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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
  • As economy improves, caterers see a growing appetite for holiday parties

    As economy improves, caterers see a growing appetite for holiday parties
    Inside the kitchen of catering firm Heirloom L.A., chefs buzz with adrenaline. Cooks jump from one task to another, some peeling onions while others braise short ribs or tackle risotto. All hands — and spatulas — are on deck for the holiday...
  • Gougeres are light, crispy, cheesey -- and now almost instant

    Gougeres are light, crispy, cheesey  -- and now almost instant
    Because this is the giving season and I am nothing if not a giver, here is my Christmas present to you: One of the best appetizers you’ll ever taste, the best friend a flute of Champagne ever had. You can make it in about 20 minutes and even...
  • 25 homemade holiday gift recipes: Mother's biscotti

    25 homemade holiday gift recipes: Mother's biscotti
    These classic cookies, flavored with sliced almonds, will keep for weeks in an airtight container. Biscotti is just one way to get crafty this holiday season with homemade gifts from the kitchen. We've compiled 25 great ideas, including quick and simple...
  • So you want to be a Test Kitchen intern: Meet Davis Alexander

    So you want to be a Test Kitchen intern: Meet Davis Alexander
     In the course of testing and developing recipes for an article, we may make a recipe dozens of times, fine-tuning it to perfection and testing for consistent results. We are a test kitchen, and this is what we do. Of course, when we're done testing,...
  • Vegetable dishes to toast the New Year

     Vegetable dishes to toast the New Year
    The sparkling wines are chilling; it's time to celebrate the end of a good year and the anticipation of another. After 2014's amazing bounty of good meals, I contemplate the future. Right now, celebration food beckons. I plan to fill the party table...
  • Don't save braising liquid, turn it into a sauce, pros say

     Don't save braising liquid, turn it into a sauce, pros say
    Q: I have a Daley question for you, one that Googling does not answer. I braise meats at least once every two weeks: pot roast, short ribs, shanks, etc., with vegetables (carrots, potatoes, turnips, etc.) About a year ago it occurred to me, why am I...
  • Soup is the answer, no matter the question

    Soup is the answer, no matter the question
    Here, in no particular order, are nine of our favorite hot soups worth stepping into the cold to sample.  It's cold. We can empathize. This is the dead of winter, where the only warmth is the mere knowledge that pitchers and catchers have already...
  • Ana Rosa Santiago: Life infused with faith, family, travel

    Ana Rosa Santiago: Life infused with faith, family, travel
    William Santiago remembers the view from his mother's pew at his childhood church: a vaulted ceiling painted like the midnight sky, an altar with angels. The infusion of Catholicism in William and his sister Maria's lives was owed to their mother, Ana...
  • Roast pork crowns the holiday table

     Roast pork crowns the holiday table
    Christmas dinner rotates in our family — not where we gather but what we serve. Last year, as we felt somewhat flush, prime rib starred. Two years ago, roast duck with mole poblano. I know the year goose took center stage (we also baked a ham). I...
  • Savor bourbon's sweet side that give these desserts a kick

    Morgan Murphy loves bourbon so much that he has found ways to enjoy the barrel-aged spirit at every meal. At breakfast, the Alabama-based travel writer and food critic dapples his oatmeal with extract made by infusing bourbon with vanilla beans. At lunch...
  • Books for bakers offer flair with flour

    Some of baking's top flour slingers have written cookbooks this year, but some newbies also portend long and happy careers in the kitchen. To wit: "Chocolate: 90 Sinful and Sumptuous Indulgences," by Elisabeth Johansson (Sterling Epicure, 256 pages, $24....