Recipes

Layered vegan vegetable tart delivers big flavors

Layered vegan vegetable tart delivers big flavors

The secret is in the layering. Yukon Gold potatoes, onion and butternut squash are sliced paper thin, then arranged layer upon layer in a pan. As you stack, chopped fresh herbs are sprinkled between those layers, then the whole thing is roasted until the vegetables are buttery tender.

A springtime take on the classic crabcake

A springtime take on the classic crabcake

I blithely went shopping for fresh crabmeat at my local market, but found to my horror that it's almost unaffordably pricey — and that pasteurized refrigerated crabmeat isn't much cheaper.

Giving mint its due in a savory lemon chicken wrap

Giving mint its due in a savory lemon chicken wrap

Fresh mint so rarely gets its due in America.

Frothy fun: dyeing Easter eggs in shaving cream

Frothy fun: dyeing Easter eggs in shaving cream

"They thought it was really cool to drop the food coloring into the shaving cream and take the toothpick and swirl it," Sarah Barrand of Caldwell, Idaho, says of her four children.

Spiking chocolate truffles with tea and basil

Spiking chocolate truffles with tea and basil

Unusual as that combination may sound, it works surprisingly well to create a delicious, creamy truffle with hints of herby flavor.

Fennel and tarragon blend in a rich clam chowder

Fennel and tarragon blend in a rich clam chowder

Many cream-based chowders suffer from the same problem — it's hard to taste anything but the cream.

Start grilling season with the classic patty melt

Start grilling season with the classic patty melt

According to lore, the patty melt originated in California as a burger topped with fried onions and melted cheese served on grilled rye bread. Of course today, the patty melt comes in all manner of variations, including many grilled cheese-style versions done indoors on a griddle.

Walk away from this pulled pork to make it better

I brought a blend of white wine and chicken broth to a simmer, then added chopped butternut squash, sliced onion and my pork tenderloin.

A light and airy fruit pudding from America's past

A light and airy fruit pudding from America’s past

In fact, the very first edition of Fanny Farmer's "Boston Cooking School Cookbook" back in 1896 featured a recipe for snow pudding.

Egg-topped roasted squash bridges winter to summer

Egg-topped roasted squash bridges winter to summer

It's because roasting does such wonderful things to squash.