Chocolate-chip sour cream cake (2007-11-07T05:00:00Z)

Makes one 9-by-13-inch cake 1 stick of butter, at room temperature 2 cups sugar 3 eggs, separated 16 ounces sour cream 1 1/2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 12 ounces chocolate chips 1. Have ready a greased 9-by-13-inch rectangular baking pan. Set the ...

Mango-red pepper salsa (2007-11-07T05:00:00Z)

This salsa is also excellent with peaches or apples instead of mango. 1 red bell pepper, cut into 1/4 -inch cubes 1 ripe mango, peeled and cut into 1/4 -inch cubes 1 small onion, finely chopped Juice of 1 lime 1/2 cup lightly packed fresh cilantro leaves, chopped 1 tablespoon olive oil 1 small fresh hot chili pepper Salt and ...

Tortilla chips (2007-11-07T05:00:00Z)

Serves 10-15 These keep well in an air-tight container at room temperature for up to 4 days.

Roasted chicken parts (2007-11-07T05:00:00Z)

Serves 4 Many supermarket chickens are so moist that you can roast them in a very hot oven without worrying that they'll dry out. During cooking, the skin will turn very crisp. Here, we rub them lightly after roasting with butter.

Yogurt and cucumber sauce (2007-11-07T05:00:00Z)

Serves 4 1/2 teaspoon salt, and more to taste 1 small, firm cucumber, peeled and coarsely grated 2 cups plain yogurt 2 garlic cloves, crushed Juice of 1/2 lemon Pepper, to taste 1. In a small bowl, sprinkle 1/2 teaspoon of salt over the grated cucumber. Let stand for a few minutes, then squeeze dry with your hands and transfer ...

Chocolate pudding (2007-11-07T05:00:00Z)

Serves 4 3 tablespoons cornstarch 2 cups whole milk 1/2 cup sugar 1/2 cup unsweetened cocoa powder 1/8 teaspoon salt 1/3 cup warm water 1 tablespoon vanilla extract 1. In a small bowl, whisk the cornstarch and gradually whisk in 1/4 cup of the milk, stirring to form a smooth paste.

Crudités platter with spicy miso dip (2007-11-07T05:00:00Z)

Serves 8 VEGETABLES

Spicy chicken stew (2007-10-31T04:00:00Z)

Serves 14 4 tablespoons vegetable oil 1 large chicken (about 4 pounds), cut into 8 pieces and skinned 2 quarts water 1 quart chicken broth 1 can (28 ounces) crushed tomatoes 1/2 cup corn flour 3 medium onions, chopped 1 large green bell pepper, chopped 1 tablespoon smoked paprika (or substitute regular paprika) 4 cloves garlic, chopped 1 teaspoon ground ...

Pumpkin gingerbread (2007-10-31T04:00:00Z)

Makes one 10-inch cake CAKE

Celeriac, parsnip, and potato gratin (2007-10-31T04:00:00Z)

Serves 4 Butter (for the dishes) 3/4 cup whole milk 1 cup heavy cream 6 sprigs fresh thyme 3 garlic cloves, crushed 2 Yukon Gold or Yellow Finn potatoes, thinly sliced 1 small celeriac, thinly sliced 1 parsnip, thinly sliced 4 leaves fresh sage, chopped Salt and pepper, to taste Pinch of freshly grated nutmeg 1. Have on hand 4 ...

Al biryani (2007-10-24T04:00:00Z)

Serves 8 Huda Ahmed's al biryani is vegetarian because she prefers it this way. You can use this recipe and add 1 pound cooked boneless chicken breasts or lamb at the end.

Baked French toast (2007-10-24T04:00:00Z)

Serves 6 Instead of apples, you can make this with Bartlett or Anjou pears. Peel and halve them, cut out the cores, and chop them coarsely.

