The scoop on vegetable ice cream

Ice cream is a sweet treat that is easy to fall in love with, and it tastes all the more heavenly in summer, when hot days and humid nights beg for something cool on the tongue. And if you churn it yourself, that’s really something to scream about. You don’t even need fancy ingredients — […]

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Refreshing cocktails for summer

When it comes to a cold adult beverage, I almost always opt for a hop-heavy pour of India pale ale. It’s a learned taste, to be sure, but one that never seems to disappoint. But when Pittsburgh’s steamy, sticky weather rolls around, making T-shirts stick to your ribs like a damp shower curtain, I thirst […]

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Jazz up corn on the cob

Lots of sweet butter and a sprinkle, or two, of salt. Maybe some freshly ground black pepper, if a shaker’s within easy reach on the picnic table. That’s how so many of us enjoy fresh-picked corn on the cob. It’s hard to go wrong with tradition, but simple isn’t necessarily better when it comes to […]

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Serve afternoon tea, the “Downton Abbey” way

If you’re a fan of “Downton Abbey,” chances are you’re soon to be in a funk. After six seasons, PBS’s “Masterpiece” series will air its series finale March 6, leaving scores of Anglophiles crying in their crumpets. It’s been a long, slow ride where — admit it — it sometimes feels like nothing ever happens at the […]

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Lidia Bastianich gives a lesson in Italian cooking

Lidia Bastianich has written a dozen cookbooks since arriving in America more than 40 years ago, introducing at least two generations of Americans to the delights and intricacies of regional Italian cooking. Rather than simply dazzle like so many celebrity chefs, she keeps it simple. Ms. Bastianich’s persona on TV and in print has always […]

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A few ideas for those Thanksgiving leftovers

Thanksgiving dinner takes so much time, energy and planning to prepare, and then everyone’s done eating in what feels like five minutes. It’s enough to drive a conscientious cook crazy. Thank goodness, then, for the meal’s many leftovers, which give those of us who prepare the holiday feast a second (and maybe even a third) […]

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Stunning, reliable cranberries are steeped in Thanksgiving’s heritage

BROWNS MILLS, N.J. — Love ’em or hate ’em, cranberries have long been part of America’s culinary history. Even before Gen. Ulysses S. Grant gave orders in 1864 for the tart ruby berries to be given to Union soldiers as part of their holiday meal, cranberries were common on the table. Native Americans ate them and […]

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J. Kenji Lopez-Alt explores the science of home cooking

A self-described science nerd, and proud of it, J. Kenji Lopez-Alt planned a career in biology when he entered the Massachusetts Institute of Technology in the late 1990s. He was the type of kid who chose Nickelodeon’s “Mr. Wizard’s World” over ABC’s “Full House.” The only problem was, much as he loved science, he absolutely hated working in […]

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All-star Thanksgiving: Roast turkey parts instead of the whole bird

Every year on Thanksgiving Day, the same scene plays out on countless American dinner tables. You score with the holiday bird’s thigh meat (so moist and juicy) but its breast, most unfortunately, is a dry and stringy epic fail. Thank goodness for gravy. Or maybe it’s the reverse. The breast meat carves into tender, magical […]

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A gluten-free Thanksgiving

Cooking for someone with a wheat allergy or sensitivity is never easy, but it’s particularly trying during the holidays. So much of what we love to serve at our Thanksgiving table is chock-full of gluten — from the buttery crust on the pumpkin pie, to the giblet gravy, to the fresh-from-the-oven bread and rolls that are […]

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Let’s eat: Pan-seared corn and quinoa salad

So you’ve been asked to bring a potluck dish to a Memorial Day cookout this weekend, and you’re thinking a salad might be an easy way to go. How about one that highlights one of late spring/early summer’s first crops, sweet corn? If you love the vegetable boiled or grilled on the cob, you (and […]

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Tart it up with rhubarb

Locally grown veggies are starting to show up in area grocery stores and farmers markets. Many of these early offerings — spinach, baby lettuces, peas, asparagus — are sweet, tender and green. Rhubarb — that brightly colored, perennial veggie we old-fashioned souls love to fold into pies, cakes and jams — is starting to poke […]

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