This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.
This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
We transformed the regular hands-on skillet method to a very hands-off oven technique.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, attended, and shares what she learned with Sally Swift.
“I have some sort of fascination with things that we think as a culture we can't make at home anymore -- the crackers, cookies and snack cakes that we all grew up with.” Lara Ferroni
“I have some sort of fascination with things that we think as a culture we can't make at home anymore -- the crackers, cookies and snack cakes that we all grew up with.”