Fried green tomatoes (2007-10-24T04:00:00Z)

Serves 4 1/2 cup milk 1/4 cup fine dry bread crumbs 2 tablespoons bacon fat or butter 4 firm green tomatoes, sliced 1/2 inch thick Salt and pepper, to taste 1. In separate shallow bowls, place the milk and bread crumbs.

Alfajores (2007-10-24T04:00:00Z)

Makes 24 cookies Butter (for the sheet) 1 can (about 14 ounces) sweetened condensed milk 2 cups flour, or more if necessary 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/4 cup confectioners' sugar, plus more for sifting (optional) 2 egg yolks 1 tablespoon grated lemon rind 2 tablespoons cognac, brandy, rum, or milk ...

Potato, apple, and camembert timbales (2007-10-24T04:00:00Z)

Serves 4 You need four tall ramekins that are each 1 cup capacity. A mandoline or another hand-held slicing device is useful here.

Earl Grey brownies (2007-10-17T04:00:00Z)

Makes 25 The batter makes a thick brownie that is chilled after baking. The top is coated with a layer of rich chocolate ganache before the mixture is cut into squares. For both the brownie and the ganache, Chocolate Idol winner Blanche Ip recommends using a top quality bittersweet chocolate in the range of 66 to 72 percent chocolate liquor.

Pasta with bell peppers and ham (2007-10-17T04:00:00Z)

Serves 4 2 large red bell peppers 3 tablespoons olive oil 3 medium red onions, sliced 7 ounces thinly sliced serrano ham or prosciutto, cut into thick strips 2 tablespoons capers 4 tablespoons chopped fresh basil Salt and black pepper, to taste 1 pound dried tagliatelle 1. Turn on the broiler. Set the peppers on a rimmed baking sheet and ...

Baked beans (2007-10-17T04:00:00Z)

Serves 8 Roasting tomatoes with spices concentrates their flavors and produces a well-seasoned pot of beans.

Big blue slaw (2007-10-17T04:00:00Z)

Serves 10 1 1/2 cups mayonnaise 1/2 cup sherry vinegar, or more to taste 1/3 cup sugar 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 head (about 3 pounds) red cabbage, quartered, cored, and thinly sliced 2 medium carrots, grated 6 scallions, diagonally sliced into 1-inch pieces 1/2 pound good-quality blue cheese, crumbled 2 teaspoons celery seed 1. In ...

Oven-roasted mussels with garlic butter (2007-10-17T04:00:00Z)

Serves 8 as tapas, 4 as an entree 1/2 cup (1 stick) unsalted butter, at room temperature 2 shallots, finely chopped 4 cloves garlic, finely chopped 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh chives 1 tablespoon chopped fresh thyme 1 tablespoon lemon rind 2 tablespoons lemon juice Dash of hot sauce Salt and pepper, to taste 1 crusty ...

Pears poached in red wine (2007-10-17T04:00:00Z)

Serves 6 1 1/2 cups dry red wine 1 cup sugar Grated rind and juice of 1 orange 4 whole cloves 6 cardamom pods, crushed 1 1-inch piece of fresh ginger root, peeled and chopped 6 whole peppercorns 6 firm Bartlett or Bosc pears, peeled with stems intact Salt, to taste

Arepas (2007-10-10T04:00:00Z)

Arepa flour is a pre-cooked corn flour sold in Latin American groceries as masarepa or farina P.A.N. Do not confuse it with masa harina.

Almond-stuffed dates wrapped in bacon (2007-10-10T04:00:00Z)

Makes 15 15 dates, pitted 15 whole almonds 5 strips bacon 1. Turn on the broiler. Set a rack on a broiling pan.

Thin crust pizza (2007-10-10T04:00:00Z)

Makes four 7-inch pizzas 1 pound store-bought pizza dough, at room temperature Flour (for shaping) 2 tablespoons olive oil, plus more for sprinkling 1 clove of garlic, thinly sliced 1 can (14 ounces) crushed tomatoes 1 teaspoon salt 1 teaspoon sugar 1/2 cup fresh basil leaves, coarsely chopped Coarse semolina flour or cornmeal (for sprinkling) 10 ounces fresh mozzarella, torn ...

