Mar 5, 2014 — Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.
Mar 4, 2014 — Today, many Mardi Gras tables will be filled with good food, including beignets. But there's another Creole treat that's lesser known. Chef Gisele Perez shares a recipe and history of Calas.
Feb 27, 2014 — Eggs and milk might make for a breakfast you'd expect to find on your table each Monday. But with Fat Tuesday fast arriving, Poppy Tooker gives this standard fare some twists fit for Mardi Gras.
Feb 26, 2014 — On the day of indulgence before the austere season of Lent, celebrate as you're meant to: with a hearty helping of dough and fat.
Feb 22, 2014 — A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot - and maybe the French cassoulet and Boston baked beans as well.
Feb 20, 2014 — Food writer Julia della Croce got quite a surprise when she discovered a purple variety of sweet potato at the market — and her signature Italian dumplings got a kick of color.
Feb 19, 2014 — They're creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America's No. 1 fruit, with sweet suggestions for breakfast and dessert.
Feb 13, 2014 — Dorie Greenspan's quest for her friends' chocolate mousse recipe was the stuff of private-eye fiction. Yet she figured it out, and as a Valentine's gift, she passes the delectable mousse along to us.
Feb 12, 2014 — These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.
Feb 5, 2014 — Books published in the 19th and early 20th centuries brought Amanda Moniz back to a food career she thought she had left behind. Inspired by their recipes — and, she says, by their pursuit of independence through cooking and writing — the former pastry chef sets a table for Black History Month.