Aromatic fresh basil motivates dinner many a night all year long. Shredded over pasta, pureed into vegetable soups, torn on a steak sandwich, chopped in fish salad and raw in tomato salads. I never get enough. We grow so much basil in the garden that I can use it like lettuce. Never mind the containers of pesto stocked in the freezer.

When the ...Read more

If you’re searching for a dessert that’s indulgent, sophisticated, and utterly comforting, then you’ve come to the right place. This chocolate cream pie is the answer you’re been looking for. Made with dark chocolate, cream cheese, and a hint of ...Read more

There are two types of muffins in the world: cupcakes masquerading as muffins, and those that are hearty, wholesome, and not overly sweet. Any ...Read more

What’s the first industry to fall victim to climate change? There’s a decent argument that it already happened — more than 600 years ago.

When the Norman Conquest in 1066 installed a French feudal aristocracy in the British Isles, the invaders brought with them a love of winemaking. Those skills flourished in the conditions of the ...Read more

A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.

Zucchini Frittata

Serves 2

Active Time: 35 ...Read more

As a Los Angeles native, I am very familiar with chopped salads. It seems like my city is famous for them. La Scala began the craze with their garbanzo bean, salami, cheese and lettuce chopped salad over 50 years ago. Then, of course, there was the famous Brown Derby Cobb Salad that had chopped iceberg lettuce, cheese, tomatoes, bacon and ...Read more

Rich steak, enlivened with peppercorns and bathed in pan juices enriched with cream just may be my favorite steak preparation. I’m not alone. Steak au poivre (pepper steak) has been revered for more than a century in France and beyond. The cream and booze in the sauce sound old school, but few dishes have as much staying power as this classic....Read more

If you’re the kind of person who loves to scroll through TikTok or Instagram, and find all of the latest food trends, welcome. Between hot honey Brie, ...Read more

When you get a hold of nice ripe peaches, it can be tempting to just take a big bite and eat them straight-up. But if you’re using them for a classic peach pie, homemade ice cream...Read more

I took a couple of cans of this Finnish Long Drink over to my neighbor’s pool.

Honestly, neither of us was expecting much, something along the lines of the multitude of seltzers on the market that all taste like some combo of flavoring plus fizzy soda. One drink of this though, and my neighbor and I looked at each other and said, “Whoa.”...Read more

Now is the season for wild Alaskan salmon, but you won’t find it fresh in our stores. Once caught, it is blast frozen to lower the core temperature to 40 below, freezing the fish all the way through before the cells begin to break down.

Treated this way, the salmon remains “fresh” for as long as it’s kept deep-frozen. Of the five ...Read more

Inspiration usually strikes Charlie Burrows in the middle of the night.

The proprietor of LuLu’s Public House can’t sleep when his brain starts coming up with new foods for the Minnesota State Fair. He’ll fire off a two-word text to his son, Max Burrows, or jot something down in his journal.

Those nocturnal bursts of creativity have ...Read more

For more than 100 years, the banana split has been one of America's most iconic ice cream treats. It doesn't take a genius to figure out why.

For starters, the colossal luxury treat thought to have been invented by pharmacist David "Doc" Strickler in Latrobe, Pennsylvania, in 1904 is 100% shareable, so it offers a pretty good bang for your buck...Read more

When I’m looking for a brothy, eggy dish, I typically have turned to shakshuka.

The North African dish has become beloved all over the globe — and certainly in my kitchen — consisting of stewed tomatoes infused with spices and peppers. Eggs are nestled in the tomatoes and gently cooked until the whites are set, but the yolks are still ...Read more

Sweet cherries are one of August's favorite offerings for making a quick and simple cobbler, tart or buttery shortcake for dessert. But the ruby-red stone fruits, which are in season through early September and chock full of good-for-you antioxidants, can add a punch of sweet flavor to a lot of other dishes, too.

That includes salads, which are...Read more

Amber Estenson is an opera singer fluent in three languages. But to her fans, she’s That Midwestern Mom.

The Frazee, Minnesota, mother of three has cultivated a sizable online following with the sing-songy, curler-clad persona of a discount-grocery-shopping home cook. Her videos simultaneously celebrate and skewer some of the hallmarks of ...Read more

As August slips by, I try to cling to every sunny minute. Give me the dishes that require nothing more than the freshest local produce, good spices and no-cook recipes that I can whip up in my bare feet, music blasting away.

The best summer meals are all about ease and simplicity. Lately I’ve been making cold soups, whirred together in the ...Read more

For Heinz ketchup, nothing is more important than tomatoes. Sure, by calories, a tablespoon of the flagship condiment is 80% added sugar. But by weight — and frankly, by reputation — it’s Heinz Tomato Ketchup for a reason. Now some of those tomatoes are in peril from climate change.

The $5 billion-plus Heinz brand is critical to Kraft ...Read more

Can’t resist Chick-fil-A’s menu? You might be in trouble, then, with the addition of three seasonal items, just in time to cure those back-to-school blues.

Starting Aug. 26, the Atlanta-based chain will feature a fan favorite sandwich, reintroduce a nostalgic milkshake that’s been off the menu for more than a decade and roll out a new ...Read more