Simmered Black-Eyed Peas with Tomatoes

Simmered in onions, thyme, and tomatoes— Jewish soul food at its best.

Mississippi Praline Macaroons

A favorite dessert of Southern Passover seders.

Holiday Honey Chicken with Fruit

Serve with fluffy white rice to soak up all the juice.

Is There a Difference Between Brown and White Eggs?

Paying more doesn’t mean they’re better for you.

"Dirty Matzoh" Dressing

A country Jewish recipe to be served at Passover.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

What's a Maraschino Cherry?

That sweet, bright-red orb can’t possibly be fruit.

Fungus Amongus

Coming soon: American-grown truffles.

Local Fizz

Go locavore with soda pop.

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Opening Night at the Eat-O-Plex

Can pizza and beer save the movies?

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

Danger: Food Present

Food allergies are on the rise and on the mind.