Food

Shrimp and rice grits.

Rice Grits: Southern Comfort Food From Flaws

Nearly all of the intact grains were exported, but Carolinians developed a fondness for the faulty brokens, or middlins, that stayed at home

A plate of pizzelle

Inviting Writing: Must-Have Holiday Foods

Tell us, by Friday, December 9, what lengths you've gone to for your favorite celebratory dishes

Fuyu persimmons

Five Ways to Eat Persimmons

Both fuyu and hachiya persimmons are usually available in late fall and early winter. Here are a few ways to use either variety

Burning fat

Cooking May Have Driven Human Evolution

Why have humans and our ancestors been cooking for all this time? A first-of-its-kind study suggests cooked food gives the body a "pick-me-up"

Mocktails

Mocktails for Expectant Moms and Hangover-Free Holidays

Going beyond the usual soft drinks, some bars and restaurants are starting to get creative with their nonalcoholic beverages

Pumpkin pies

Thanksgiving in Literature

Holiday readings from Louisa May Alcott, Mark Twain, Philip Roth and contemporary novels that use Thanksgiving as the backdrop for family dysfunction

Nobody wants to eat a dry turkey.

Why Does Meat Dry Out During Cooking?

What was the secret to Grandma's turnips?

Inviting Writing: Thankful for Traditional Recipes

Nothing fancy, just warm and tasty and filled with tradition

Lisa's vintage stove is a little too vintage.

Cooking Through the Ages: A Timeline of Oven Inventions

How much has technology really changed since the first ovens, wood-fired hearths?

Artisanal baker Eli Rogosa

Q&A With a Back-to-the-Roots Grain Grower

Baker Eli Rogosa talks about how supermarket flour differs from flour made from heritage grains such as einkorn

Boiling the wort

Brewing Beer is More Fun With Company

There has probably never been a better time to take up home brewing; supplies and information are readily available at bricks-and-mortar stores and online

Paella from Valencia

Paella: Rice With Everything

The subtleties of preparation, the exact timing of when to add water and for how long it should lie before being served are the subject of fierce debate

Vegetarian bacon tastes good, the author promises.

Inviting Writing: Thankful for a Tolerant Spouse

"The veggie bacon definitely smells the worst. And the corn dogs taste the worst."

Luncheon of the Boating Party (1881) by Pierre-Auguste Renoir

Where’s the Lunch? Looking at Renoir’s Luncheon of the Boating Party

"It's like a painting about the most perfect meal that ever was—but you can't tell what most of it was," says a Phillips Collection curator

The olive bar at Salisbury Market

Salisbury’s Medieval Market

The open-air market began in the early 1200s, when what we now call “farmers’ markets” were merely “markets” and “eating local” was merely “eating”

Snowpocalypse scrapple with ketchup, served with a side of toast.

Scrapple: the Meatloaf of the Morning

Like the McRib, scrapple is a distinctively American pork product and a regional favorite

Sign for Upper Jay

Inviting Writing: Thanksgiving

A loaf of parkin

Treacly Treats for Guy Fawkes Night

The anniversary of a failed assassination is celebrated with fireworks, bonfires, effigy burning and some very sweet desserts

Alice B. Toklas and Gertrude Stein (1922) by Man Ray

The Other Autobiography of Alice B. Toklas

In her cookbook, the author pairs food with the people and events that highlight her life

Stuffed cabbage

Five Ways to Eat Cabbage

It's versatile and found in cuisines throughout the globe. Stuff it, fry it, shred it and more

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