More from Kitchenwise

  • Slow roasting brings out best in lamb

    By Sara Moulton
    The Associated Press | February 23, 2016 - 4:00pm

    I love lamb in all its guises: lamb chops, lamb stew, rack of lamb, ground lamb, souvlaki ... You name it, I dig it.

  • Hors d’oeuvres show a Hollywood flair

    By Sara Moulton
    The Associated Press | February 16, 2016 - 5:31pm

    So you’ve decided to host an Oscars party this year, but you aren’t sure what to serve.

  • Oysters are perfect for romanctic day

    By Sara Moulton
    The Associated Press | February 9, 2016 - 4:24pm

    One of Valentine’s Day’s enduring customs is to launch the annual Feast of Love with a dozen raw oysters on the half shell washed down with a chilled bottle of bubbly.

  • Skip a step to make a better baked pasta

    By Sara Moulton
    The Associated Press | February 2, 2016 - 4:00pm

    If there’s anything more comforting than boiled pasta in a sauce, it’s got to be baked pasta in a sauce.

  • Foil-baked fish is surprisingly easy

    By Sara Moulton
    The Associated Press | January 26, 2016 - 4:09pm

    The Chinese like to feature whole steamed fish on the menu of their New Year’s feasts.

  • Little beer adds lot of flavor to sliders

    By Sara Moulton
    The Associated Press | January 19, 2016 - 5:39pm

    Big provisions are required to watch the big game, and nothing’s more substantial than a burger, even in its smallest form – the slider.

  • Salsa offers a fresh approach to fish

    By Sara Moulton
    The Associated Press | January 12, 2016 - 4:00pm

    The French love to cook fish by poaching it in a flavored liquid, usually a combination of herbs and either white wine or water and leeks or onions.

  • Cauliflower offers cutlet option

    By Sara Moulton
    The Associated Press | January 5, 2016 - 4:02pm

    Let’s say that one of your new year resolutions was to eat healthier and lose some weight. Join the crowd, right?

  • Hot cheesecake? You truly will be surprised

    By Sara Moulton
    The Associated Press | December 29, 2015 - 7:00pm

    Cheesecake is usually served cold. So brace yourself for something a little different.

  • Stovetop offers sweet potato shortcut

    By Sara Moulton
    The Associated Press | December 22, 2015 - 4:00pm

    One of the biggest challenges of producing a holiday meal is figuring out how to cook all of the various dishes and land them all on the table at the same thrilling moment.

  • Duck: It’s better than it’s quacked up to be

    By Sara Moulton
    The Associated Press | December 14, 2015 - 7:13pm

    The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why.

  • Makeover lends flavor to stuffed mushrooms

    By Sara Moulton
    The Associated Press | December 8, 2015 - 5:26pm

    When I was a kid and my mother was throwing dinner parties, I noticed that one of her go-to appetizers was stuffed mushrooms.

  • Cheese crackers have potential as a gift

    By Sara Moulton
    The Associated Press | December 1, 2015 - 4:32pm

    When I was a kid, my parents sometimes brought home tins of deliriously delicious cheese crackers.

  • Dumplings embrace tastes of Hanukkah

    By Sara Moulton
    The Associated Press | November 24, 2015 - 6:29pm

    Many of the signature dishes of Hanukkah involve either cheese or frying in oil or both.

  • Crank up the flavor of holiday gravy

    By Sara Moulton
    The Associated Press | November 10, 2015 - 7:40pm

    Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off script when it comes to side dishes and exactly how to cook the big bird.

  • Homemade apple pie can be tricky to master

    By Sara Moulton
    The Associated Press | November 3, 2015 - 5:25pm

    Any number of tasks may strike you as easy as pie, but anyone who’s ever actually made a pie can tell you that it actually requires some care if you want it to turn out well.

  • For total comfort, embrace an easy gnocchi

    By Sara Moulton
    The Associated Press | October 27, 2015 - 3:00pm

    You probably associate gnocchi with the Italian dumplings made from potatoes.

  • Popcorn variations please kids, adults

    By Sara Moulton
    The Associated Press | October 20, 2015 - 3:04pm

    It’s that time of year again, when gaggles of little ghosts, goblins and ghouls expect sweet treats.

  • Cooking dry beans proves worth the effort

    By Sara Moulton
    The Associated Press | October 13, 2015 - 3:00pm

    Until I went off to college and became a vegetarian out of financial necessity, beans really weren’t a part of my life.

  • Ditch dairy to make most flavorful soup

    By Sara Moulton
    The Associated Press | October 6, 2015 - 5:02pm

    This time of year, with the weather getting colder, I love to serve soup for supper.

  • DIY English muffins prove worthwhile

    By Sara Moulton
    The Associated Press | October 6, 2015 - 5:01pm

    Jasper White, one of my favorite Boston-area chefs and an old friend, likes to tell a story about the time Julia Child insisted he make common crackers (the hard round crackers served with chowder in New England) from scratch.

  • Chops, steaks really need easy, warm salad

    By Sara Moulton
    The Associated Press | October 6, 2015 - 4:59pm

    Chops, steaks really need easy, warm salad This recipe is a template for topping sauteed steaks or chops of most any kind with a wilted salad, a splendid dish for a late summer dinner.

  • Mother’s recipe fares well over the years

    By Alicia Ross
    Food Columnist | September 29, 2015 - 10:46am

    Chicken or steak Diane was that show-stopping dish served tableside in the fancy restaurants of my childhood.

  • Spaghetti sauce moves beyond garlic

    By Alicia Ross
    Food Columnist | September 22, 2015 - 11:12am

    Can you make a quick spaghetti sauce worth eating without using onion or garlic?

  • Sweet, savory recipe caps season for peaches

    By Alicia Ross
    Food Columnist | September 15, 2015 - 3:00pm

    Peach season almost is gone, so you will not want to wait until next year for this delicious dinner of pork and peaches.