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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 78-88
  • Late Night Noshes: Keep the party going by treating guests to a special evening snack

    Late Night Noshes: Keep the party going by treating guests to a special evening snack
    From wedges of gourmet grilled cheese to an assortment of fresh donut holes, serving a late-night nosh is both a great way to fuel continued revelry and provide that "wow" factor that guests will really remember and appreciate after hours of drinking....
  • At Doogie's, A Farewell To The Big Dog

    At Doogie's, A Farewell To The Big Dog
    It’s been featured on the Travel Channel’s “Man v. Food” and recognized by “Every Day with Rachael Ray” magazine. But now the two-foot hot dog that put Doogie’s on the map is no longer. The legendary hot dog is a...
  • East Haven Mayor: 'I Might Have Tacos' For Dinner

  • Review: Txokos Basque Kitchen in Orlando hits on all cylinders

    Review: Txokos Basque Kitchen in Orlando hits on all cylinders
    Txokos Basque Kitchen is an inspired take on the cuisine of Northern Spain. The restaurant in Orlando's East End Market was created by chefs Henry and Michele Salgado, owners of the award-winning Spanish River Grill in New Smyrna Beach. Spanish River...
  • In Afghanistan, childhood is often a full-time job

    In Afghanistan, childhood is often a full-time job
    KABUL, Afghanistan — Sami Rahimi sleeps fitfully on a bread rack above the bakery's cold concrete floor. He rises at 5 a.m., sweeps up, washes in a pan of chilly water, then prays. Before the sun has risen, Sami is pushing a dented wheelbarrow...
  • Steak frites at Mattei's Tavern, Church & State, L'Assiette

    Steak frites at Mattei's Tavern, Church & State, L'Assiette
    Sometimes you just feel like tucking into that classic French bistro dish, the steak frites. In France, the steak isn't usually tender prime. It's typically a flavorful, chewy cut that has to be cooked on the rare side of medium rare to maintain its...
  • Seared to perfection

    Seared to perfection
    Stop me if you've heard this one: Culinary school. Day 1. Pound cake. I ask the instructor how long to leave it in the oven. "Until it's done," she says. "I know," I say, "but how long do I leave it in the oven?" And she says, again, annoyed, "Until it'...
  • Cupcake business is a family affair

    Cupcake business is a family affair
    On one cupcake, a bunny's back feet, ample behind and fluffy tail are all that can be glimpsed of the creature as it plunges down a rabbit hole. Speckled robins' eggs and jelly beans sit atop knolls of bright green grass on other cupcakes, and a neon-...
  • Public markets of the world

     Public markets of the world
    The Santa Fe Farmers Market sits parallel to the tracks of the historic railroad depot. As you approach, the sweet smell of chilies wafts through the air. A man is turning the crank of a metal drum of bright green Hatch peppers roasting over an open...
  • Pine & Crane for when you crave beef rolls and 'three cup chicken' in Silver Lake

    Pine & Crane for when you crave beef rolls and 'three cup chicken' in Silver Lake
    Name of restaurant: Pine & Crane Noodle Co. Chef: Chef-owner Vivian Ku and "old school" Taiwanese chef Allan Lai. What dish represents the restaurant and why? "Three cup chicken" (sanbeiji). It's a chicken dish that's a specialty of Ningdu in the...
  • Easy dinner recipes: Stir-fried shrimp, beef or chicken in an hour or less

    Easy dinner recipes: Stir-fried shrimp, beef or chicken in an hour or less
    When I'm looking for a fast dinner solution, I often turn to the wok. Food cooks so quickly over the high heat, flavors building as each ingredient is tossed in with the mix. Check out these quick ideas using shrimp, chicken and beef. Yang Chow slippery...