recipe Archives - Page 2 of 31

Pining away for spicy autumn soup with piñons

This fall was a banner year for piñons, aka pine nuts, in northern New Mexico. We used this ancient food to cook from soup to nuts.

This new cookbook, Irish Bakery, hints at what my family’s cooking might have been like if my grandmother had lived long enough.

This new cookbook from Amber Guinness highlights the coastal cooking along the Tyrrhenian Sea from Tuscany to Sicily.

Guinness isn’t just for St. Patrick’s Day. The malty, slight bitter draught gives a nice complexity to a super-spicy gingerbread.

Fondue made with beer brings back sweet memories of building up an appetite hiking in the Swiss Alps. Fondue was the perfect answer.

Moosehead’s Grapefruit Radler makes a dandy whole wheat bread with citrusy overtones like a caraway rye. Good use for stale beer!

Left with a bucket of assorted beers after the Super Bowl, we decided to cook with it rather than wait for balmy temps to drink it outdoors.

I didn’t make it to Dickie Brennan’s Bourbon House (144 Bourbon St., New Orleans, La.; 504-522-0111; … Bourbon House knows the season’s spiritsRead more

Historic Gallier House in French Quarter provides a domestic picture of privileged Creole life in 19th century New Orleans.

When we learned that Junior’s claims The World’s Most Fabulous Cheesecake®, we rode the F train to Brooklyn to put that boast to the test.