Winter is the season for red chile enchilada sauce. You can almost smell the piñon and juniper smoke ...

The long nights of January always lead my imagination down a well-worn path to the garden. As I ...

The dark days around winter solstice make human beings hungry for light. It could be a decorated tree, ...

A group of newly acquainted food writers wandered up the cobbled roads of a Roman hill, presumably toward ...

The Jewish American tradition of eating Chinese food at Christmas is rooted in pragmatism and loneliness. In the ...

Last summer, I bought a pile of bitter eggplant at the farmers market. I’d never heard of it, ...

As holiday talk builds to a festive pitch, and the cold darkness moves to embrace you, don’t sleep ...

Thanksgiving, as we observe it today, doesn’t have much in common with the original feast of 1621. The ...

Chiles rellenos harnesses the glorious combination of chile and cheese, an unstoppable culinary force if there ever was ...

Thick socks. Steaming soup. A warm spot by the heater. A crop of garlic in the ground. These ...

Halloween, more than almost any other holiday, is about fun. It’s like New Year’s, but with corn syrup ...

I somehow made it through childhood with minimal exposure to what I now realize was, for many, a ...

In front of an Agway store in Montpelier, Vermont, a sign announces “World’s Largest Zucchini Here.” The grower, ...

Most dishes are either raw, like salad, or cooked, like a cake, but you can find dishes that ...

Mom got her chicken soup recipe from her mom. It’s a simple, brothy affair with lots of dill, ...

I’ve been getting Chinese chives at the farmers market from a vendor named Nancy. She told me how ...

When August hits, I make a point to enjoy summer like it’s going out of season. Some of ...

On the edge of a field on the outskirts of Missoula, Mont., a small roadside farm stand does ...

A tree-ripened peach needs nothing but a place for the juice to drip after your face dives into ...

The brief, glorious moment when tomatoes are everywhere marks the culinary apex of summer. This drawn-out, tomato-ey solstice ...

My first kitchen job involved making six gallons of gazpacho every Sunday. This was back when earning your ...

In the neighborhood where I grew up, my go-to spot for culinary excellence was Armando’s Pizza. If I ...

Canning the harvest should be a joyous and rewarding experience, but if you're in over your head, it ...

Every inch of the cilantro plant is edible, but the seeds (aka coriander) and leaves get most of ...

Every October I make Concord grape juice, and then seal it away in jars. I hoard these sweet ...

While fast food isn’t the hamburger’s only venue, it was engineered for life on the go from the ...

The farm-to-table movement has pushed chefs to find creative ways to showcase the local harvest. Menus are loaded ...