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Garlicky lemon tahini sauce transforms steamed artichokes

Recipes / Variety Menu /

Every action provokes an opposite and equally aggravating reaction. This is the third law of motion, more or less, and because it is the law, you must obey.

For instance, should the season's first artichoke inspire you to action -- lighting the grill -- you will collide with the reaction of empty propane tank, dead ignition and rusted grates. ...Read more

How to craft an easy menu with science

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How do you ensure a knockout meal? You could rely on outdated recipes from faded cookbooks, or you could harness science to construct a flawless menu that also happens to be a breeze to make.

I undertook this mission after picking up "The Flavor Matrix" by James Briscione, who "collaborated" with IBM's famous supercomputer Watson, the same ...Read more

One of the South's simplest foods got one of the biggest food awards

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The world shifted a little last Monday night at the James Beard Awards: They hung a medal around Rodney Scott's neck.

There are so many reasons why that's a very big deal. It's the James Beard Foundation, the most coveted award for chefs and restaurants. And Scott is African-American, and African-American chefs have struggled for recognition ...Read more

Test Kitchen recipe: How to buy, store and cook shrimp

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Q: What are some keys to cooking and storing shrimp properly?

A: While buying shrimp at Kroger on one of the grocery chain's four-day specials, I overheard lots of questions about shrimp. What size are these? How long will they stay frozen? What's the best way to cook them?

Shrimp is popular year-round; it's America's most-consumed seafood, ...Read more

Thomas Keller thinks he perfected chocolate by adding this unusual ingredient

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NAPA, Calif. -- Seven years ago on the back porch of The French Laundry, famed chef Thomas Keller kicked back with his longtime friend, Italian olive oil master Armando Manni, and enjoyed a glass of wine. The two toasted their past collaborations and chatted about what could come next.

One of America's most celebrated culinary personalities, ...Read more

Daniel Neman: It costs a lot to be a wineaux

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There are two types of people in the food world: Those who are really, seriously into wine, and those who are not.

I am not, which is probably why I was so intrigued by a new book by Margaret Rand, "101 Wines to Try Before You Die."

With the thought of my inevitable death thus thrown so cavalierly in my face, I thought I could really use a ...Read more

Tippling while eating: Alcohol-infused food

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Alcohol is great and food is great, but sometimes you just don't want to go to all the hassle of preparing drinks and then making a meal.

That's when it's time for alcohol-infused food.

Preparing food with alcohol in it, or all around it, doesn't just save time and effort and the nuisance of cleaning up. It also tastes good, sometimes.

I say ...Read more

Environmental Nutrition: Celebrate celery root

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Environmental Nutrition

Celery root is gaining culinary popularity in this country, as well as appreciation for its excellent nutrient content.

The folklore

Celery root is widely known as celeriac, but is also called knob celery and turnip-rooted celery. Despite this bulbous and hairy root ...Read more

Seriously Simple: Quick vegetable pickles make a perfect sidekick to many dishes

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"Tartine All Day" (Lorena Jones Books, 2017) is a book made for the home cook. Penned by a professional chef, Elisabeth Prueitt, her latest book is chock-full of recipes that are easy to cook, even if you are not a serious home cook. She has lots of quick side dishes such as preserved lemons, five-day sauerkraut and the following quick vegetable...Read more

EatingWell: Two of a kind

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In this healthy bruschetta recipe, the big, bold, salty, tangy flavor of blue cheese makes an unexpected but utterly delicious match with sweet, juicy strawberries. This bruschetta recipe makes a quick, easy appetizer and is so pretty topped with chopped green chives.

Strawberry & Blue Cheese Bruschetta

Servings: 12

Serving Size: 1 piece

...Read more

The Kitchn: Retro pineapple upside-down cake is so easy

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It is hard to overstate how simple yet stunning pineapple upside-down cake is. This cake has retro charm, but it's a classic whose appeal hasn't waned since it first appeared on the home baking scene. It starts with a rich butter cake that, once removed from the pan, reveals a design of ...Read more

The Kitchn: Yes, you can make a whole chicken in the slow cooker!

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The slow cooker strikes again! With minimal work and just one ingredient (psst ... it's chicken) this recipe delivers the most delicious payoff imaginable: meat so tender and juicy it practically falls right off the bone. And it's all thanks to the small, closed environment of the slow ...Read more

Not everyone's a fan of wine scores, but there's a way to use them

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You have seen the little tags hanging from shelves in wine shops. They're often hand-drawn, in permanent marker, and sometimes they're bright, with a large, two-digit number and the name of a publication prominently displayed inside a jagged kind of exploding star. There might be multiple exclamation points, or several underlines, and that ...Read more

Odes to lunchmeat, from chicken roll to finocchiona

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Lunchmeat must've been how my food adventures began. Childhood breakfasts were poured from boxes, with dinners forged in my working mom's wok, but lunch brought a certain kind of freedom. At its heart were layers of thinly sliced mysteries.

As latchkey kids with no lunchroom at school, much less a lunch lady, we kids walked home to eat. Living ...Read more

Daniel Neman: Can-to-table is the trend that isn't

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The can-to-table trend, I am happy to report, appears to have been considerably overstated.

If you have not heard of it, or even if you have, the can-to-table movement is a trend in which restaurants bring you a can of food to your seat and open it for you. Then you eat it.

It was said to be the next big thing, or even the next small thing. At...Read more

Snacks will make your trivia night a winner

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You're all ready for trivia night. You know who won the Battle of Waterloo (the Duke of Wellington). You know the tallest building in the United States (One World Trade Center). You know how many sentences there are in the Gettysburg Address (10).

But you don't know what food to bring.

Trivia is only part of the fun of trivia night. The other ...Read more

Should servers share their tips? These restaurant owners think so

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FRESNO, Calif. -- A group of Fresno restaurant owners support the creation of tip pools that would let cooks and dishwashers get a share of the extra money customers give to servers.

Until a recent change in federal law, servers and bartenders only could share their tips informally with kitchen workers. In some cases, they were directly ...Read more

Hillel Echo-Hawk is used to questions. Birch Basket answers with indigenous-based, pre-colonization foods

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SEATTLE -- Hillel Echo-Hawk wants to answer your questions, no matter what they might be -- and she's gotten some dumbfounding ones. She's the force behind Birch Basket, a Seattle private-chef and catering company focused on indigenous-based, pre-colonization foods.

A chef and an educator, Echo-Hawk possesses the gift of patience. She speaks of...Read more

Best Bets: Sunora Cream de Bacanora

Recipes / Variety Menu /

Even if you don't like tequila (say, for the sake of argument, you consumed far too much of the cheap stuff in your youth when you lived in Texas), you might get a kick out of Sunora Cream de Bacanora. It's a cream liqueur made from agave, with a light smokiness that appealingly makes its way through the rich flavor of cream. It's distributed ...Read more

Heart-shaped dessert coeur a la creme a balm to the melancholy

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The student begins his studies with the life cycle, as expressed in the tadpole. Using observational technique, field notebook and pencil, he draws a dot, and, in shorthand common to the kindergarten cohort, records: "It is vre tine." It is very tiny. Subsequent entries document the development of nostrils, tail, eyes and legs -- poised to leap....Read more


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