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Let's all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks — heck, even write cookbooks ourselves — don't actually cook from cookbooks. At least not nearly as frequently as we'd like to/promise ourselves we will/tell others we do.
RICHMOND, Va. — Gone are the days when only a bottle of wine — or maybe a bottle of the hard stuff — would suffice as a gift to bring your holiday party host.
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem — where do you display your jack-o'-lantern if you live in an apartment building with no porch?
SAN FRANCISCO — Smoke detectors frequently produce more headaches than useful warnings. The devices have an irritating habit of shrieking when there's no cause for alarm, and always seem to wait until the middle of the night to chirp when their batteries run low.
When fall weather has us hankering for a bowl of warmth, we tend to think of chili and beef stew.
The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It's really that good.
Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food. That's about it.
Many years ago, I was vegan. And I was rather fond of my tofu.
"You hear nothing. You see nothing. You only serve." Such are the instructions Cecil Gaines receives as he embarks on his daunting new job at the Eisenhower White House in "Lee Daniels' The Butler."
Need a fresh way to chill out this summer? How about DIY flurries?
This is the dish that started my love affair with grilling and barbecue! North Carolina-style pulled pork!
Back in the early ‘90s, when I worked in London and wrote frequently about the hi-jinks of the monarchy, I tried in vain to understand why the British clung to such an archaic institution. But this morning, with the arrival of The Royal Baby, I finally get it. The House of Windsor gives the British permission to ignore their political and economic woes, to escape from themselves.
Most of the time, we live in a chip-free home. No potato chips. No tortilla chips. Not even any vegetable chips.
YARNELL, Ariz. — Juliann Ashcraft had just put the kids down for a nap when her cellphone buzzed. It was a text from Andrew, her husband of seven years and, still, her best friend.
There’s a new place to unwind after golf or drinks at the wine bar in northeast Mesa.
It has been years since I learned to make competition-worthy barbecued baby back ribs. And I still consider myself lucky to have learned from some of the best in the business.
My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.
Bartender Tony Conigliaro's new beverage book is called "The Cocktail Lab," and he's not speaking figuratively.
Casseroles have never really had much of a place in my culinary repertoire. It's a time thing mostly. I'd rather sear something off in a few minutes than stand around while it slowly bakes.
Whether you've just bought a shiny new grill or pulled your old one out of winter hibernation, step No. 1 before embracing grilling season is to clean and season it.
When salsa overtook ketchup as America's favorite condiment in the 1990s you had to know that "taco night" wasn't far behind.
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.