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Cooking

A collection of news and information related to Cooking published by this site and its partners.

Top Cooking Articles

Displaying items 67-77
  • Behold, the perfect baked potato — and maybe a steak alongside

     Behold, the perfect baked potato — and maybe a steak alongside
    We might have our fights over politics and religion, but there's one thing civilized people can ask about at the dinner table without social fear: Are we finally going to have those special salt-baked potatoes that Kass wrote about? Yes, if you're...
  • Bin 300 World Bistro, Wolcott

    Bin 300 World Bistro, Wolcott
    Unless you live in the Waterbury environs, there's probably not much drawing you to Wolcott, the top point on the starfish that is New Haven County. Thanks to Bin 300 World Bistro, just a 5- to 10-minute foray from the Scott Road exit on I-84, that...
  • Bonefish Grill, South Windsor

    Bonefish Grill, South Windsor
    Bonefish Grill is a restaurant chain, with outlets in South Windsor and Newington. Its parent company, Bloomin' Brands, also owns Roy's, Outback Steakhouse, Carrabba's Italian Grill and Fleming's Prime Steakhouse & Wine Bar. But judging by its South...
  • Bryan Voltaggio's asparagus and barley recipe

    Bryan Voltaggio's asparagus and barley recipe
    In his first solo cookbook, “Home,” local food superstar Bryan Voltaggio highlights the Mid-Atlantic cuisine of his youth, turning his creative precision to classic dishes using regional ingredients. This asparagus-and-barley dish, which...
  • Video tip: Flambé 101 (and a recipe)

    Video tip: Flambé 101 (and a recipe)
    Flambéing is the act of burning, or "flaming," off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a dramatic presentation. In addition to burning off the...
  • When Easter hands you eggs, make egg salad

    When Easter hands you eggs, make egg salad
    Several years ago my husband and I invited some dear family friends to spend Easter with our family. We cooked a lovely lamb dinner on Holy Saturday and helped the kids dye eggs for the bunny to hide. We tucked them into bed at a reasonable hour and the...
  • Video tip: Homemade harissa (and a recipe)

    Video tip: Homemade harissa (and a recipe)
    Do you love your food with a little -- or a lot -- of kick to it? If you've never tried harissa, you don't know what you're missing. Harissa is a fiery red hot sauce from North Africa. While the ingredients may vary from region to region, basic recipes...
  • Making soup with root vegetables: A lesson on cooking in season

    Making soup with root vegetables: A lesson on cooking in season
    As our second cooking class got underway at Roberto Clemente Middle School, I was amazed at how quickly these eighth graders had gotten the hang of things. They filed in, stashed their backpacks, donned their aprons, washed hands, and turned to the...
  • Homemade Easter candy: Lehigh Valley bakers share recipes

    Homemade Easter candy: Lehigh Valley bakers share recipes
    On a recent rainy Saturday afternoon, a candy-making operation was fully underway. Stacy Sterner of Kutztown was rolling chocolate-dipped, egg-shaped, cream cheese goodness into crushed peanuts. Her daughter, Kim Hoffner of Bethlehem, was helping melt...
  • One for the Table: Quinoa Salad with Arugula, Asparagus and Avocado

    One for the Table: Quinoa Salad with Arugula, Asparagus and Avocado
    Oneforthetable.com Asparagus is like the poster child for spring, and I recently discovered how delicious asparagus is when served raw in salads, specifically a quinoa salad. The trick is to shave it thinly with the sharpest vegetable peeler you have....
  • Celebrate National Noodle month with a variety of pasta dishes

    Celebrate National Noodle month with a variety of pasta dishes
    March is National Noodle Month! Originally from China, noodles are an essential part of many different cuisines and can be made from a variety of grains and even vegetables. This week we’re exploring noodles in a variety of tastes, shapes and...