Recipes

Recipes
May 27

Sunday Supper: Warm Mushroom Barley Salad

Warm Mushroom Barley Salad Serves 4. Note: From “Market Math,” by the ­editors of Food & Wine magazine. • 1 c. barley • 1/4 c.…
Recipes
May 24

Spring Vegetable Saute

Spring Vegetable Sauté Serves 4 Note: The season for fiddlehead ferns is brief. Find them at farmers markets and food co-ops, and occasionally at supermarkets.…
Recipes
May 24

Pork Rib Chops With Sassy Barbecue Sauce, and other dishes for the grill

"These are the best pork chops I've had in my life," said the diner who sampled these after a taste test.
Recipes
May 24

Grilled Beet Salad With Mint

Grilled Beet Salad With Mint Serves 4. Note: Precooking the beets means that you are just getting some marks and char on them, so it’s…
Taste
May 20

Sunday Supper: Pasta With Cherry Tomatoes and Ricotta

Pasta With Cherry Tomatoes and Ricotta Serves 2. Note: Your cast iron pan gets double duty with this one-pot dish that cooks the pasta in…
Eat & Drink
May 17

Recipes with rum: Equinox and Jungle Bird

Equinox Serves 1. Note: To make the honey syrup, combine equal parts sugar and honey. To make a simple syrup, heat equal parts water and…
Recipes
May 17

Baked Fresh Cheese With Lemon and Herbs

This recipe works beautifully with ricotta, fresh chèvre or a mixture of both.
Recipes
May 17

Peanut Sauce, Spicy Mango Barbecue Sauce, Red Wine Sauce

Best Peanut Sauce Makes 1 cup. Note: This sauce is delicious with sushi-style summer rolls. You can use it for chicken or pork satay, as…
Recipes
May 17

Grilled Shrimp, Fennel and Orange Salad

Grilled Shrimp, Fennel and Orange Salad Serves 4. Note: You can use a grill grate to grill the shrimp, or skewer them to avoid slipping…
Recipes
May 10

Marble Rye Bread

Marble Rye Makes 2 loaves. Note: We used Hodgson Mill Rye Flour, but any brand of labeled rye, light rye or medium rye will work.…
Recipes
May 10

Persian Spiced Scrambled Eggs

Persian Spiced Scrambled Eggs Serves 4. Note: This makes a lively brunch, satisfying lunch and simple supper. Change the spices and herbs to suit your…
Taste
May 10

Rigatoni With Broccoli and Sausage

From "Six Seasons, A New Way With Vegetables," by Joshua McFadden, with Martha Holmberg.
Recipes
May 3

Variations on the mint julep

Japanese “Julep” Serves 1. Note: Shiso leaves are available at Asian grocery store. It is called tía tiô in Vietnamese stores. Mint can be substituted.…
Recipes
May 3

Green Curry Tofu With Black Rice

The key is a Thai curry paste that adds convenience — and good flavor — to this dish.
Taste
May 3

Egyptian Koshary

Koshary Serves 2 to 3, but easily increased as needed. Note: This is a classic Egyptian dish of lentils, rice and pasta, which is a…
Recipes
April 26

Recipe: Chocolate Semifreddo

An Italian frozen treat, semifreddo is similar to ice cream while showcasing more of a velvety, frozen mousse texture.
Recipes
April 26

Recipe: Chicken, Bacon and Avocado Sandwich With Spicy Roasted Tomato Mayo

Chicken, Bacon, Avocado Sandwich With Spicy Roasted Tomato Mayo Serves 4. Note: You will have more roasted tomatoes than you’ll need for this recipe, but…
Recipes
April 26

Recipe: Asparagus Quiche

Asparagus Quiche With Whole-Wheat Pie Crust Serves 6 to 8. Note: The trick with pie pastry is to add just enough water to have the…
Recipes
April 26

Recipes: DIY pickles

Spicy Pickled Vegetables Makes 3 to 4 pints (6 to 8 cups). Note: Plan ahead as the vegetables need to be in a brine for…
Recipes
April 26

Shiitake Salad With Arugula

Shiitake Salad With Arugula Serves 4. Note: From Mario Batali. • 1/2 lb. fresh shiitake mushrooms • 2 bunches arugula, washed and spun dry (about…

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