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Savory-sweet soy basting sauce transforms ground chicken into izakaya-style meatballs

By CHRISTOPHER KIMBALL
Oct 09, 2024 6:00 am - Japanese chicken meatballs, called tsukune, are a standard offering in pub-like izakayas and restaurants specializing in yakitori. Here’s how to make them at home.
Need to eat an entire cucumber? Add noodles and spicy peanut sauce

By Aaron Hutcherson
Oct 09, 2024 6:00 am - This spicy peanut noodle recipe with chicken is inspired by the cucumber salads that have been taking over social media.
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.

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