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All that eggplant ...
For decades my Saturday plans have revolved around attending a local farmers market. From heirloom tomatoes to farm-fresh eggs and perfect peaches, the overflowing stands make my heart beat faster. I...
View ArticlePractice makes perfect eggs
Every holiday features deviled eggs at my in-laws. They're especially pretty and festive at Easter. The creamy, rich treats even have their own special dishes — pretty porcelain plates with gold rims...
View ArticleLunchtime indulgence
We happily spent endless Saturdays on the sidelines at soccer fields, football fields and in the waiting rooms at indoor tennis facilities and piano studios. Now, the kids live at college. Saturdays...
View ArticleBack in the kitchen
A generation or so ago, women were clamoring to get out of their home kitchens. Now, men are working to get in. And not just any guys, mind you, but some of the top male chefs, restaurateurs and TV...
View ArticleRaise a fork to the queen
Queen Elizabeth II marks 60 years on her throne on Feb. 6. Loyal subjects around the world will be raising a glass to toast Britain's second-longest reigning monarch as she and the royal family kick...
View ArticleLighten the grill
This is the best time of the year. Sure, I look forward to planting flowers, summer holiday parades and lazy days at the beach. What I'm really thinking about, though, is an entire summer ahead for...
View ArticleGet juiced!
It's easy to forget that food is about more than taste. We have four other senses, each of which can play a role in how we perceive what we eat. Today, we'll focus on texture, in particular how...
View ArticleChicken with pesto, tomatoes
I don't know whether this is a tale about the glories of pesto or one of faulty memory. With summery basil pesto on my mind, and the desire to do something other than dressing pasta, I recalled a...
View ArticleHow to pair wine
This recipe allows you to ratchet up its heat quotient as you wish. A bit of harissa and there'll be a nice tingle. But you can add the pepper sauce till your palate cries uncle. If wine is at the...
View ArticleMatch made in Southern heaven
Decades ago, our family spent vacations camping in Arkansas. We'd eat out twice: Once for fried catfish and hush puppies and the other time for a pancake breakfast. Reading the menus in the Mountain...
View ArticleEvery tot loves a dip
Whether you make them from-scratch or rely on tried-and-true Tator Tot originals, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise?...
View ArticleFinding sandwich bliss
Saltie is a sandwich shop, about as big as a saltbox, in Williamsburg, Brooklyn. I ate there in April 2011 and still think about the sandwiches my companions and I sampled and shared. We tried the...
View ArticleSuper snacks
The big question for some of us on Super Bowl Sunday isn't who will win or which pricey TV commercial scores big with viewers. We want to know what there is to eat — and there better not be any...
View ArticleSydney Kentridge - Law and oyster
To call Sydney Kentridge the outstanding barrister of his generation is not a huge claim, since few are still working at 90 years old. Sir Sydney, who started his career as a lawyer in South Africa in...
View ArticleJoin the club
Good weather's begging you to lunch outdoors and ditch desktop dining. Great! So grab a sandwich and plop down on a sun-drenched bench or patch of grass. But before you and your sandwich get outdoors,...
View ArticleA German potato salad, made with mayo?
Q: I want to know if there's any way I can get a recipe for German potato salad made with mayonnaise. —Jenny Muszynski, Valparaiso, Ind. A: I've never, ever heard of a German potato salad made with...
View ArticleUsing Easter's leftover eggs
Easter means eggs, lots of eggs. But what to do when Easter is over? Here are five dishes in which you can use hard-cooked Easter eggs that you've safely refrigerated when not on short-term display: 1....
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