Recipes

"All the raw materials are there for an incredible cuisine. It just never really had an opportunity to blossom."

This is the Perfect Meal to Cook for This St. Patrick's Day

Chef Cathal Armstrong talks to us about his debut cookbook and offers up recipes that show Ireland's evolving cuisine

Khinkali can be found through Sochi and the Caucasus

How to Make Khinkali and Khachapuri, Sochi's Delectable Delicacies (With Recipes!)

Eat your way through the Olympics with these foods native to the Caucasus

This Man Made the First Canned Cranberry Sauce

How Marcus Urann's idea revolutionized the cranberry industry

Rene Redzepi, chef/owner of Noma in Copenhagen, is one of the world’s most influential chefs.

Noma Chef Rene Redzepi on Creativity, Diversity in the Kitchen, and that Time Magazine Story

Before he talks at the Smithsonian about his new book, the famed chef identifies who he sees as the goddesses of food

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Horrific Tales of Potatoes That Caused Mass Sickness and Even Death

A greened potato indicates the presence of a toxin that can cause gastrointestinal distress, induce coma or even death within 24 hours of consumption

Crab leg and imperial fungus dim sum

How to Make (and Where to Eat) the Best Dim Sum

One woman's love of dim sum takes her to Hong Kong, where she tries her hand at making the bite-size cuisine

A display of whole wheat bread at the Washington State University-Mount Vernon Bread Lab, in Blue Hill, New York

What Makes Whole-Grain Bread So Hard to Bake?

We asked bakers for their tips on how to get consistently excellent whole wheat loaves

But… the rum’s gone!

How to Eat Like a Pirate on International Talk Like a Pirate Day

While we all have a communal sense of how pirates talked, our sense of how pirates ate lies, by comparison, in uncharted waters

Ben Jacobsen showing off his beloved flake salt

A Pinch of Salt Has Never Tasted So… American?

The fleur de sel has long been a trademark of French culinary craftsmanship, Oregon’s Jacobsen may have produced a salt crystal that competes with the best

During World War II, when sugar was rationed to 8 ounces per adult per week, some vegetable alternatives were introduced. These girls don’t seem too happy about the “carrot-on-a-stick” option.

A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark

How a ruse to keep German pilots confused gave the Vitamin-A-rich vegetable too much credit

The Perfect Food for Your Outdoor BBQ: Grilled Pizza

Next time you fire up the grill, try making your favorite pizza

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What to Do With Your Delicious Summer Melons

From salsa to salad to soup, here are some great refreshing dishes to make with these sublime, succulent fruits

Designer Kate Jenkins goes for a mix of realism and humor in her crocheted works of art. Here, the poppy seed bagel looks quite delectable until you notice the lips on that lox.

Look, But Don’t Eat: Delicious Crocheted Dishes

This British designer crochets pizzas, veggies and cakes that look almost realistic enough to eat

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Strawberries Still Green? You’re on Trend!

Chefs around the country are experimenting with the springy, tart version of this favorite berry. Try pickling them yourself

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What Modern Art Looks Like As Yummy Dessert

Pastry chef Caitlin Freeman uses inspiration from modern art to whip up cakes, cookies and other desserts

A ginger sow and her piglets at the Ginger Pig’s Yorkshire farm.

How One Family Helped Change the Way We Eat Ham

The Harris family struck gold when they introduced the ice house to England in 1856, but what were the costs of their innovation?

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The Best Way to Handle the Coming Cicada Invasion? Heat Up the Deep Fryer

For 17 years, these insects have been lurking, waiting to return, so here are some suggestions to eat your way through the infestation

Combining chia seeds, a nutrient-rich food naive to Mexico and Central America, with water creates a gel-like mixture.

Five Ways to Cook With Chia Seeds

The nutty-flavored seeds responsible for Chia Pets provide a nutrient boost to smoothies, burgers and soups

An estimated 2 million Peeps are produced each year. Many find homes in Easter baskets, but some are incorporated into drinks and desserts.

Five Ways to Cook with Peeps

From brownies and milkshakes to casseroles and salads, Easter's favorite marshmallow can go a long way in the kitchen

Corned beef and cabbage

Is Corned Beef Really Irish?

The rise and fall and rise of the traditional St. Patrick's Day meal

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