Pomegranate gelée fits the bill.
Side-by-side comparisons netted some surprises.
An unexpected dessert for a season of contrasts.
Ideas from Deborah Madison, who savors this combination.
You’ll want a cast-iron grill pan to make those nice marks on the eggplant, says Deborah Madison.
Less is more in this berry tart, based on a Lindsey Shere recipe.
Lentils and greens are enhanced with herbs and spices to make this year-round soup.
How do you like your asparagus? Deborah Madison offers one colorful suggestion.
Adding nuts to a dish is just one trick Deborah Madison uses to give soft foods a little chomp.
One way to transform vegetables into comfort food.
Old bread is a great resource in the kitchen.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite