In yesterday’s interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cookin g from French folks. Here’s a ...

A traditional dish of Morocco, tagine is both the vessel and the dish created in it. The conical top of a tagine creates a self-basting environment, so the moisture will constantly circulate and ...

Home preserving is having a renaissance. Everyone, including our neighbors and friends, seems to be preserving these days and sharing their creations and the stories behind them. To extend their ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...