SARA MOULTON: Here’s a tasty — and handy — way to smuggle vegetables onto the picnic menu: fresh summer rolls. This Chinese dish involves filling Read More
Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. There are so many ways to change it up and give it a different twist.
Anytime you cook light-colored food with high heat, inattention is a recipe for disaster. Here’s how to avoid that from happening.
SARA MOULTON: It doesn’t take a ton of cheese to flavor — and glue together — the fillings of a quesadilla. as long as you use full-fat cheese. I tried using 4 ounces of reduced-fat cheese, but I found the flavor to be so weak that my tasters didn’t know there was any cheese in the recipe. A second attempt using 2 ounces of full-fat sharp Cheddar was an immediate hit.
Until now, the only way to find out what people in the United States eat and how many calories they consume has been government data, which can lag behind the rapidly expanding and changing food marketplace. Researchers from the University of North Carolina at Chapel Hill are trying to change that by creating a gargantuan map of what foods Americans are buying and eating.
Americans are eating a lot more smoked seafood than they used to, which has resulted in a larger trend of infusing everything from salts and cocktails to fruit and teas with a kiss of smoky flavor.
SARA MOULTON: I set myself the task of coming up with a recipe for a leaner version of barbecue chicken that somehow still boasted the most lovable aspects of the classic version — a mouth-watering sauce and an element of crunch.
Quiche is a simple dish that is both versatile and forgiving. Not even the least skilled home cook has an excuse for skipping it. Especially come Mother’s Day. Quiche is perfect for breakfast in bed. It’s easy enough for the kids to help with. It even can be prepped the night before.
It doesn’t matter how skilled — or not — your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother’s Day project they can help with.
FOOD DETECTIVE: Taste is obviously important, but focusing on flavors, we easily neglect other food-related sensations.
SWAP SHOP: Company-perfect or family-fabulous, Tres Leches Cake — for B.W. of Chicago — and Brown Sugar Refrigerator Cookies — for P.G. of Crystal Springs – are two of the sweet treats included in the new Betty Crocker Cookbook Newlywed Edition (Wiley. $29.88).
Bust out those faded cookbooks and get in the game: modern versions of retro dishes are popping up all over town. Whether you appreciate the dose of nostalgia or simply revel time-honored eats, a payoff awaits.
Chicago chef Paul Kahan shares the prize of outstanding chef with David Chang of New York. The Aviary wins top national honors for its bar program, and Girl & the Goat’s Stephanie Izard takes the top regional award.
SARA MOULTON: Certain ingredients — including clams, mussels, rack of lamb, skirt steak and dark chocolate — make meals delicious with very little effort on your part. Really, you’d have to be an idiot to screw them up. Clams and mussels are especially generous, delivering a one-two punch of taste thrills: the succulent bivalves themselves and the deeply flavorful juices that stream out of them when they’re cooked.
I don’t know when or why Coconut Pie became my Birthday Pie. I remember that my mother made complicated pink and white checkerboard birthday cakes, multi-layer showstoppers, some with jelly beans on top if my birthday coincided with Easter, as it often did. Maybe it …
Tessa: Wow, thanks. [That cake] looks delicious. Lisa: Oh, it’s not. My mom stopped keeping sugar in the house. I had to use cumin. — Lisa’s (Allie Grant) admission on “Suburgatory.” …