Vegetarian

Vegetarian

Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.

This salad is best served when the chickpeas are slightly warm or at room temperature.

This is a combination of my mother's eggplant Parmigiana and a French tian.

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.

When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.

If you can boil water, you can make great rice. 

This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.

A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.

Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.

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  • Is the ability to cook what made us human?

    Richard Wrangham, a professor at Harvard University and author of Catching Fire, studies the role of cooking in human evolution. "Once you start thinking about the importance of cooking -- its supply of energy, its strange distribution compared to natural foods -- it's bound to have affected our evolution hugely, our behavior, our society, our cognition, all sorts of features about us," he says.

Top Recipes

Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.