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Recipes

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Top Recipes Articles

Displaying items 67-77
  • Delectable Bundt cakes are beautiful without the fuss

    In 1950, Nordic Ware founder H. David Dalquist invented a new cake pan with a round shape, fluted sides and a hole in the middle. The Bundt pan was not a hit until 1966, when a Texas home baker won second place in a Pillsbury Bake-Off with her "Tunnel of...
  • Cook's Corner: Time to bake Easter breads and Passover (flourless) cakes

    The breads of Easter are a celebration of cultures and traditions, of roots and rituals. Some, like hot cross buns from England and babka from Poland, are well known in this country. But the special breads of Easter also include the towering fruit-...
  • Test Kitchen recipe: Sweet and Sour Rotisserie Chicken

    Millions of us rely on grocery store rotisserie chickens for a quick dinner. It's easy to see why. It's easy to run in a store and grab a warm rotisserie chicken. At most grocery stores and warehouse stores, they're generally affordable. And you can't...
  • Test Kitchen bonus: Passover Cod Potato Cakes With Horseradish Aioli

    Test Kitchen bonus: Passover Cod Potato Cakes With Horseradish Aioli
    Chef Gabe Garcia of Tierra Sur, the acclaimed kosher restaurant at the Herzog Wine Cellars in Oxnard, Calif., offers gourmet nontraditional menu ideas for the Seder meal. Among them are these Cod and Potato Cakes with Horseradish Apple Aioli. Passover...
  • Family meals matter: Fast and fresh

    Family meals matter: Fast and fresh
    The arrival of spring means warmer temperatures (at least in theory), budding trees and the desire to get outside and emerge from the winter slumber. To help keep your family energized and in the spring spirit, we’ve compiled some of our favorite...
  • Easy dinner recipes: Three great enchilada ideas for Meatless Monday

    Easy dinner recipes: Three great enchilada ideas for Meatless Monday
    It's Meatless Monday. Celebrate with enchiladas. Find a favorite filling and wrap it in a tortilla, then cover with a sauce and bake away. Enchiladas are simple to prepare and come together with very little active time. And they make great leftovers, as...
  • Fattoush salad, a versatile base to build maximum crunch and flavor

     Fattoush salad, a versatile base to build maximum crunch and flavor
    I enjoy a salad nearly every day of the week. I love to crunch with the self-satisfaction of following journalist Michael Pollan's sage advice for healthy eating "Eat food. Not too much. Mostly plants." It's easy to eat plants when they're covered in...
  • Mario Batali: Spring into the new season with a delicious carrot cake

    Mario Batali: Spring into the new season with a delicious carrot cake
    I am not a big fan of sticky or cloying cakes, so this carrot, hazelnut and ginger cake from my latest cookbook -- "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" ($35, Grand Central Life & Style) -- is the perfect dessert...
  • Chef's quest to perfect barbecue ends in DC

    Eleven years ago, chef Andrew Evans says he never gave much thought to barbecue. In fact, he describes his encounters with the culinary category up until then as "Ehh." But that all changed ... But that all changed when Evans — the former chef...
  • Rockfish returns — to soup bowls

    Rockfish returns — to soup bowls
    Now that we've saved the fish, can we save the fishermen? The Pacific rockfish went from near ubiquity to nearly endangered, but today it is a sustainability success story. On top of that, it is everything even the shyest of eaters could want in...
  • Salsa verde is green with possibilities as a sauce, dip or flavoring

    Salsa verde is green with possibilities as a sauce, dip or flavoring
    Of the myriad dishes that sound better in languages other than English — tonkotsu for pig broth, xiaolongbao for soup dumplings — you might want to add salsa verde. Because green sauce, although plain and serviceable, sounds about as...