Chicken nuggets (2007-10-10T04:00:00Z)

Serves 4 Serve with your favorite dipping sauce - ketchup, mayonnaise, honey mustard, barbecue sauce, or Chinese duck sauce.

Pad Thai (2007-10-10T04:00:00Z)

Serves 4 Almost everything here - except tamarind pulp and dried shrimp - comes from the supermarket. Do all the chopping and assemble the ingredients on a tray. You'll also need a deep wok or skillet.

Beef chow fun (2007-10-10T04:00:00Z)

Serves 4 1 pound fresh wide rice noodles 3 tablespoons vegetable oil 1/2 pound flank steak, thinly sliced against the grain 1 small onion, sliced into wedges 2 teaspoons Chinese rice wine (Shaoxing if possible) 1/4 cup soy sauce 1 bunch Chinese chives (or scallions), cut into 1-inch lengths 3 cups mung bean sprouts

Cauliflower with tuna, raisins, and capers (2007-10-10T04:00:00Z)

Serves 4 1 teaspoon salt, or to taste 1 head cauliflower (about 3 pounds), cored, trimmed, and cut into florets 3 tablespoons olive oil 1 clove garlic, finely chopped 1/2 cup golden raisins 1 tablespoon drained capers 1/2 teaspoon crushed red pepper 2 large ripe native tomatoes, cored and coarsely chopped or 1 pint cherry tomatoes, quartered 1 can (6 ...

Carrot pate (2007-10-10T04:00:00Z)

Makes about 2 cups 3 medium (about 1/2 pound ) carrots, cut into 1-inch pieces 2 teaspoons vegetable oil 1 small onion, chopped Grated rind of 1 orange 1/4 cup orange juice 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon 1/3 cup water 1/2 cup walnuts 4 ounces extra-firm tofu, diced 2 tablespoons red miso 1 teaspoon Worcestershire sauce ...

Orange-scented cranberry and pecan scones (2007-10-10T04:00:00Z)

Makes 12 SCONES

Honey wheat-germ whole-wheat bread (2007-10-03T04:00:00Z)

Makes 2 loaves 1 1/2 cups hot tap water 1 tablespoon yeast 1/3 cup honey 1 teaspoon salt 1 1/2 c ups whole-wheat fl our 1/2 cup wheat germ 3 tablespoons shortening or butter 3 cups unbleached all-purpose flour, or more as needed Extra unbleached all-purpose flour (for kneading) Extra butter (for the tops) 1. Have on hand two 8 ...

Tofu and spicy pork sauce with crispy fried rice (2007-10-03T04:00:00Z)

Serves 4 "Everyone loves this recipe, which they know from Chinese restaurants as ma po tofu," writes Masaharu Morimoto in "Morimoto: The New Art of Japanese Cooking." "It's a versatile dish, which here is served over crispy rice. You could also serve it over noodles. For a change, I sometimes like to fry cooked rice until it's crispy and sprinkle ...

Caramelized sweet potatoes (2007-10-03T04:00:00Z)

Serves 4 These are served at Morimoto instead of French fries. "Most people can't get enough of them," writes Masaharu Morimoto in his new book.

Black bean soup with cumin and tomatoes (2007-10-03T04:00:00Z)

Serves 6 Dried black beans are one of the few varieties that do not need soaking; some people think that soaking makes them break during cooking. In this soup, however, broken beans thicken the broth and give it a great texture. Even with soaking, remove several ladlefuls of beans from the pot and mash them with a fork, then stir ...

Brown and white rice with black beans (2007-10-03T04:00:00Z)

Makes about 9 cups or enough to serve 9 To achieve white rice and brown rice with perfect textures, cook them separately. If you prefer to serve them separately, you'll have about 6 cups of white (to serve 6) and 3 cups of brown (to serve 3).

