Recipes

Published
March 7, 2021

Brisket and matzo ball soup seem unlikely candidates for vegan makeovers

But Kenden Alfond ably tackles the job in her latest cookbook, 'Beyond Chopped Liver.'
Published
March 7, 2021

Vegan picadillo made with lentils is warm, filling and flavorful
Published
March 7, 2021

You can make sublime duck confit without fancy techniques or expensive fat. Here’s how.
Published
March 7, 2021

This St. Patrick’s Day, brine your own corned beef – starting now

The process isn't difficult but can take up to a week, so you better get cracking.
Published
February 28, 2021

Which type of clam chowder is best? The debate is alive and well

For decades, New England partisans – and don't forget New Yorkers – have debated the matter, bickering over specifications like cream, tomatoes, salt pork and roux.

Published
February 28, 2021

Homefront: Secret rum fudge is a secret no longer
Published
February 28, 2021

Pop open a box of cereal for a crunchy twist on oven-baked chicken tenders

Channel your inner kid - hey that's fine.
Published
February 28, 2021

Shrimp Creole is a New Orleans classic for a Mardi Gras that’s anything but normal

The pandemic canceled the parades, but it couldn't cancel the city's spirit or its wonderful food.
Published
February 28, 2021

Expand your baking horizons with chickpea flour

Farming chickpeas is gentle on the environment. Baking with chickpea flour is a boon to your cookies and cakes.
Published
February 21, 2021

Sauce, gravy or stew too thin? We’ve got 3 ways to fix that