Making dinner just got easier. Mark Bittman, author of “The Minimalist Cooks Dinner,” focuses on center-of-the-plate main dishes in his latest cookbook. But best of all, the majority of these main ...

THIS IS GOING to be a very different summer. Every year for the past 25 years or more, well, ever since my first child was born and he is nearly 27, I have planted a vegetable garden. By now, the peas ...

There’s a common misconception that because I went to culinary school and cook for a living, I must prepare elaborate meals every night—but that couldn’t be further from the truth. When it comes to ...

Even curiouser! Back in 2009, Bittman wrote a screed calling cooking shows on TV “charades” because “nearly every ingredient is usually prepared in advance” and “it’s all taped” and “doesn’t take ...

"Anything’s possible with fresh ingredients," said chef Nobu Matsuhisa. "With these kinds of farms, anything’s possible." "These kinds of farms" refers to MA’O Organic Farms, which Matsuhisa visited ...

Anybody who’s ever seen my backcountry pantry knows I’m not a foodie. Trader Joe’s Pop-Tarts and organic ramen, that’s about the extent of it. After decades of backpacking trips where I’ll inhale ...

Instead of thinking about how quickly you can put a meal on the table, consider how simply you can do it. Cooking and eating simply rewards you with a more flavorful and less stressful experience.

Source: “Cooking 1, 2, 3” by Rozanne Gold Sarah’s Jalapeno Jelly Cheese Ball 2 cups shredded cheddar cheese ½ cup toasted pecans, minced 4 green onions, sliced thinly ½ cup mayonnaise Jalapeno jelly ...