Growing kale for a two-season crop along the East Coast, plus recipe

By Adrian Higgins

The Washington Post 2010-03-29

Seasonal produce, well-stocked pantry are linchpins of a good diet - and base of foods that are vibrant, light and a pleasure to eat: Recipes

Martha Rose Shulman

The New York TImes 2010-02-08

For salad seekers, a collection of 101 combinations

For summer, among the best times to eat but not to cook, a collection of 101 salads. Not everything needs to be farmers' market quality, but fruit needs to be ripe, herbs need to be fragrant, and greens need to be juicy. And: Dressings video (click 'See also')

By Mark Bittman

The New York Times 2009-07-22

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Books: In naan and tandoori chicken, bittersweet taste of home

Books: In naan and tandoori chicken, bittersweet taste of home

In short stories, Jhumpa Lahiri delves into toll on human spirit of Indian immigrants as they try to warm to Western culture, which ignores them. Food is both comfort and pain, reminding them of home and of how far they are from it. Ingredients must be substituted with domestic products, cooking methods altered for Western appliances, dishes explained to baffled neighbors.

By Mary-Liz Shaw

Journal Sentinel (Milwaukee, WI) 2009-03-07

For restaurant chains, oatmeal is hot

Old-fashioned oatmeal gets makeover as Starbucks, Jamba Juice add high-profit item to menus. Chains aim for upscale breakfast offerings of steel-cut oats with fresh fruit. Breakfast foods are bright spot for restaurant industry, though hot cereal sales at supermarkets have been flat. Recipe: Baked oatmeal, Wisconsin-style (click 'See also').

By Janet Adamy

The Wall Street Journal. (may require subscription) 2008-12-18

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Taste of Italy with Mexican roots - but tourists worry about water safety

Caesar's Restaurant in Tijuana, Mexico, claims invention of Caesar salad; Julia Child recipe concurs (click 'See also'). Lime juice makes it Mexican, chemical purifier makes it safe to eat. Tourists turned off by water fears, Tijuana's hard times; topless dance club in back helps pay the bills. Verdict: Tasty, easy on the stomach.

By Marc Lacey

The New York Times 2008-10-21

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Revisiting the microwave

Exploring the microwave's capabilities with two master microwavers and others leads to vivid, flavorful vegetables, a spicy eggplant dish with mind-blowingly good texture (for recipe, click 'See also'), tender and rich puddings and a new appreciation for what would be better named the whiz-bang steaming oven.

By Mark Bittman

The New York Times 2008-04-02

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Back to basics

Government website offers hundreds of recipes that can be sorted according to cost, cuisine, equipment, speed and goals, including increased consumption of whole grains, or reducing saturated fat. Nutrition content is analyzed as well. Click 'See also' to visit the site.

The Associated Press; Akron Beacon Journal 2008-02-20

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Ninja dinners

Infant's fragile sleep spotlights routine clatter of clumsy, over-ambitious cook and prompts new and silent kitchen practices. Among them: Busy work must happen before baby's bedtime, choose recipes with resting time between prep and finish, switch from metal utensils to plastic or silicone, and set the table ahead of time.

By Keith Dixon

The New York Times 2008-02-27

Baking globally

Baking globally

Barnes & Noble

In 'A Baker's Odyssey,' author Greg Patent cooks with immigrants, children of immigrants and their grandchildren to learn and record secrets of ethnic baking from more than 30 nations, including Italy, Nigeria, Austria and India.

By Daniel Zwerdling

National Public Radio 2008-01-27

Eating to thrive

With nutrition coach, reporter lowers cholesterol the old-fashioned way - with increased exercise and increased consumption of delicious (and particularly nutritious) foods, including almonds, eggplant, white beans with escarole and tomato, steel-cut oats, roasted soybeans, flaxseed and Brussels sprouts.

By Thomas M. Burton

The Wall Street Journal 2003-07-22

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Five easy pieces

Five easy pieces

Snapping ourselves out of holiday mode and into delicious and nutritious eating means choosing five powerhouse foods: beans, blueberries, eggs, salmon and sweet potatoes.

By Kim Pierce

The Dallas Morning News 2007-12-31

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Pre-cut corners

Almost homemade, with shortcuts including pre-cut squash and deveined, peeled shrimp, can meet the need to keep the home fires burning when there's barely time to shop, much less chop. And chop.

By Tara Duggan

San Francisco Chronicle 2007-12-25

Pale perfection

Pale perfection

On a table overflowing with the vibrant colors of the Thanksgiving season, pale root vegetables - parsnips, cipollini, celery hearts - can be a real grace note.

By Amy Scattergood

The Los Angeles Times 2007-11-14

Potato time

Turkey gets the most hits on Epicurious, the Gourmet magazine-linked recipe website, but vegetables, vegetarian alternatives, pumpkin pie - and these mashed potatoes sparked with sauteed onions - rank high as well, says food editor.

By Bonny Wolf

National Public Radio 2007-11-14

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Review: 'Nigella Express'

Review: 'Nigella Express'

Dark-haired domestic goddess, in her new book, helps us scramble out of our own mealtime ruts with a mashup of gourmet and practicality. In her pantry: fancy mustard and fine jam and spicy sambal paste and hoisin sauce, along with Skippy peanut butter and Progresso beans and A.1. steak sauce.

