Food

Glazed and infused

Glazing vegetables, is the most basic technique of cooking, and it's as fundamental to a cook's repertoire as roasting a chicken. Read more...

Whole wheat crepes

Martha Stewart goes meatless

New cookbook debunks fears that vegetarians don't get enough protein but concentrates on taste rather than nutrition. Read more...

Asparagus pilaf

Lasagna dish layered with inspiration

It's a labor of love with this specialty dish composed of fresh noodles, cheese baked in homemade broth instead of sauce. Read more...

Unlock the flavor

Faux pho ... to a tea

Faux pho: Teabags are key to quick recipe for classic Vietnamese soup. Read more...

Pepper's history spiced with dark moments

Double the chocolate, double the heat

A moist, sweet and spicy muffin that could easily be a dessert. Read more...

Lidia Bastianich cooks up tale for children

A miracle of spring

Special sponge cake conjures memory of a long ago Mother's Day and a gift of wild violets. Read more...

Photos: What we're spending on mom this year

Glazed and infused

Martha Stewart goes meatless

Lasagna dish layered with inspiration

Faux pho ... to a tea

Double the chocolate, double the heat

A miracle of spring

The spread of speculoos

THE KITCHN: Polenta with spring vegetable ragout

A spring dish for mom

Galletas with chocolate, coffee

Help in the Kitchen

Food Stories & Cooking Tips	Kitchen Gadgets & Tools
Culinary Giant: Ada Boni	Must-have kitchen tools

The Maestro: Andre Tchelistcheff	Last-minute gifts for foodies
New, noteworthy food products	The perfect meat thermometer
Exploring the culinary possibilities of eggs	Get the scoop
What to sip with ...	Sweet, helpful kitchen gifts

Take in The Stew from Chicago Tribune

Recipes to Savor

Pizza over easy

Breakfast for dinner: The idea has a certain appeal, like we're getting away with something.

Simple fried rice

If you are new to stir-frying, start with the simple fried rice. The recipe is manageable and can be done over medium-high heat.

Asian fried chicken

Southern staple gets an Asian-style makeover with marinades, sauces and spices.

Cioppino that's faster

Italian-American fish stew gets a fast, more streamlined approach to make it weeknight (and wallet) friendly.

Grilled corn

One of summer's culinary high points is enjoying the garden-fresh sweetness of just-picked corn. I love to make corn salsas, puddings and...

From anchovies to penne

Nothing makes weeknight dinners easier than keeping a fully stocked pantry. And nothing says "satisfying weeknight dinner" better than a...

Kimchee fried rice

Marja Vongerichten's new cookbook and public television travel/culture/cooking series share the same name: "The Kimchi Chronicles." The...

Corn and tomato soup

Simple chilled soups are a delightful way to serve fresh produce. They should be made ahead so there is plenty of time to properly chill.

Leah Eskin: Roasted oysters

New Orleans swings below sea level, a fact we are unable to grasp. Near sea level: nice. At sea level: charming. Below sea level: huh?

Homemade spaetzle

Einstein must have loved spaetzle. After all, he was largely responsible for fostering our understanding of the dual nature of light. And...

Homemade egg rolls

Born and bred in southern China, Fanny Go did not grow up eating egg rolls.

Super snacks

The big question for some of us on Super Bowl Sunday isn't who will win or which pricey TV commercial scores big with viewers. We want to...

Frozen yogurt pops

Used to be, on a sweaty summer's day you dashed to the store, stuck your hand in the deep-freeze and pulled out a box of factory-made pops...

Apple tart

This French-style tart is a great go-to pie. You can make with sliced apples, pears or plums. Play with it as you will.

Almond plum tart

This dish is a go-to dessert for dinner parties or Sunday lunch. It's pretty and impressive, especially when you tell your guests that you...

Chocolate parfaits

How pudding, whipped cream and chocolate transformed a careless mistake into a 'eureka!' solution.

On the Lighter Side

Bacon-fat-fried shrimp

Shrimp and bacon, two splurge items in my house, the former for the cost, the latter for the caloric toll, come together here for an...

Bruschetta by the bay

On my latest book tour, I stayed at the Hotel Vitale in San Francisco, which is just a crosswalk away from the famed Ferry Building, a food-...

A sea of choices

It's not always easy to get more fish into our diets. After all, most of us don't have fresh fish markets in the neighborhood. Mostly, I...

Bill Daley: Lobster rolls

Lobster is a rich man's food, true, which may be why it tastes so extraordinarily good piled into a humble hot dog roll. This New England...

A simple way to do fish

I often have very mediocre results when cooking fish (it's my very own kitchen nemesis). But I was inspired by Emeril Lagasse's Fish...

Chicken with pesto, tomatoes

I don't know whether this is a tale about the glories of pesto or one of faulty memory.

Chicken potpie

For everything that was about to happen, everything that was coming to light, I needed an old-fashioned potpie with a creamy chicken filling...

Polenta with kale

My first encounter with polenta was with one of those easy-to-use plastic tubes. I opened the tube, sliced the polenta, and pan-fried the...

Zucchini patties

May signals the arrival of fresh garlic and green onions. Combine these signs of spring with tender young zucchini into one delicately...

Cue the Hawaiian music

Asian chicken salads get a lot of play in restaurants, cookbooks, magazines. With their tangy dressing and light profile, they're refreshing...

Chopped salad

This rich ranch-style dressing takes no prisoners when it comes to garlic flavor. Paired with a colorful chopped salad, it makes for a...

Split pea soup

Split pea soup was a favorite during my college days -- inexpensive, filling and straightforward to prepare. I liked to add smoked bacon and...

French onion soup

Those of you who are loyal Prep Schoolers ("Prep Scholars"? "Prepschooteers"? "Prepschyterians"?) will be happy to see a method that...

Herbed breakfast biscuits

Decades ago, our family spent vacations camping in Arkansas. We'd eat out twice: Once for fried catfish and hush puppies and the other...

Banana-blueberry bread

Over the years I have perfected my banana bread recipe -- one of my favorite solutions for using overripe bananas. I use all whole-grain...

A boost for PB&J lovers

For strict PB&J constructionists, there are certain unwavering rules. The peanut butter is creamy. The jelly is grape (strawberry in a...

Good focaccia

We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering,...

Food Column of the Week

Homemade pierogi

Pierogi are portly fellows, solid citizens, full of good humor and potatoes. Like most dumplings, they pal around in packs. Which is a happy...

Food for thought

Test your inner foodie with these quizzes.

Wine quiz

Here are the most-asked wine questions. Can you answer all of them?

Can you name this food?

Today's produce aisle is filled with amazing things.

Got Drinks?

Gatsby's sparkling finish

Moet & Chandon has created a signature Gatsby cocktail in conjunction with the new film that's bright, effervescence and sippable.

Say yes to Michigan wine country

Skip Napa Valley — there are winemakers nearby where you can learn from the source.