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Cooking

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Top Cooking Articles

Displaying items 89-99
  • 25 homemade holiday gift recipes: Fig bars

    25 homemade holiday gift recipes: Fig bars
    Vanilla-scented fig bars are wonderfully sweet homemade gifts, and the recipe is a worthy addition to any cookie repertoire. Working with the dough can be tricky. Our recipe, adapted from "Desserts by the Yard" by Sherry Yard, recommends centering the...
  • Roes for the holidays: Party dishes with different types of caviar

     Roes for the holidays: Party dishes with different types of caviar
    Caviar, once upon a holiday past, meant a tin of Caspian sturgeon roe nestled in ice with a mother-of-pearl spoon, accompanied by Champagne. Today, concerns about the environmental impact of those fabled Caspian fisheries — and one's budget —...
  • Mastino Wood Fired Kitchen opens with Italian soul food

    Mastino Wood Fired Kitchen opens with Italian soul food
    Mastino Wood Fired Italian Kitchen & Bar debuted this fall in Pineapple Grove. It brings a casual spin on Italian classics and authentic Neapolitan pies - plus a pizza school. Master pizza chef Salvatore Campanile heads Mastino's kitchen and Artisan...
  • Gary Rack vegs out with Farmhouse Kitchen

    Gary Rack vegs out with Farmhouse Kitchen
    ★★★ As much as I love Brussels sprouts, I'm starting to suspect that another cruciferous vegetable is about to usurp its position as the darling of the restaurant vegetable world. I'm talking about cauliflower, for too many years a...
  • Cooking tips and tricks to smooth the holiday

     Cooking tips and tricks to smooth the holiday
    Doing a lot of cooking over the holidays? We've gathered some tricks and tips from our reporting to help you with the little things. Peeling squash: Attack it like chefs do when making supremes, those jewel-like, membrane-less sections of orange. This...
  • More Baltimore restaurants are butchering their own meat

    More Baltimore restaurants are butchering their own meat
    In his spotless and spartan work space on the second floor of the Four Seasons Baltimore Hotel, Marc Pauvert is showing off his knife skills. In 24 seconds, he reduces a whole chicken to its fry-able, broil-able and poach-able parts. His cuts are the sure...
  • Who's the winner of our holiday cookie contest?

    We've got five terrific new cookie recipes to add to your baking repertoire, the result of our 12th annual Holiday Cookie Contest, an event that starts our celebration in late October and ends in December amid a flurry of flour, butter and sugar. This...
  • Blue cheese, walnuts take chicken to another level

    A dish that comes together quickly can not only look pretty, but wow in the flavor department as well. That is, if you don't overcook the chicken. But here's my tip for getting moist boneless, skinless chicken breasts: Sear first, then bake them. To do...
  • Brisket, latkes and tzimmes: Hanukkah is here again

    It's all a matter of cause and effect. The cause is that in 164 BC, a group of Jews led by Judah Maccabee captured the former Jewish Temple in Jerusalem, which had been turned into a pagan shrine by brutal King Antiochus IV. The effect is that Jews...
  • Cook's Corner: 11 must-have holiday kitchen gifts

    My annual list of holiday gifts from the hearth: For the curry fanatic: Kitchen Curry Master takes the mystery out of Indian cooking by providing a primer of 2 pounds of key spices, freshly ground and marvelously fragrant, in a stainless steel box that's...
  • Today's Special: Olives can enliven a host of dishes

    Olives have come a long way from being an accompaniment to your martini or an adornment to the holiday relish tray. They impart pungent flavor and color when you toss some into a pasta or rice dish, salad, or stew. Green and black olives are not...