Recipe

You’ve got the sniffles. It’s chilly outside. You want nothing more than to wrap yourself in a big ol’ blanket and settle down with a mug of chicken noodle soup. Am I right? Then this is the recipe for you. It’s miles better than anything from a box or a can, but...

A low-calorie twist on a cold-weather classic When it comes to home-cooked comfort food, meatloaf ranks among the all-stars. For me, it’s right up there with roasted chicken or baked spaghetti. Traditionally cooked as a way to use leftover meat scraps and stretch the...

A Softer, Spicier Take on a Dinner Favorite Green beans are sometimes touted as the elemental food of the garden, meant to be picked and eaten with a bare toss in the frying pan. But I think that this does most green beans a disservice. Yes, those baby beans,...

What cooking method is more primal than roasting? When humans first used fire to prepare food, it was by roasting over an open pit. Today we simulate this method of indirect cooking in the oven, achieving the best taste by concentrating flavors, retaining interior...

A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty – but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined...

A simple technique with great results Salmon is a perfect summer main course. It can be poached, roasted or grilled with equally great results. I like to slow-roast the salmon in a 275 F oven, as it produces a creamy, moist texture. Whether I am serving it chilled or...