In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local...
Author: Ligaya Mishan
Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of...
Author: Sam Sifton
Author: Elaine Louie
Author: Florence Fabricant
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served...
Author: Julia Moskin
There may never be a better book title than "Aristocrat in Burlap," a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable...
Author: Julia Moskin
These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family. For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive...
Author: Gabrielle Hamilton
Roasting brussels sprouts in schmaltz - rendered poultry fat -gives them an incredibly nutty richness that you can't get from any other fat. If you are making the schmaltz from scratch for this recipe...
Author: Melissa Clark
A good Southern kitchen relies on thrift and layers of flavor, and this dish is an example of both. Dora Charles, who put this recipe in her book, "A Real Southern Cook: In Her Savannah Kitchen," says...
Author: Kim Severson
Frying latkes in schmaltz - rendered poultry fat - is the traditional Ashkenazi method, what Central and Eastern European Jews typically did before assimilating in America. It makes for an exceptional...
Author: Melissa Clark