This one-pot chicken and cabbage soup is topped with flavor-boosting store-bought pesto. Big, fiber-rich butter beans add a creamy bite, but you can easily swap them out for cannellini beans or navy beans if you prefer. This soup works well with leftover chicken — simply shred or chop cooked chicken and add it to the soup to reheat once the ...Read more

True to its appearance, the artichoke has a bit of a prickly lore.

The folklore

The Ancient Greeks credit Zeus with the creation of the artichoke. As punishment for the deception of his mortal seductress-turned-goddess, he transformed her into the artichoke plant, with spiky petals guarding her resilient heart. The artichoke ...Read more

Rice pudding is one of those sweet desserts I yearn for in the cold, dreary winter months. It seems many cultures have their own variations on this simple dish, including arroz con leche, India’s kheer, Greek rice pudding or Italian rice pudding, to name a few.

Rice pudding can be baked or cooked on the stovetop. I like this stovetop recipe ...Read more

Soup reigns as one of the most satisfying winter meals. Good, hot soup from the big kettle chock-full of flavors and textures warms everyone.

Canned soup reminds us of sick days home from school. On busy weeknights, we level up with soups from the supermarket refrigerated deli section. Twenty minutes gives us time to blend store-bought broth, ...Read more

The first time I went to visit my best friend in London, she insisted we go to a traditional Sunday roast. While the roast beef was exceptional, the real standout to me was the traditional sticky toffee pudding served at the end of the meal. It was decadent without being cloyingly sweet, and felt somehow celebratory and comforting all at the ...Read more

French hachis Parmentier is the kind of dish that sneaks up on you. At first glance, it’s humble — ground beef, onions, and carrots baked beneath a layer of mashed potatoes — but just like its cousin, homeandleisure/recipes/varietymenu/s-3973011">Read more

One benefit of being a food editor is that I get the opportunity to try out recipes from the latest cookbooks, often before they have even made it onto store shelves. It keeps me on my toes with what's trending, and over the years it has had the fringe benefit of greatly expanding my culinary skills.

But these days, I'm also tempted on a daily ...Read more

I was floating down the currents of the Internet, which is rarely a good idea, when I encountered a food question that shook me to my core.

This was the question: "My partner made spaghetti, but didn't rinse the pasta. I couldn't eat it or serve it. Isn't rinsing pasta a must?"

The question made my blood boil, and then it made my blood run ...Read more

CHICAGO — “Dine well, do good.”

It’s a simple quote plastered in big, bold letters above Inspiration Kitchens’ service window in Chicago's East Garfield Park neighborhood. But it’s a value that extends beyond the front-of-house and out into the world, where students hope to land a job in the culinary industry after they’ve ...Read more

Busy week coming up? Cook up these easy poached chicken breasts infused with the flavors of the ubiquitous Vietnamese sauce nuoc cham in your slow cooker on Sunday. Then enjoy the leftover chicken three different ways over the days to come — ladled with the broth over rice noodles, layered with vegetables on a sandwich and mixed with mayo to ...Read more

Q: How long can I safely freeze certain foods?

A: Freezing food is a smart way to cut waste and save time, but even frozen food has limits on quality. While frozen items kept at 0 F (-18 C) remain safe indefinitely, their taste and texture can suffer over time.

Meats like beef steaks or whole chicken maintain best quality for up to 12 months. ...Read more

Years ago, I was traveling to Vienna on a freezing day and stopped into a restaurant on the outskirts of town. I ordered the goulash and was astounded with its flavor profile and cozy comfort as the wind was howling outdoors. What made it unusual to my American palate was the combination of bittersweet caraway seeds, sweet Hungarian paprika and ...Read more

After a recent move, we realize it’s time to lighten the load. The excess books, knickknacks and record albums need to go, but so do the pounds. As a trained chef and recipe developer, I cook and eat all the right foods. The trouble is, I eat too much. A new year offers the opportunity to make a few adjustments.

Cutting the fat, for example. ...Read more

I’ll be honest: I don’t often get creative with my salads. If you come over for a weeknight dinner, I’ll likely be serving a big bowl of greens tossed with a ...Read more

If I had to choose just one dessert to eat for the rest of time, I’d pick brownies. They are rich, chewy (or cakey, if that’s your preference), and ...Read more

When did buying a stove become like buying a car?

After replacing our refrigerator, wall oven, dishwasher, furnace, hot water heater and air conditioning unit, it was time to get a new stove. We’ve been in the house for 12 years and there was nothing else left to replace.

Besides, we needed it. One burner on the old stove worked fine, as ...Read more

WASHINGTON — Lawmakers in 2024 let lapse the authority for states to reimburse food stamp recipients who lost their benefits to fraud. Several lawmakers want to reverse course.

In the two years the Agriculture Department had the reimbursement authority, it identified 1.9 million fraudulent transactions using stolen Supplemental Nutrition ...Read more

An eggs Benedict casserole is not only delicious, hearty and filling, but it also gives you the ingredients and taste you love from eggs Benedict in an easy, make-ahead form. For the best results, make the sauce while your casserole bakes. Serve the final dish with some fresh fruit.

Eggs Benedict Casserole

Serves 12

Active Time: 20 minutes

...Read more

Brownies are the classic all-American dessert — a sweet that crosses all generations, from young to old. Brownies might have a cake- or fudge-like texture, depending upon the amount of flour and fat called for in the recipe. They can be cut into big squares or rectangles and are often dusted with powdered sugar.

I am partial to a fudgy ...Read more