Fast Easy Recipes

Give leftovers hearty new taste — use them as ingredients in soup
Mario Batali talks about a traditional Tuscan bread-based soup called ribollita and offers a recipe for a hearty white bean soup.

Fanfare growing for Valley's farm-fresh beets
There's renewed interest in the earthy-tasting beet. These round, smooth bulbs are in demand, with everyone from white-table-cloth restaurants to fast-casual burger joints going beet crazy.

World Chefs: Damidot eases into New Orleans food scene
NEW YORK (Reuters) - Frenchman Eric Damidot has had no trouble adapting to his new home in New Orleans, easily connecting his classical French training with the gumbo, muffaletta and other famous foods from the Crescent City. After spending nine years in Las Vegas, the 41-year-old is the head chef at the Hyatt Regency New Orleans, which reopened last October after a $275 million renovation in ...

A simple technique for transforming cauliflower
Roasting has the power to transform just about any food, but this effortless cooking technique is most dramatic when applied to winter vegetables.

Craving comfort
We're in that in-between season time of year -- Christmas is now a fond memory, Valentine's Day is on the horizon and before you know it, Easter will be here. So will spring. While we wait, let's enjoy the moment with comfort dishes that will keep us company.

Craving comfort foods
We're in that in-between season time of year -- Christmas is now a fond memory, Valentine's Day is on the horizon and before you know it, Easter will be here. So will spring. While we wait, let's enjoy the moment with comfort dishes that will keep us company.

Batali | Come in from the cold for a comforting, versatile soup
The ribollita at Mario's Greenwich Village flagship restaurant, Babbo Ristorante e Enoteca. Everyone's recipe for ribollita is different. (Courtesy Josh Laurano/MCT)

Home fermentation: Add a little culture to your cooking
Fermentation is one of mankind's most ancient forms of preservation. In our contemporary lives, however, we leave much of the work to professionals.

Recipes: Chef Damidot's Classic Muffaletta with Olive Salad
Frenchman Eric Damidot has had no trouble adapting to his new home in New Orleans, easily connecting his classical French training with the gumbo, muffaletta and other famous foods from the Crescent City.

Jeff Scott shoots for a 'new vision of the thing' with Notes from a Kitchen
Flip through the weighty two-volume Notes from a Kitchen and you'll feel a bit confused. What is this thing? Cloth-bound and covered in scrawled handwriting, the book looks like a coffee table tour diary of a rock star. The subtitle doesn't do much to clear things up: "a journey inside culinary obsession." Turn a few pages and you see a bourbon glass set atop a bunch of notebooks, perfectly ...