flash in the pan

Harness the power of food science for a better breakfast.

Deploy the vibrant, versatile roots in dishes from latkes to 'Christmas sweaters.'

This earthy autumnal condiment improves everything it touches—from pasta to Thanksgiving turkey.

Sweet, tangy, and deeply complex, the from-scratch stuff is better in every way.

The fragrant Turkish eggplant dish is named for its ability to separate a man from his consciousness.

My friend Terrie recalled the first time she tried my dad’s salad. “My eyes popped open and my ...

“Always drink your best beer,” my buddy Chad Harder says. “That way you will always be drinking your ...

I met my first watermelon salad at The Covington restaurant in Edgartown, Massachusetts. The dish consisted of watermelon ...

At an overpriced tapas joint, I once took a chance on charred cucumber salad. The dish sounded counterintuitive, ...

Nearly 2 percent of the land in the lower 48 states is lawn. In most populated areas, the ...

I make a point to eat a dandelion every day. The whole plant is edible, from the sunny ...

If you know any rhubarb recipes that call for less than a cup of sugar, you are a ...

He didn’t like curry, and to this day purports to hate coconut, but my son Remy would walk ...

Kohlrabi is an acquired taste. It’s bland, with a mild hint of mustard-like fire, and is surrounded by ...

“Are there carrots?” asked my friend. The question was not existential. He was coordinating many meals, and wanted ...

I’ve often wondered what, exactly, Little Miss Muffet was eating when she sat on her tuffet. Curds and ...

My son Remy was supposed to bring cheese and crackers for the ski team potluck, so of course ...

One of my favorite snacks is sprouted almonds. I’ll soak a cup of raw almonds in a mason ...

In Okinawa, Japan, the Tokko Shrine honors a sailor named Maeda Riemon for bringing sweet potatoes to Japan ...

There's much to adore about the avocado. It’s creamy as mayonnaise, has a mild nutty flavor, and is ...

I still have a lot of garlic from last year’s harvest. So to make sure I get through ...

Plov is a hearty and meaty rice-based meal from Central Asia. The dish is widely considered the progenitor ...

At the final farmers market of the summer, I was buying winter melons from a farmer named Nancy. ...

As winter heads into full gear, fresh produce is starting to feel like a faded memory. The tomatoes ...

When you hear “green tomatoes,” does the word “fried” come to mind automatically? Aside from that Southern classic ...

At the 12th annual Butte Bouldering Bash a few weeks back, rock climbers gathered to scramble up the ...

It wasn’t love at first bite, but I finally warmed up to the shishito pepper. The name is ...