It was company fare, made with frozen spinach, Parmesan and cooked Uncle Ben’s. A from-scratch version still captures its charms.
September 16, 2016, Friday
Made with fresh cod, bread crumbs and green herbs, these fish cakes are lighter than the typical.
September 9, 2016, Friday
Baharat, a fragrant spice mix, adds warmth and depth to lamb.
September 2, 2016, Friday
The markets are still teeming with glorious summer vegetables. But the changing weather demands something a little different.
August 26, 2016, Friday
The challenge of cooking when temperatures spike is to devise menus that rely less on the oven and stovetop.
August 19, 2016, Friday
A salad is only as good as its raw ingredients. Here’s what to look for at the market.
August 12, 2016, Friday
Anchovies, yes anchovies, are a perfect pairing, providing a meaty, savory umami to tomatoes in a tart, on pasta or on the grill.
August 5, 2016, Friday
Control the flame, and don’t shun the skin.
July 29, 2016, Friday