RSS feeds allow Web site content to be gathered via feed reader software. Click the subscribe link to obtain the feed URL for this page. The feed will update when new content appears on this page.

Cooking

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

Top Cooking Articles

Displaying items 23-33
  • Straub's Lobster Bisque recipe

    Straub's Lobster Bisque recipe
    Yield: 8 servings 1/2 gallon milk 1/2 cup lobster base (available in supermarkets and gourmet stores) 1 (11.3-ounce) can frozen Maine lobster meat (available in seafood markets) or the equivalent amount of fresh Florida lobster 1 1/2 teaspoons...
  • Build a better brownie

    Along with death, taxes and Meryl Streep landing another Oscar nomination, add this to the "life's certainties" pile: the spontaneous "Omigod" that follows a first bite into a Palm Beach Brownie. All of the standard brownie superlatives are inadequate...
  • Cook's Corner: Cheesecake brownie recipe replicates a Starbucks favorite

    Q. Do you have the recipe for Chicken Salisbury Steak? It is a very good recipe that I lost. Thank you. Arlene Appel A. I think of TV dinners old-school, 1960s-style, on foil trays when I see the term Salisbury steak. Frankly, even in its most appalling...
  • Ask a Cook: There's a trick to keeping tomato juice from separating

    Q: When I make juice from fresh tomatoes, it separates. Is there some way I can keep that from happening? A: Like many fruits, including apples, tomatoes have natural pectin that helps the cell walls stick together. But when you cut or crush the...
  • Gem squash just the right size to enjoy single serving

    Little gems, that's what they are. And Suzanne Zipperer thinks more people ought to be able to enjoy them. Zipperer met up with her first gem squash in Zimbabwe, where she lived from 1980 to 1987. "I was traveling in Africa and I ran out of money,"...
  • Test Kitchen recipe: Pork Chop Suey

    This stir-fry recipe benefits from two hours of marinating and two ingredients: garlic and soy sauce. Using soy sauce (reduced sodium preferred) helps tenderize and add flavor to the pork. The short marinating time works because the pork pieces are cut...
  • In Zihuatanejo, Thursdays are pozole days

    In Zihuatanejo, Thursdays are pozole days
    The air is hot and sultry, weighted with smoke and sea salt and the heady balm of pig fat. It's not exactly soup weather. It's the rainy season, July, when I'm in Zihuatanejo, which doesn't translate to any actual rain but rather a steamy, lazy...
  • Chef of the moment: Anthony Carron of 800 Degrees proudly wields his tongs

    Chef of the moment: Anthony Carron of 800 Degrees proudly wields his tongs
    Anthony Carron is the chef and co-creator of 800 Degrees Neapolitan Pizzeria, the Los Angeles-based build-your-own pizza chain. Before slinging pies, Carron started as a prep cook in a cafe in St. Paul, Minn., and eventually purchased and reinvented the...
  • Diana Henry's new cookbook celebrates where healthy meets delicious

    Diana Henry's new cookbook celebrates where healthy meets delicious
    I’m categorically allergic to diet books or anything with the words skinny, thin, vegan or gluten-free in the title. But healthy meets delicious? That’s a slogan I could follow. And it just happens to be the subtitle of British food writer...
  • The Weekender in Monkton takes diner food up a notch

    The Weekender in Monkton takes diner food up a notch
    Historically, the concept of the diner was fairly straightforward. No-frills food, quick service, huge menu, lots of coffee. In recent years, however, that definition has been expanded and tweaked, as chefs have embraced "upscale" diner food and Guy...
  • Foregoing cake recipe with lard in favor of cornbread

     Foregoing cake recipe with lard in favor of cornbread
    Lard is practically a swear. No surprise, given that both pig and fat are redeployed as insults. Lard used to work the bakery with dignity, yielding flaky pastry and crisp crusts. So when a friend confessed that her favorite cake is larded with lard, I...