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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 34-44
  • Easy dinner recipes: Meatless Monday cauliflower steaks with romesco sauce

    Easy dinner recipes: Meatless Monday cauliflower steaks with romesco sauce
    A thin slice of cauliflower makes a quick and easy base for any number of Meatless Monday meals. Times Food editor Russ Parsons likes to top his with a rich, hearty romesco sauce. Half-inch slices of cauliflower are pan fried until golden brown, then...
  • Finding the best of summer's melons, and 12 recipes for using them

    Finding the best of summer's melons, and 12 recipes for using them
    When the weather is this hot, is there anything better than a slice of ice-cold melon? It’s sweet and creamy, with flavors and aromas that range from light and floral to rich and musky, depending on the variety. When you’ve got a great...
  • A taste of honey � and the words to describe it

    Describe honey. It's not as simple as you may think. "Most people just say 'sweet,'" said Amina Harris, director of the Honey and Pollination Center at UC Davis' Robert Mondavi Institute for Food and Wine Science. "But honey is so much more."...
  • Food-centric film 'The Hundred-Foot Journey' promotes French haute cuisine

    After a recent screening of "The Hundred-Foot Journey," a moviegoer turned to me and asked if I had ever tasted sea urchin. The prickly purple pincushion plays a pivotal role in this elaborate and engaging food tale. The roe, or the inner belly, is...
  • Choosing chutney

    Choosing chutney
    It's time to spice up your pantry. OK, so you don't have a pantry like your granny's, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden. Maybe you don't even have a garden. That shouldn't prevent you...
  • Apicius: Ancient Roman epitomized life of excess

    Apicius: Ancient Roman epitomized life of excess
    Apicius was such an over-the-top foodie, even by the grand standards of the Roman Empire, that his name not only became synonymous with the culinary high life but, so scholars believe, also the popular title for a cookbook formally known as "De re...
  • How to make fluffier brown rice

    How to make fluffier brown rice
    People trying brown rice are often surprised by how chewy it is compared with the more familiar white rice. To ease the transition, try this recipe for a lighter, fluffier brown rice. The rice is toasted in hot oil first, then the cooking liquid is...
  • Doubling up: Fried shallots and shallot oil

    Doubling up: Fried shallots and shallot oil
    Fess up: When was the last time you used a shallot? Ever? Well, unless you're Asian or French, or just particularly adventurous or well-versed in the kitchen, you may not have used them at all. If that's the case, you're not alone. Shallots have never...
  • Dally in the Alley: DeLand gem

    Dally in the Alley: DeLand gem
    It only takes a single spark to start a culinary movement. For DeLand, it was the opening of Cress restaurant in 2008. Since then artisan-food purveyors and farms that feed this west Volusia city and beyond have jumped into the spotlight, and...
  • Summer eating in Chicago

    Summer eating in Chicago
    After a frigid and snowy winter — that lasted what, six months? — it appears that summer is finally here. Which makes it time for my annual Summer Eating List. Patterned after the summer reading lists that haunted my school-age summers, this...
  • Test Kitchen video tip: Homemade harissa

    Test Kitchen video tip: Homemade harissa
    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...