Dishes spring to life
Grilled Boneless Leg of Lamb with an Herb-Mustard Marinade, simple Spring Green Salad (Arugula, rucola and Mustard Flowers with Currants and Almond Citronette), roasted Asparagus (garnished with flowering thyme and spring violets), braised Baby Spring Vegetables (garnished with fennel fronds), from Kay Baumhefner's “Come Home to Cooking” class.
Elevate dishes with caramelized onions
Sometimes a fresh idea for a story takes off where the previous story ends. Most recently, my Ode to Croutons brought me back in touch with one of my favorite ingredients: caramelized onions. It was during the making of French Onion Soup — with its crunchy-cheesy crouton floating atop a wine-laced beefy broth teeming with caramelized onions — that I recalled why I loved this extraordinary ...
The slaws of nature: A seasonal approach
Coleslaw, as we know it, is an odd, slightly deviant dish. Historically, it is based on cabbage, and the name is said to originate with the Dutch koolsa, or "cabbage salad." First adopted by A…
Ignore the elaborate back story and just enjoy the cheap, friendly Mexican food here
Fonda Lola might not exactly be serving traditional Aztec recipes, but it is a fun place to get some cheap, delicious dishes
Fare Exchange: Biltmore Inn meal leads to query for short ribs
Good morning, esteemed readers. Today we have a question that leads, as do most queries, to more questions. It all begins with the subject of short ribs.
The chef’s story: Merrick Carreiro of Little House Cafe
Chef Merrick Carreiro finds time to cook at home with her son Nolan, age 8. Martha’s Vineyard has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these culinary wonders and share their stories each week.
Cook some farmer’s market fresh recipes over spring break
There is no one-stop shop when it comes to purchasing food. Vons, Ralphs and Albertsons are great places to buy bulk-cases of soft drinks and family size bags of potato chips, but fresh produce? Fuhgettaboutit!
Healthbeat: Going leafy green
Food trends come and go, but when they are healthy options that taste good, they last. Dark leafy greens are increasingly seen on restaurant menus. They are being used by both professional and home cooks because of their color, texture, and flavor...
T Magazine: Letter from France | A Vegetarian and Gluten-Free Guide to Paris
The city’s infamously meat- and bread-centric culture is changing — slightly, anyway — thanks to a few new health-conscious culinary destinations.
Edward Forster whips up maple beef tartare during a recent visit to Craving Restaurant on Hertel Avenue. (Robert ...
When Andrew Galarneau, food editor with The Buffalo News, wrote a column in early January about culinary events to whet WNY appetites this year, he ended it by writing, “Lots of diners want to see chef-in-waiting Edward Forster open a place where he can sell food on the regular.”
What others are thinking about arugula:
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