By Rebekah Denn

Seattle Post-Intelligencer (WA) 2007-11-07

Holiday help

Whether our bird is organic, heritage or mass-produced, making the classic roast turkey and gravy for Thanksgiving dinner requires a classic recipe, like this one, from Rick Rodgers, a cooking teacher and the author of "Thanksgiving 101."

The Baxter Bulletin (AR); Gannett News Service 2007-11-06

Curing salmon

Making gravlax requires supremely fresh fish -- try king or sockeye salmon when they're in season, or Atlantic farm-raised, writes Mark Bittman, in "How to Cook Everything."

By Mark Bittman

The New York Times; The Mercury News (CA) 2007-10-31

Recipes, remembering

In "Apples for Jam," new cookbook by Tessa Kiros, there are ample memories but luckily, there's an equal part of recipes, including those for the tasty Veal Involtini, scaloppine rolled up with a little ham and fresh mozzarella inside, browned and finished in a simple tomato sauce; and Whole Wheat Apple and Apricot Pie.

By Laura Vozzella

The Baltimore Sun 2007-10-24

Spooky cakes

Tracing the evolution of Halloween leads a radio reporter to a recipe for iced pumpkin juice and currant-studded Soul Cakes, which once were distributed to beggars and to costumed mummers, from which trick-or-treater tradition might have sprung.

By T. Susan Chang

National Public Radio 2007-10-24

Eating summer:

Seeking the perfect tomato means eschewing perfectly formed orbs in favor of a weedy tangle of vines in which antique, thin-skinned heirloom treasures are hidden; this obsession is an art in the Merrimack Valley, where growers proliferate.

By Kristi Ceccarossi and Darry Madden

The Hippo (NH) 2007-08-23

Icebox treat:

Remembering the good old days before electricity, when a porch was used and often held the icebox, which kept foods cool with an actual blocks of ice; what we once called icebox pies we now might call terrines.

By Sylvia Carter

Newsday 0000-00-00

Mario in Michigan

When Mario Batali wants to get away, he doesn't go to Italy, where he learned the finer points of cooking; he heads to Michigan, where there are four full seasons and his place is on a lake, and the pizza oven is in the back.

By Jennifer Conlin

The New York Times (may require subscription) 2007-08-17

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Grass-fed brisket:

When returning to beef that grazed on grass, be prepared for pure taste that removes the sweet, bland and rich coating that corn feed provides -- and take care to cook meat carefully to achieve tenderness.

By Corby Kummer

The Atlantic magazine

Pesto power:

Too much basil calls for afternoon of stripping leaves from stems, grating Parmigiano-Reggiano, chopping garlic, drizzling olive oil and pureeing big batches of green magic that will take us through the winter with sanity intact.

Rob Kasper

Baltimore Sun

Camp gourmet:

Key to good food on the trail or at the campground is packing light and packing smart, prepping at home before the trip, and then eating the chicken and bell peppers first, and saving hardy potatoes and carrots for the last days.

By AnnMarie Timmins

Associated Press; Springfield Journal-Register (IL)

Grilling serenade:

Plethora of high-tech gadgets pushes columnist to consider making meals over burning sticks, but she's not alone; there's a slew of campfire cooking in contests, in back yards and in the backcountry across the nation.

By Joyce Rosencranz

The Cincinnati Post

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Food's the star:

In "Ratatouille" and "No Reservations," top chefs at restaurants and culinary schools consulted on appearance of dishes; actors ate the featured dishes, and the animation department went to cooking school, for authenticity's sake.

By Beverly Levitt

Philadelphia Inquirer

A meal for Tut:

Kamut, a heirloom wheat with a sweet, nutty flavor and high in nutritional qualities, once the darling of the Birkenstock crowd, has captured Italy carbohydrate-wise, and Saskatchewan, as well as Montana and Alberta, are profiting.

By Beppi Crosariol

The Globe and Mail (Canada)

Cyberspace cooks:

With one-third of U.S. web users (50 million) visiting food sites in May, and recipe searches remaining a top draw for women, advertisers look to connect; sites, including,,,, and, scramble to offer services.

By Bob Tedeschi

The New York Times (may require subscription)

Hot enough?

Self-taught chef cranks up the heat with Mad Dog hot pepper sauces that, at their hottest, are best tested with a dipped toothpick placed in the center of the tongue - he says it's not torture, he's just following the market.

Jennifer Wolcott

The Christian Science Monitor


Barbecued corn with paprika and almond butter

By Rodney Dunn

Australian Good Taste - January 2003 , Page 50


Crispy Trout with Lemony Roasted Asparagus

San Francisco Chronicle

Key ingredients:

Smithsonian exhibition explores links between Americans and the foods they produce, prepare, preserve, and present at the table, and through those links traces the evolution of the kitchen; the exhibition is traveling to rural sites between now and 2010 -- is your town on the list?

Smithsonian Institution

See also 

Another slice?

Chocolate, coconut and pecans -- nirvana in a layer cake -- is in its 50th year of delicious delight, but its origin is more Texan than German (and it's the chocolate that's named after its creator, Sam German).

All Things Considered, National Public Radio 2007-06-24

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Adjusting for grass

When returning to beef that grazed on grass, be prepared for pure taste that removes the sweet, bland and rich coating that corn feed provides -- and take care to cook meat carefully to achieve tenderness.

By Corby Kummer

Atlantic magazine 2003-05-01