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Stir well, slap lightly. Tips for making a mint julep worthy of the Kentucky Derby.

By LOUISE DIXON
Apr 29, 2026 9:13 am - Horses are poised, bets are on, hats are at the ready and the bourbon is standing by, ready to be poured into thousands of mint julep cocktails. It must be Kentucky Derby weekend.
The best ways to cook with spring produce, including asparagus, peas and herbs

By Becky Krystal
Apr 29, 2026 5:55 am - If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. Here’s a guide to how to cook with some of these star ingredients.
Stop using salad dressing: Toss with lemon juice and olive oil, and call it a day

By Becky Krystal
Apr 29, 2026 5:43 am - On a busy weeknight when just getting the main course on the table feels challenging enough, are you going to go to the trouble of whisking up a carefully curated salad dressing? Probably not. So in the interest of time and adding more greens into our diets, here’s permission to simply toss a salad with lemon juice and olive oil, and call it a day.
Peanut butter and honey add grown-up flair to nostalgic crispy rice treats

By Ellie Krieger
Apr 29, 2026 5:40 am - These crispy rice treats are held together with peanut butter and honey rather than marshmallow to form cups that hold a pile of fresh raspberries. They are a fun and better-for-you take on the popular dessert.
The humble cabbage is trending — and for good reason

By Beth Krietsch
Apr 29, 2026 5:10 am - Whether green, red or purple, Napa, Savoy or bok choy, nutrition experts say you can’t really go wrong with any type of cabbage. Curious what makes the vegetable such a win, nutritionally? Here’s what to know.
Mexican, Italian flavors meld in Chicken Thighs with Roasted Tomatillos

By MARCELA VALLADOLID
Apr 28, 2026 5:54 am - My kids love this dish from my cookbook ”Familia” because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat. The flavor comes from the smoky and tangy dressing, which you don’t have to make in a molcajete, but if you have one please use it.
See how mezcal is made in Mexico

By CLAUDIA ROSEL
Apr 28, 2026 5:03 am - Mexico’s agave spirit mezcal is still produced much as it has been for generations. The work is slow and physical, guided by knowledge passed down within Indigenous families.
What’s the best bottled Italian dressing? 12 top brands ranked

By Emily Heil
Apr 24, 2026 9:25 am - When it comes to Italian dressing, grocery store aisles are filled with a dizzying array of options. But which bottles are dressed to impress, and which ones should simply be tossed? Here’s how they shook out in a blind taste test.
King Arthur gluten-free yellow cake mix a lucky find

By Don Mauer
Apr 24, 2026 9:25 am - Recent journeys testing boxed baking mixes landed me on another new-to-me product: King Arthur Flour’s Gluten Free Classic Yellow Cake Mix. How was it? Excellent, with a definite, authentic vanilla flavor, and it nearly melted in my mouth.
How one pantry ingredient can transform a soup into a filling meal

By Megan Zhang
Apr 24, 2026 9:25 am - Made with savory-sweet tomatoes and fluffy eggs, this substantial, brothy soup shares the same key ingredients as a classic Chinese stir-fry. With just a little flour and water, it’s a reliable way of turning whatever bits and bobs you have on hand into a satisfying meal.

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