Soups, stocks & stews

ramen noodles

Ramen Soup Revisited: A Flexible, Healthier Strategy

It’s hard to beat the guilty pleasure of instant ramen. The first step to making it a more healthy dish? Throw out the flavor packet, which is little more than an artificially flavored salt lick. Use … [Read More...]

White beans with bacon

Soup 101: The Basics of Simple Soup

Simple soups are an inexpensive, low-fat meal solution. They can be a kid-friendly source of vegetables plus a great way to use leftovers. Soup needs adequate time and salt; try to avoid skimping on … [Read More...]

My mostly veggie life

Recipe: White beans and greens soup

It's not as if I'm totally rejecting French cuisine. But I have done something in the past three weeks that will likely irk my French chefs. I've shifted my diet to about 85% vegetarian and I've … [Read More...]

Holiday Recipes

Stuffing

Bread Stuffing with Apples, Bacon, and Caramelized Onions

Recipe by Diane Morgan, from The Thanksgiving Table Who can resist crisp bacon, sautéed apples, and the slightly blackened edges of caramelized onions? With the addition of savory herbs, this is the … [Read More...]

Gumbo with white rice

How to Make Gumbo Out of (Almost) Anything

By Kathleen Flinn For most people, the word "gumbo" traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages … [Read More...]

Fearless Thanksgiving

Thanksgiving round-up: Great online resources

I had to stop into my local supermarket yesterday to pick up two bottles of Prosecco -- and a pack of new kitchen sponges as that's the kind of thrilling dichotomy that rules my life. The place was … [Read More...]

Cooking fundamentals

SONY DSC

Cooking in Parchment (video lesson)

Cooking en papillote (French for “parchment”) is a wildly overlooked method of cooking in America. It’s an easy method for a quick weeknight dinner that’s also elegant enough for guests. The smell that escapes when the package is reason enough to try it. This works well for salmon and mild-flavored white fish such as snapper, cod and so […]

Spices collection

A “Cheat Sheet” to Flavor Profiles

What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful. Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So […]

veg stock after cooking

Recipe: How to Make Vegetable Stock

Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth. So, let us commence with vegetable broth. In my own kitchen, I collect and save the trimmings from the likes of carrots, celery, onions, the […]

roasted green beans

Recipe: Rosemary-Thyme-Lemon Oil

Adapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables.  […]