By Sara Moulton - Associated Press
Love is always sweeter when expressed with chocolate — especially on Valentine’s Day. Published January 31, 2013 Comments
By J.M. Hirsch - Associated Press
If you think you have done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey. Published January 31, 2013 Comments
By Sara Moulton - Associated Press
The first time I had to test a recipe for steamed fish was back in the ’80s, when I was working in the test kitchen at Gourmet magazine. The very idea seemed preposterous. Published January 24, 2013 Comments
By J.M. Hirsch - Associated Press
If you think you have done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey. Published January 10, 2013 Comments
By Elizabeth Karmel - Associated Press
Much as I love mashed white potatoes, my favorite “potato” is the sweet variety. Published January 10, 2013 Comments
By Alison Ladman - Associated Press
When baking season brings thoughts of savory loaves of bread hot from the oven, we often overlook egg breads. But these rich, moist — and yes, eggy — loaves deserve serious consideration. Published October 18, 2012
By J.M. Hirsch - Associated Press
So you think you know steaks? Maybe you do. Published October 18, 2012
By Mae Anderson - Associated Press
Dieters have learned an important lesson: When you take the fat and calories out of your favorite treats, you sometimes say goodbye to the taste too. But snack brands like Dreyer's/Edy's ice cream, Hershey's chocolate and Lay's potato chips are trying to solve this age-old dilemma. Published October 8, 2012
By Sara Moulton - Associated Press
Broccoli does well steamed, roasted, grilled or sauteed. Bottom line — broccoli is hearty and full-bodied. It can be the main actor in any meal. Published September 27, 2012
By Alison Ladman - Associated Press
Just as summer demands salads, fall calls for casseroles. Published September 27, 2012
By J.M. Hirsch - Associated Press
A few years ago I created a recipe for a killer barbecue sauce. It was exactly the way I like it -- thick, rich, a lot savory, a little sweet and bursting with cumin, smoked paprika and many other delicious seasonings. Published September 20, 2012
By J.M. Hirsch - Associated Press
The trouble with late summer's bounty of zucchini isn't in the volume of the vegetable itself. Rather, it is in the lack of creative recipes for using it. Published September 20, 2012
By J.M. Hirsch - Associated Press
Weeknight cooking is all about getting gobs of flavor from just a few ingredients, no special techniques and as little effort as possible. Published September 13, 2012
By Alison Ladman - Associated Press
There is something particularly autumnal about puddings. Surely, it has something to do with cravings for all things rich and creamy as the weather cools. Published September 13, 2012
By Candice Choi - Associated Press
McDonald's restaurants across the country will soon get a new menu addition: The number of calories in the chain's burgers and fries. Published September 12, 2012
By Brett Zongker - Associated Press
Secretary of State Hillary Rodham Clinton, who has increasingly used cuisine as a tool to bring people together, is enlisting top-rated chefs from across the nation to join an effort to forge cultural exchanges over the dining table worldwide. Published September 9, 2012
By J.M. Hirsch - Associated Press
My 7-year-old son has made me an expert at the Caesar salad. Though to be fair, some credit goes to April Bloomfield, too. Published September 6, 2012
By Michelle Locke - Associated Press
If ever there was an old-school comestible with a fat chance at trendiness, lard would seem to be it. The name alone is enough to conjure up a frisson of dismay. Nonetheless, lard appears poised to make a comeback. Published August 30, 2012
By Corinna Lothar - Special to The Washington Times
The wines of Germany's Mosel and Rhine regions have a fine international reputation, earned over decades, and even centuries. Now the wines of other German regions, old but obscure in recent years, are making their mark. Published August 9, 2012
By Elizabeth Karmel - Associated Press
Most people consider packing lunch a chore, but I've always thought there is something exciting about brown-bagging it. It's like getting to take a picnic to school, on an airplane or to work. Published July 26, 2012