Beef samboussas (2005-10-19T04:00:00Z)

Serves 6 2 tablespoons canola oil 2 green bell peppers, cored, seeded, and finely chopped 2 onions, finely chopped 1 1/2 pounds lean ground beef 1 cup frozen green peas, thawed 1 tablespoon tomato paste 1 tablespoon ground cinnamon 1 teaspoon ground cayenne 1 teaspoon ground nutmeg 1 teaspoon ground turmeric Salt and black pepper, to taste 1 tablespoon flour ...

Chicken in the pot (2005-10-19T04:00:00Z)

Serves 6 1 large roasting chicken (4 to 5 pounds) Salt and pepper, to taste 5 sprigs fresh thyme 2 tablespoons olive oil 3 plum tomatoes, cored and quartered 2 medium onions, cut into eighths 1 cup white wine 1 cup water Extra thyme sprigs (for garnish) 1. Dry the chicken and clean the cavity. Season the cavity and outside ...

Clams in garlic and wine (2005-10-19T04:00:00Z)

Serves 8 as an appetizer. These clams, writes Penelope Casas in ''Delicioso!" are standard tapas fare along Spain's coast. ''The sauce is exceptional for bread dunking," she writes. The 1 1/2-inch aquacultured mahogany littleneck clams from Great Eastern Mussel Farms work especially well in this dish.

Golden potato salad with smoked trout and green beans (2005-10-19T04:00:00Z)

Serves 4 Any cured fish or meat can be substituted for the trout.

'Grilled' toasts (2005-10-19T04:00:00Z)

Serves 4 If you have a gas stovetop, you can grill toasts by setting them directly on very low flames, watching them carefully, and turning them with tongs as soon as the bread singes. Or use a stovetop gas grill to toast the bread.

Merlot risotto with tenderloin of beef (2005-10-19T04:00:00Z)

Serves 4. Red wine makes a complex risotto that is a deep mahogany color, writes ''Risotto Risotti" author Judith Barrett, a Cambridge resident. The dish is accompanied by beef tenderloin.

Smoked pork loin (2005-10-19T04:00:00Z)

Serves 6. For smoking, you need hickory or other wood chips, plus lump hardwood charcoal.

The woeful grocer (2007-11-07T05:00:00Z)

We can't always shop like the Parisian housewives of our domestic fantasies - sniffing peaches at the fruit stand, bossing around the butcher, and pinching all of the soft cheeses. Sometimes it is late, or we are hard up, or we are far from home, and under the harsh lights of a small, sad market we must make do.

Plonkapalooza (2007-10-31T04:00:00Z)

Their names may never grace the entrance of a grand estate, be seen on anyone's Top 100 list, or send chills up the spine of an ace sommelier, but in this world of overrated pleasures, simple, inexpensive wines with the power to please enjoy a celebrity status all their own.

The wine list (2007-10-31T04:00:00Z)

Below, you'll see notes for wines that received a top pick from at least one panelist, along with a typical retail price and the name of the retailer that nominated the wine. Other shops carry these bottles, so check your local stores too.

Tasters' choices (2007-10-31T04:00:00Z)

Erik Johnson Transplanted Wisconsinite Erik Johnson has been wine director at L'Espalier since 1997 and of Sel de la Terre in Boston and Natick.

Pros offer their picks (2007-10-31T04:00:00Z)

Erin O'Shea Eastern Standard, 528 Commonwealth Ave., 617-532-9100. Affordable white: 2004 Librandi Efeso, Val di Neto, $45. "This is my surprise favorite. It is an amazing value and tastes like a beautiful white Burgundy with notes of Brazil nut, lemon meringue, and well-balanced acid and minerality." Affordable red: 2004 Cos Cerasuolo di Vittoria, Sicily, $45.

