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This isn't a cookbook or food blog-type recipe. It's the way your grandmother -- or someone else's grandmother -- would have shown you how to make it.
I always think of a vegetable stock I once made with too much celery - you could barely taste any other ingredient. The other day, though, I thought I'd let it run riot over a pot of braised lamb shanks.
During the long winter months, you may find yourself craving heavier meals and comfort foods. Maybe it's because the cold weather keeps you indoors and comfort foods are more convenient, or you feel nostalgic for certain foods when winter rolls around.
Full of spices that will warm you up on a cold night, the stew uses accessible yet still exotic flavors like ginger, cumin, cinnamon, nutmeg and cayenne pepper.
You might resolve to make them once a week as a vegetarian respite from other omnivore endeavors.
The most popular dessert right now at Aurea in San Francisco is PB&J pot de crème. Topped with a dollop of tangy house-made blueberry jam, the luxuri...
This cheesy roasted garlic dip is the perfect indulgence. It's a ridiculously delicious mix of cheese, garlic and wonderful creaminess. With some salty potato chips to dip in it, I can't think of any better way to welcome 2013.
There really isn't much to say about split pea soup that you probably don't already know. It's hearty. It's savory. It's comforting. But split pea stew? Take everything you know about its soup sister and triple it.
This year we got a little closer to understanding why we turn to ice cream and chocolate whenever we get stressed out, crabby or overly emotional. Yes, we still have a lot to learn. Our emotions and eating behavior are incredibly complex.
How could this unimaginable act of violence against first graders possibly connect to a web site about recipes, cooking, and food news?
Winter is the season for eating fresh root vegetables, and Kathryn Yeomans of The Farmer's Feast shows us how to make a hearty vegetable soup to warm the soul and fill the belly.
The first cold snap of the season always means one thing: chili. Stewy and spicy, chock full of freshly prepared, local grass-fed beef and smoky chili peppers.
Now that I've gotten the hang of making meatballs, I'm out proselytizing for the cause. You can make them too -- and join the ranks of the folks who make meatballs themselves.
