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Watermelon Lime Granita [Photo by Michelle Stark, Times food editor]

How to make Watermelon Lime Granita

  1. Portobello Mushrooms With Tuscan Kale and Sweet Potato work as main course or appetizer

    Cooking

    I've made no secret of my mushroom love. As I've written, I like to divide them into two categories: the interesting varieties (oysters, shiitakes, morels, puffballs and the like) that I find at the farmers market or forage; and the less-interesting ones (buttons, creminis) I buy at the supermarket. The former I …

    Portobello Mushrooms With Tuscan Kale and Sweet Potato will work as a main course or an appetizer.
  2. From the food editor: Up your sauce game with these simple recipes

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    Most food is incomplete without a sauce. At the very least, almost everything benefits from the addition of it, a creamy capper to your dish that has the miraculous ability to tie everything together.

    Tzatziki sauce is easy to make at home. Photo by Michelle Stark, Times food editor.
  3. Got corn? How to use up the season's bounty

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    Corn takes a lot of flack.

    There's all the confusion about its identity, whether it's a grain or a vegetable. The fuss over whether it's nutritionally beneficial. The fact that it's not easy to digest. And don't get me started on high-fructose corn syrup, one of the most maligned ingredients of our time.

    Corn works well in a number of dishes.
  4. Video: How to make tzatziki sauce

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    Tzatziki sauce is a yogurt-cucumber condiment that makes a variety of dishes way better than they already are: falafel, chicken, most vegetables, anything involving a pita. It's simple to make, and really benefits from some common but specific ingredients.

  5. The Dish: Sarah Arrazola talks about how she started a fermenting company in St. Petersburg

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    Sarah Arrazola is not the first to ferment.

    Sarah Arrazola, the founder of St. Pete Ferments, talks about kombucha and raw apple cider vinegar during a fermentation workshop in February.
  6. The power of food on 'Twin Peaks': coffee, doughnut and more recipes to make for the revival

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    “Diane, I'm holding in my hand a small box of chocolate bunnies."

    “Twin Peaks” and the Double R Diner return to TV on Sunday.
  7. From the food editor: Zucchini provides the base for a light summer meal

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    Where do you find inspiration in the kitchen? It's a question I've been asking myself lately, in an effort to become more creative with my meals in the weeks ahead.

    Zucchini with Hazelnuts and Goat Cheese. Photo by Michelle Stark, Times food editor
  8. Sweeten the meal naturally with Orange and Cucumber Layered Salad With Shrimp

    Health

    My mom was a wanna-be urban farmer long before it was cool. Living in the city limits didn't stop us from growing our own veggies in a backyard garden that flanked a huge handmade chicken coop, where we raised hens for eggs.

    Looking for a fresh twist on salad? Try Orange and Cucumber Layered Salad With Shrimp.
  9. Penne With Garlic Tomatoes, Lemon Zest and Spinach healthy and tasty

    Health

    Ask my husband what his favorite comfort food is and the answer will be quick: pasta. Who doesn't love a steamy bowl of noodles?

    Vegetables bulk up this whole-grain penne dish while bringing nutrients and lots of color.
  10. Video: How to make Rosemary Spiced Nuts

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    These are an ideal snack if you're craving something salty and flavorful but still want to err on the side of healthy. They also work really well as bar snacks, so stock up your mixers and have these ready for your next home happy hour.

    Rosemary Spiced Nuts

    Michelle Stark
Rosemary Spiced Nuts

New #CookClub recipe: White Chicken Chili

This is a hearty and warming stew for this time of year.