Apr 5, 2010
Who doesn't love banana bread? It's delicious, easy to make, and possibly the best use for overripe fruit ever invented.
Apr 5, 2010
This indispensable ingredient gives body and flavor to all kinds of dishes.
Mar 31, 2010
Each year when I go home to Mississippi for Easter, I look forward to eating coconut cake. While ham, lamb, potato salad, and other typical springtime dishes are on the rotating list of foods my family enjoys at Easter, coconut cake is a constant.
Mar 17, 2010
While testing several recipes for an upcoming issue, we had a glut of extra egg whites. Normally, I'd contemplate for days or even weeks what to make with them. But with the surge of warm weather we had over a recent weekend in New York City, I actually felt like eating angel food cake. I knew the exact recipe I wanted to use, too.
Mar 9, 2010
Here's how to braid the elegant, cardamom-scented pulla bread featured in our April 2010 issue (128).
Mar 8, 2010
This little-known West African spice enhances the flavor of everything from marinades to mulled wine.
Mar 8, 2010
From its extract to its leaves, this warming spice lends distinct flavor to all kinds of dishes.
Mar 3, 2010
Never having opened young coconuts, I referred to an online step-by-step pictorial. When the cleaver lodged in the middle, I picked up the whole outfit and pried it open over a bowl to catch all the liquid inside. Then I scooped out the coconut with a spoon, as if it were Jell-O. The meat was that soft.
