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You asked: Are superfine and granulated sugars interchangeable?

By Becky Krystal
Mar 14, 2024 6:00 am - A reader asks: A cookie recipe specified superfine sugar. Now I have a lot left over. What are the differences between granulated sugar and superfine sugar? Are they interchangeable in recipes?
Frozen rice is the quick and healthy MVP in these turkey-kale bowls

By Ellie Krieger
Mar 14, 2024 6:00 am - This turkey and kale grain bowl relies on frozen rice for weeknight-friendly appeal and gets a big punch of flavor from toasted garlic “chips.”
Conquer gnarly celery root with roasting and a rich, classic sauce

By Joe Yonan
Mar 13, 2024 6:00 am - Some vegetables seem to call out to me from their produce-aisle bins: “You know me and you love me.” Then there’s celery root, a.k.a. celeriac.
This ‘very’ Chinese cookbook from a father-son duo is a keeper

By Joe Yonan
Mar 13, 2024 6:00 am - “A Very Chinese Cookbook” does not look like most of the output from the publishing arm of America’s Test Kitchen. For one thing, there’s that cheeky title — and even cheekier subtitle.
Lean and lovin’ it: A splurge-worthy dish of old-fashioned chicken and rice

By Don Mauer
Mar 13, 2024 6:00 am - A few decades ago, chicken and rice casserole was a family dinner staple. The main reason was that chicken and rice were inexpensive, making this a cost-conscious meal. Here is an update on the store-bought ingredients of the original.
PastaBar makes fresh pasta in McHenry from organic, locally sourced ingredients

By Janelle Walker
Mar 12, 2024 12:17 pm - The idea that food is about family and community was part of the reason a Woodstock couple decided to buy PastaBar Woodstock from a family member who started the business in 2021 and make it their own.
Chefs see a more confident, local Irish cuisine going well beyond meat and potatoes

By Albert Stumm
Mar 12, 2024 11:38 am - Even in Ireland many people have thought of their cuisine as basically stews, meat pies and potatoes. But contemporary chefs and a renewed focus on local producers have changed minds.
Crispy fried pasta pairs a savory crunch with chickpeas

By CHRISTOPHER KIMBALL
Mar 12, 2024 6:00 am - Italians know that the texture of pasta matters. Thus the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that's not where the lesson stops. Christopher Kimball's Milk Street discovered a dish in Lecce, in southern Italy, that mixes pasta textures.
‘More flavors to come’: Elburn’s Obscurity Mead Hall and Cidery expands with new line of ciders

By David Petesch
Mar 10, 2024 5:15 am - With some new additions to their team, a new line of ciders on their shelves and a plan for expansion, owners of Obscurity Mead Hall and Cidery feel poised to take the cider market by storm in 2024.
A meatless meal to enjoy during Lent

Metro Creative Content
Mar 07, 2024 6:00 am - This recipe for Herby Rice and Black Bean Salsa Burrito Bowl from Niki Webster's "Rainbow Bowls" is full of protein-rich beans, flavorful herbed rice and satisfying avocado.

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