolic is the pomegranate. Here’s a salad to let the seeds shine.

Showing 501-510 of 18,831 previous next