You can use sugar in dishes the way you would use chilis or other spices, and appreciate it for flavor, not pure sweetness. And many varieties of sugar can be flavorful additions all on their own—to dishes both savory and sweet.

Pasta primavera, which means “springtime pasta,” first appeared on the menu at Le Cirque in the 1970s, and Sirio Maccioni, that restaurant’s owner, was quoted in 1991 in the New York Times saying, “It seemed like a good idea and people still like it.”

My dad is a very gentle, patient person, and now, in my forties, I’m finally getting some cooking lessons from him. Nothing formal, and 99 per cent of the time it happens organically, but he’s taught me some memorable techniques. Here’s his practically foolproof method for oatmeal, plus a dozen ideas for mix-ins.

A follow-up to our recent piece about pet food’s impact on the environment. Here’s all you need to know to make hassle-free, environmentally better meals for your pets.

While we know many of you love beans like we do, today we’re taking a step back and attempting to demystify them for those of you who don’t cook them regularly with a master recipe in the form of a step-by-step guide. And remember: To fend off potential boredom, every pot can and should be different.

Due to a combination of skinflint-ness, disinterest, and disappointment in most restaurants (I don’t even have a favorite now, so don’t ask me), plus an increasing inability to hear in loud places (this will happen to you, too, if it hasn’t already) I have begun cooking for friends at home once again. 

We all know someone who’s overwhelmed; from new parents and first responders to hospitality workers and busy next-door neighbors, it’s as important as ever to make sure close ones are well-fed and energized. Here’s how to set them up with hearty bites that come together in almost no time at all, by way of the freezer.

The basic concept: Place two thin toasted baguette slices on a plate, add toppings of choice, and set aside. Next, grab a chunk of sausage or frying cheese, skewer it up, and cook over the open flame of the firepit, turning slowly, until hot and golden brown.

When one of our staple ingredients is no longer available to us, how can we continue to enjoy foods that have felt commonplace? We reached out to some of our favorite cooks and put together a collection of recipes that usually have eggs, but don’t here, and yet will still scratch that itch.

Yes, vegetables can be cutlets, and yes, they’re better than you can imagine.

Do yourself a favor and add hardneck season to your eating calendar.

Tips and tricks for making the congee of your dreams.