Crunch time

A lesson on texture

March 30, 2012

Adding nuts to a dish is just one trick Deborah Madison uses to give soft foods a little chomp.

Gratin know-how

Start with a shallow dish

March 5, 2012

One way to transform vegetables into comfort food.

Local Flavors archive — March 2012

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Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

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Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice