Using Root Vegetables Raw
How to use fall vegetables like beets, Brussels sprouts and butternut squash in simple dishes.
The Lunch Box: Clearing Out Leftovers
Samantha Storey is trying to make her packed lunches less boring, one box at a time.
The Baker’s Apprentice: Brownies
Moving beyond a box mix leads to brownies that are almost beyond description.
Other Options for Puff Pastry
Cheese twists, tarts and pinwheels are some of the recipe ideas Melissa Clark offers.
A Different Way to Cook Meat
Edward Schneider tries a restaurant technique at home, and discovers that continually turning meat rather than letting it sit produces a juicy pink interior.
Cooking and Shopping With Mom and Dad
Mark Bittman learns a few lessons while visiting with his parents. Among them: off season weirdo varieties of corn can be good.
Food Photography: To Illustrate or Not?
Andrew Scrivani asks if cookbooks should always include photography or not.
The Temporary Vegetarian: Vegan Broccoli Spigarello
A simple, tasty side dish.
Tempura-Battered Halibut w/Sparkling Wine
In the event you haven’t viewed the Wine Trail Traveler Fall Quarterly, below is one of the recipes that is also available in the Fall Quarterly. I love recipes that use Sparkling Wine or Champagne like this one does. What wines do you enjoy cooking with? Have a wonderful weekend! Cheers, Kathy Tempura-Battered Halibut Ingredients...
The Baker’s Apprentice: Cheesecake
Emily Weinstein, who is learning to bake with Dorie Greenspan, tackles the cheesecake.
Using the Whole Cauliflower
Edward Schneider finds that if you save the leaves and stalks of the cauliflower, they are just fine, more than a week later, in a Chinese stir-fry.
To Soak or Not?
Melissa Clark discusses whether or not to soak beans and asks readers what they do.
