Every few months we dedicate our Friday shows to all things food. We'll look at food through a variety of lenses—culinary, social, cultural, political, and talk to chefs, restaurant critics, food writers. We'll also have recipes, cooking tips, how-to demonstrations.
This is a classic of late summer and early fall, and it's great for freezing to eat all year long.
This delicious dill-yogurt sauce will make fish-eaters out of anyone (even your kids).
You may think this vegetable is way too bitter to eat raw, but you'll be surprised by just how well this simple salad stands up next to your favorite subtle fish or chicken recipes.
Vinegar is just wine that’s been encouraged to go bad. Sure, there are plenty of variables, but do you really need anything more than a little wine and some patience? We found the answer is no.
Julia Collin Davison, of America's Test Kitchen, shares recipes for making things at home that we usually buy—like ketchup, red wine vinegar, corn chips, peanut butter, pickles, and cheeses. She’s one of the editors of The America’s Test Kitchen DIY Cookbook, which includes favorite do-it-yourself kitchen projects.
This week’s Please Explain is all about so-called superfoods—natural, whole foods that are superior sources of anti-oxidants and essential nutrients. Dr. Drew Ramsey, assistant clinical professor of psychiatry at Columbia University, and co-author of The Happiness Diet and the forthcoming Fifty Shades of Kale, explains which foods are healthiest—from nuts to fish to olive oil to grass-fed beef—for our bodies and our brains.
The chef on a new movement to end huger.