The careless art of the wonderful summer cocktail

By J.m. Hirsch | May 20, 2013 - 9:04am

The art of the summer cocktail is something I take most seriously.

How food color can warp time when cooking

By W. WAYT GIBBS | May 16, 2013 - 11:00am

Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns.

Hellmann’s whips up campaign for centennial

By Mae Anderson | May 15, 2013 - 10:06am

NEW YORK (AP) – A lot changes in 100 years, but the key to Hellmann’s success may be that not much has changed for the mayonnaise.

Full-fat cheese the secret to a healthy quesadilla

By SARA MOULTON | May 14, 2013 - 10:27am

At heart, a quesadilla is pretty much a Mexican grilled cheese.

A kebab as happy on the grill as under the broiler

By J.m. Hirsch | May 13, 2013 - 10:42am

The trouble with spring is that we get eager to grill, but we can’t always count on the weather to cooperate.

Need easy wine tips for picnics? Experts chime in

By Michelle Locke | May 9, 2013 - 9:25am

Picking up some fresh wines for summer is in the bag – or shopping cart, actually – as supermarkets get in touch with their inner sommeliers.

The secret to a great burger? Less is more!

By Elizabeth Karmel | May 8, 2013 - 1:32pm

The secret to a great burger? Less is more!

A lighter, foolproof take on barbecued chicken

By SARA MOULTON | May 6, 2013 - 1:54pm

Barbecue chicken is one of my favorite summertime dishes.

Science helps craft the perfect mac and cheese

By SCOTT HEIMENDINGER | May 3, 2013 - 9:10am

Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack.

NYC elementary school adopts all-vegetarian menu

May 1, 2013 - 12:14pm

NEW YORK (AP) – A New York City elementary school has adopted an all-vegetarian menu, serving kids tofu wraps and veggie chili.

Healthy French toast with a hidden chocolate layer

By SARA MOULTON | April 30, 2013 - 9:55am

Time for a confession. As a child, I never once celebrated Mother’s Day.

The fresh, mainstream look of vegetarian cooking

By Michele Kayal | April 29, 2013 - 10:11am

Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.

Big flavor – not effort – in honey-paprika chicken

By J.m. Hirsch | April 26, 2013 - 10:07am

Sweet and smoky and spicy are three flavors that work wonderfully together, and this recipe for roasted chicken thighs is a fast, easy and delicious way to make that point.

Gardeners make plans with no certainty in forecast

April 22, 2013 - 12:10pm

M.L. JOHNSONMILWAUKEE (AP) – There’s no question that Eric Ciula picked a bad year to get into a competition for growing the biggest tomato.

Two-step method for ensuring moist roasted chicken

By Alison Ladman | April 18, 2013 - 9:44am

The curse of roasted chicken – especially when you are working with parts rather than a whole bird – is how easily is dries out.

Mastering creamy pureed potatoes, no fat required

By SCOTT HEIMENDINGER | April 17, 2013 - 11:34am

When made just right, mashed potatoes are the ultimate comfort food: smooth, creamy, warm and filling – not to mention a perfect vehicle for gravy.

A healthier take on take-out worthy fried rice

By SARA MOULTON | April 16, 2013 - 8:34am

Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it.

One-pot chicken that is a blast of savory goodness

April 12, 2013 - 3:04pm

This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking – fried chicken – with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms.

Cedar planks dress up warm glazed brie with fruit

By Elizabeth Karmel | April 11, 2013 - 9:23am

Cedar planks dress up warm glazed brie with fruitMy trick to throwing a great party – and I love throwing a great party – is to keep my stress level as low as possible.

Vermont is suddenly awash in world-class beers

By Lisa Rathke | April 11, 2013 - 9:23am

Vermont is suddenly awash in world-class beersGREENSBORO, Vt. – Everyone expects Vermonters to wow the world with their maple syrup and cheeses.

A sweet start to spring with fruit punch cupcakes

By Alison Ladman | April 8, 2013 - 10:39am

Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries.

A hot tip for keeping produce tasty, longer

By W. WAYT GIBBS | April 8, 2013 - 10:39am

Nothing is more frustrating than finding the perfect cucumber or head of lettuce at the farmers market, paying top-dollar for it, and then... tossing it out a week later when it has gone moldy or slimy in the refrigerator.

Wellness program spices up school lunch program

By CRYSTAL KANG | April 2, 2013 - 11:16am

NEW YORK – On a recent Friday morning, kindergartners at P.S. 175 in Manhattan busily chopped potatoes with plastic knives on brightly colored cutting boards, as a chef held up a bundle of green vegetables and asked: “Does anybody know what this is?”

Pasta dish reflects spring’s maybe-maybe not feel

By Alison Ladman | April 2, 2013 - 11:16am

Pasta dish reflects spring’s maybe-maybe not feelThe unpredictable nature of spring – balmy one moment, frigid the next – makes us hanker for dishes that reflect the season’s maybe-maybe not feel.

Burning desire: Hot chicken takes over Nashville

By CHRIS TALBOTT | March 27, 2013 - 11:32am

NASHVILLE, Tenn. (AP) – Most folks know Memphis for its barbecue and Philly for its cheesesteaks, but how about Nashville and its hot chicken?