Dear FloFab: When Taking Home Leftovers Is Appropriate
Florence Fabricant gives advice on doggie bags at catered events, chilly dining rooms and impolite relatives.
Putting Sandra Lee’s Lasagna to the Test
The Dining section staff cooks and tastes the dish that was dissed by Andrew Cuomo's mother.
All Green: Peas and Pasta
It sounds hard to make cavatelli, but it's not, if you have the right equipment. Add a bit of dill, and you have a colorful spring pasta.
Design Your Own Shaved Ice
Diner's Journal is asking readers to post their ideas for a new shaved-ice recipe.
Federal Panel Advises Less Salt, Saturated Fat and More Cooking
The advice from scientists and nutritionists will help the Departments of Agriculture and Health and Human Services rework the federal dietary guidelines.
Deglazing With Tomatoes
The juice released by tomatoes makes them good for deglazing a vegetarian stew.
The Temporary Vegetarian: Steamed Eggs à la Harbin Restaurant
A silky, quivering custard dish from China that is served with savory vegetables.
A Pasta Dish, Fresh and Fast
This week's Minimalist column makes the most of the current crop of spring vegetables and gets dinner on the table in 20 minutes flat.
Oil Spill Shuts the Nation’s Oldest Oyster-Shucking Company
Oyster beds are shut down, and oyster spawn are dying.
From Poland, Doughnuts Filled With Plum Jam
Ed Schneider makes what may be the Best Doughnuts in the World.
Building a New Dish
Ideas for new dishes come from a number of sources. Most often, they are created as a result by looking at ingredients in the refrigerator and the pantry, and going from there.
