New Year Refrigerator Essentials: What to Stock for Fresh Meals
Here’s a simple truth I’m keeping close as we move into the new year after a long, indulgent holiday stretch: you can’t cook what you don’t…
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Here’s a simple truth I’m keeping close as we move into the new year after a long, indulgent holiday stretch: you can’t cook what you don’t…
Chayote (pronounced “chai-oh-tay”) is a green squash originally from Mexico. Although botanically a fruit, it is used as a vegetable in cooking. Chayote has been cultivated…
Puff pastry often brings dessert to mind, but it’s remarkably versatile for savory dishes too. You see it on chicken pot pies or wrapped around meat,…
What is the difference between string beans and haricots verts? In short: not much. “Haricots verts” is simply French for “green beans.” They belong to the…
Identifying essential Asian ingredients can feel intimidating because “Asian cuisine” covers many countries and regional styles. If you’re beginning to cook Asian food at home, start…
Leeks, along with shallots, are among my favorite members of the onion family. Milder than regular onions—especially once cooked—these cylindrical white-and-green alliums are wonderfully versatile. Once…
Honeycomb is literally where bees live and store their honey. When beekeepers harvest honey, they sometimes collect sections of honeycomb to sell as an edible delicacy.…
This simple cubing technique works for both raw and cooked chicken breasts. Raw chicken is softer and can be harder to cut into even pieces, so…
Pomegranates are unmistakable — visually striking and full of distinctive flavor. Used in both sweet and savory dishes, they feature prominently in Israeli, Middle Eastern, Mediterranean,…
Whether chosen or required, a gluten-free diet doesn’t mean you have to forgo dessert. Finding delicious gluten-free sweets can be challenging, but desserts should be for…
From the recipe box