Food and Travel
Care to Schnitzel?
Who can resist a crispy-on-the-outside, tender-on-the-inside cutlet? Here are two simple and divine Schnitzel recipes.
Sugarland: Vermont’s Rustic Recipes
Spring may be “sugaring” season when the maple syrup runs, but fall is when it shines in cool-weather recipes.
Oyster Season at Cape Cod
Oyster farmer Tamar Haspel harvests bivalves by the peck for eating fresh and making chowder.
Royal Red Shrimp
Royal Red shrimp go anywhere shrimp goes—in pasta or a scampi, or a kebab, but they also stand in for lobster or crab.
Third Thursday Potluck: October Menu
A layered casserole, butternut and bean chili, eggplant poutzakia and many more are on the menu.
Amber Waves of Wheat
Wheat farming is a family business for this Kansan, and big business for the U.S.
Adobo: Types and Uses
Depending on whose table you’re sitting at, adobo can be a sauce, a seasoning or a nation’s defining dish.
Cooking with Israeli Couscous
Enthusiasts love the slightly toasty flavor and tapioca-like mouth feel of this quick-cooking, completely flour-based pasta.
Since truffles fetch hundreds of dollars per pound, the hunt for this famous—and potent—fungus is extremely competitive.
Fighting for Foie Gras
As foie gras stands, it's one of the more controversial ingredients—and its production may be on the way out.
More on Miso
Complex in flavor but simple to use, read here for tips on finding the miso that best suits your dish.
Using Green Tomatoes
This green Southern staple has a variety of delicious uses beyond its most famous fried-and-battered form.
Corn Then and Now
Consider the other love affair between humans and corn—a codependent relationship like no other in the natural world.
Bibimbap: Seoul Food
Bibimbap is open to interpretation—it accommodates both vegetarians and omnivores, and it’s a creative way to use odds and ends from the fridge.