CHARLOTTE, N.C. — Do we have to butter you up for this news? Paula Deen is back, y’all.
Kids' lunches can be a great outlet for creativity.
Those darn zucchini. There’s an army of them occupying your garden right now, and each one is as big as a blimp.
And the clincher: a peach and arugula salad.
Cold soups are just the ticket in summer.
Healthy packed lunches are on the horizon this school year.
BLT gets a boost with crunchy tilapia.
This cherry pie will leave you feeling satisfied, but not so guilty.
Pastry chef Dominique Ansel, inventor of the croissant-meets-doughnut confection he christened the Cronut, is coming out with a cookbook in a few months.
When it comes to ice cream, I generally feel it’s hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know — how retro!
As the weather gets warmer, I cook lighter. And in my husband’s taxonomy of food, crab cakes are relatively light. So I thought I’d employ a couple of seasonal stars — peas and radishes — to put a spring spin on them.
It’s barbecue season, and chicken is the ideal candidate to get you grilling.
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” But however it is spelled, it makes me happy.
Spring feasts typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan into groaning board even before the main course is served.
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs.
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffléd omelet.
I’ve always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I’m partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melt…
When it’s cold outside, I love making soup for supper. Everything goes into a single pot, starting with an aromatic broth and a substantial array of vegetables, then a little bit of protein, and finally a crispy garnish. And when dinner’s over, there’s only that one pot to wash!
Is there a chip dip in the world that isn’t wonderful? No matter what the flavor, at heart most are tubs of sour cream or melted cheese. Few foods are more satisfying.