Finding 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 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 ArticleThe sweet taste of spring
Spring has sprung, along with one of the sweetest treats of the season - fresh sweet corn. Over the last few years, fresh sweet corn has become a spring vegetable that’s just as highly anticipated by...
View ArticleGrilled eggplant slices
With this no-fail recipe there will be plenty of time to relax and chill out this holiday weekend, and show off those keen grilling skills. Grilled eggplant slices Prep: 10 minutes Cook: 10 minutes...
View ArticleFor papa, everything tastes better with a Mexican spin
My dad instilled in me a lot of important qualities, the kind any father would hope to pass along to his growing child — determination, an unceasing pursuit of knowledge, a strong work ethic. Not least...
View ArticleUnique veggies rarely seen outside farmers markets
The farmers market is a bazaar of plenty, and chief among its pleasures are vegetables rarely seen in supermarkets. There, mizuna snuggles next to the kale; kohlrabi nestles next to the bok choi;...
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Using 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....
View ArticleSimplicity in the shell
Brush aside the beads and booze, the crowds and the krewes, and what is Mardi Gras in New Orleans all about? The food, baby, the food. And it's the Crescent City's festive array of oyster dishes that...
View ArticleSlather on flavor while protecting delicate fish
Reach for the mustard and mayonnaise when broiling or baking fish. These two basic condiments provide a subtle flavor boost while protecting delicate fish from toughening or drying out. Simply spoon...
View ArticleBurger toppers with style
With high-profile chefs headlining burger eateries (Hubert Keller in Las Vegas, St. Louis and San Francisco, plus Spike Mendelsohn in D.C., to name two) and new burger cookbooks on the market, it's...
View ArticleFast food: Pot roast lives again
Fast dinners Lucky you. That long-simmered pot roast from Sunday was not obliterated by the family; there are still some succulent leftovers in the fridge. Turn them into a second, filling meal with...
View ArticleExtraordinary uses for ordinary items
Some ordinary, unassuming household objects have super powers. And most of these items cost less than a couple of bucks. So the next time you stain a shirt, smell something funky or think about tossing...
View Article`Where sacred cows get grilled'
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 ArticleGrilled eggplant slices
With this no-fail recipe there will be plenty of time to relax and chill out this holiday weekend, and show off those keen grilling skills. Grilled eggplant slices Prep: 10 minutes Cook: 10 minutes...
View ArticleUnique veggies rarely seen outside farmers markets
The farmers market is a bazaar of plenty, and chief among its pleasures are vegetables rarely seen in supermarkets. There, mizuna snuggles next to the kale; kohlrabi nestles next to the bok choi;...
View ArticleFor papa, everything tastes better with a Mexican spin
My dad instilled in me a lot of important qualities, the kind any father would hope to pass along to his growing child — determination, an unceasing pursuit of knowledge, a strong work ethic. Not least...
View Article