Turn the Sweet Potato Soup Base into a meal with spicy chorizo, hearty chickpeas, and vibrant green kale. This makes a truly beautiful bo...

I got the idea from Lidia Bastianich to make soup bases that pack a lot of flavor on the weekend, then freeze them and thaw them as neede...

Beans certainly hold up better in the industrial canning process than many other vegetables, but there are still many good reasons to coo...

For the longest time, chile relleno was my favorite dish, and, really, what’s not to like? A cheese-stuffed poblano pepper, battered and ...

Apples, pork, and cabbage would seem best for fall, but I confess to making this dish anytime I get a hankering for a pork chop and see B...

If you’re like me and prefer dark meat, the easiest way to satisfy your roast-chicken urges without tackling a whole bird is to take adva...

Preserved lemons can spike up the flavor of any dish, particularly something rich that needs the cut-through-the-fat talents only an acid...

I confess I’m not a big fan of boneless, skinless chicken breasts, which I find tasteless enough to be considered the tofu of meats (no o...

When the cooking times match up, it only makes sense to cook a protein and a starch together, as in this combination of fish and rice. It...

In Buddhism, patience is more than a virtue; it’s one of the “six perfections” that can lead to enlightenment. I thought about that the f...

This recipe is as much of a mash-up as the idea of Korean tacos in the first place, made famous and trendy by the Kogi BBQ truck in Los A...

I used to have such trouble making corn tortillas at home, using instant masa flour, that I always assumed the good ones I encountered in...

Like many food-oriented folk, I have a serious kimchi obsession going. But I didn’t want just any old kimchi recipe in this book. And I k...

I’m a longtime fan of Jeffrey Alford and Naomi Duguid, cookbook authors who produce glorious books with a journalistic approach to food w...

Ask my Catalan friend Pep and my Catalan-wannabe friend Ted which of the three of us makes the best paella, and prepare to hear much wail...

My introduction to the joys of room-temperature farro salad came years ago in Boston, when I wrote an article about two chef-couples’ dif...