Marinated Mango and Jicama Salad

Tossed with lime juice, mint, and cayenne for a sweet, spicy, refreshing salad.

Chiles Rellenos Strata

Chiles, salsa, and sour cream combine in this custardy egg casserole.

Mochi Ice Cream

Like a Japanese ice cream sandwich, sweet mochi dough encases ice cream

Basic Savory Mochi (Age Mochi)

Glutinous rice cakes, called mochi, are used throughout Japanese cuisine. Try your hand at making your own with this straightforward recipe.

Welsh Rarebit Bites

Beer-laced cheese spread on toasted bread makes for undeniable deliciousness.

Flank Steak Salad with Arugula

Hearty yet healthy, this salad has black beans, black-eyed peas, red onions, and sweet bell peppers.

This Year I Will ...

Resolutions that are attainable, fun, even educational— and all available right here.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Ribera's the New Red

While Rioja still commands respect among the retired, and Priorat makes wines that only rock stars can afford, Ribera del Duero is fast becoming the new darling of Spain’s red wine world.

Old Beer Is New Again

Aging suds in oak casks comes back in style.

The New Whiskey Rebellion

In the rye versus bourbon smackdown, bourbon has always triumphed.

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Sensitive New Age Cocktails

Does a happy bartender make a better drink?