The treat has its roots in the early years of our country’s founding.
Recipes
Jacques Pépin: Follow recipe once, then let taste lead you to improvements
The French chef, with 70 years of cooking experience, emphasizes refinement over creativity.
Tilapia gets fast and easy flavor upgrade
The white fish with a tortilla-chip crust, pickled red onions and crema makes a good weeknight meal.
Cookbook review: ‘The Best Baby Food’ – soothing for busy, exhausted parents
After they have mastered the basics, the book also helps them add to their repertoire.
The Maine Ingredient: Go wild with fungi that you can trust
Try safe mushrooms in chicken cacciatore or with grits or in almost anything else.
Farro: Ancient grain good for modern fare
Substitute it for rice and try it as a base for a grilled or roasted veggie salad.
The Splattered Page: ‘The Apple Cookbook: 125 Freshly Picked Recipes’
Eat, cook, look, learn. The cookbook offers tips, history and photos in addition to recipes.
Five ways to use your fall apple bounty – peels, cores and all
Ideas for reducing waste range from making vinegar to flavoring bourbon.
Diversify with slow-cooked chicken and pork
Ten fresh ideas for easy meals may renew your affection for your cooker.
Ditch rice; go with a new grain for better stuffed peppers
Freekeh, a Middle Eastern ‘green’ wheat, is delicious, healthy and behaves well under pressure.