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Cooking & Recipes

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    1. Choose a cheese, any cheese for modernist macaroni dish

      05/14/13 CookingBy Scott Heimendinger, Associated Press

      Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldn't it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables?

    2. Relishing five years of Stir Crazy, and 1,300 dinner ideas

      05/14/13 CookingBy Janet K. Keeler, Times Food and Travel Editor

      I have this theory about home cooks. Most of us have about 10 meals in our dinnertime repertoire, and they revolve with infuriating frequency.

    3. Braised Fennel Wedges with Saffron and Tomato an easy, tasty side dish

      05/14/13 CookingBy Ileana Morales, Times Correspondent

      Cookbook author Deborah Madison tells me fennel is in the carrot family. Its nicknames include bulb fennel, Florence fennel, and finocchio. Formally, it's Foeniculum vulgare var. Azoricum.

    4. Backfin Blue Café Edamame Salad is colorful addition to any picnic or meal

      05/14/13 CookingBy Ellen Folkman, Times Correspondent

      I'd love to have the edamame salad recipe from Backfin Blue Café. Thank you.

    5. Weekday dinner inspiration: Beef, Black Bean and Corn Nachos and more

      05/14/13 CookingBy Janet K. Keeler, Times Food and Travel Editor

      This is the introductory column of Stir Crazy. It ran on May 21, 2008, the Wednesday before Memorial Day.

      Mon | Memorial Day

    6. Little sandwiches, special sweets for a Mother's Day tea party

      05/07/13 CookingBy Lennie Bennett, Times Staff Writer

      Official days of recognition have always seemed artificial to me, over-hyped opportunities for the retail industry to part us from our money. Why should my children feel they must send expensive gifts to me on Mother's Day, for example, when they express their love for me most meaningfully in their frequent phone calls …

    7. James Beard Foundation honors 'ChopChop,' 'Gran Cocina Latina'

      05/07/13 CookingBy J.M. Hirsch, Associated Press

      The pages of this year's top food publication don't read like your average gourmet glossy. That's because the only trend ChopChop magazine — named publication of the year by the James Beard Foundation — cares about is how to get America's children eating healthier.

    8. Throw a dinner party in honor of 'The Great Gatsby'

      05/07/13 CookingBy Emily Young, Times Correspondent

      When Baz Luhrmann's The Great Gatsby opens Friday, we'll all want to live in the Roaring Twenties.

    9. Weekday dinner inspiration: Orzo with Pecorino and Mushrooms and more

      05/07/13 CookingBy Janet K. Keeler, Times Food and Travel Editor

      Mon. | Meatless meal

      Meaty mushrooms add bulk and earthy flavor to many vegetarian dishes including Orzo with Pecorino and Mushrooms (recipe below). This recipe calls for cremini mushrooms, which are young portobellos and sometimes labeled baby bellas. Slice them thickly to give the dish more …

    10. Escape to taste of France with Julia Child's mussels simmered in wine

      04/30/13 CookingBy Ileana Morales, Times Correspondent

      Every time we have Moules à La Marinière for dinner it feels so elegant. As if we are in France, eating mussels very much the way Julia and Paul Child would have. The recipe comes, of course, from Mastering the Art of French Cooking.