Some of these sommeliers' wines are older than they are (2007-10-31T04:00:00Z)

Glance around any of Boston's high-end dining rooms and you'll find that almost everyone, from your server to your busboy, is a fresh-faced 20-something. For the industry, that's no surprise. It's an accessible career start for those with a strong back and a need for quick cash. But for Boston's wine scene, the invasion of youth is new.

Kids cook up a tasty project (2007-11-07T05:00:00Z)

LEXINGTON - It sounds like a recipe for chaos: 20 fifth-graders in a school cafeteria kitchen on a muggy Saturday afternoon, preparing an ambitious seasonal menu for a guest list of 120. But at the Bridge School here late last month, everything was running like clockwork. The children were lined up, wearing aprons, ready to cook dinner for a crowd ...

Cobb salad with green goddess dressing (2007-11-07T05:00:00Z)

Serves 6 as a main course This recipe was adapted by Lori Deliso of the Dinner Party Project from "Martha Stewart 2002 Annual Recipe Cookbook."

Brewers hoping hard cider can make a commercial comeback (2007-11-07T05:00:00Z)

CHARLTON - Hard cider is here, but it hasn't arrived. True, pubs and supermarkets have been stocking big brand hard ciders like Hornsby's and Woodchuck for years, increasing the popularity of the alcoholic older sibling to sweet cider. But, hard cider makers say, what's generally available does not even approach the variety of hard ciders that are being brewed - ...

On the street where you live (2007-10-31T04:00:00Z)

A short walk from Nadine Nelson's home is a small farm where tuft-headed hens cluck contentedly and grape vines twine the latticework in the late autumn sun. "Look as these! They're just perfect," says Nelson, stooping to pluck a handful of ripe red, yellow, and orange heirloom tomatoes.

Big tastes in a tiny kitchen (2007-11-07T05:00:00Z)

On her website, smittenkitchen.com, food blogger Deb Perelman describes her kitchen as "80 square feet of fourth-floor circa-1870 New York City walkup tenement building joy with a skylight on top." She has one stainless steel counter, a small gas stove, a carefully curated spice rack, and a pantry full of wedding registry pots, pans, and appliances.

Famous wardrobe malfunction gave him great exposure (2007-09-26T04:00:00Z)

This week, Adam Roberts, 28, the self-styled kitchen novice behind the popular blog amateurgourmet.com, is food website hopping on a virtual book tour to promote "The Amateur Gourmet: How to Shop, Chop, and Table-Hop Like A Pro (Almost)." That means that the author, skinny and nebbishy, with a nasally musical theater voice that would fit perfectly on NPR's "This American ...

Double a recipe with a click and get a shopping list, too (2007-07-11T04:00:00Z)

Alicia Shea's recently conceived website is the offspring of 25 years of dinner parties and thousands of hours logged in front of a computer. Based in her Belmont kitchen, cookingwithalicia.com offers an array of dishes ; some a re throwback s (American chop suey), others perennial favorites (banana bread). But you have to start somewhere, and if boiling water seems ...

A whimsical American take on French food (2007-08-08T04:00:00Z)

The Art Deco-style blog header on Lucy's Kitchen Notebook promises Lyon, France, stories, essays, photos, and cooking. A tiny, hand-drawn heart at the end of her list hints at the motivation behind the blog. It's not renown, as Lucy Vanel doesn't participate in international blogging events like Wine Blogging Wednesday or Leftover Tuesday. And it's certainly not dollars -- or ...

Postings from Paris are full of personality (2007-08-22T04:00:00Z)

David Lebovitz, an expatriate author and former pastry chef, blogs about cooking and eating in Paris. His posts are both high brow and low brow, funny and weird, and sometimes almost embarrassingly revealing. "Most bloggers are just like their blogs," says Lebovitz, on the phone from his home in the City of Light, where he has been living for four ...

Teaching the ABCs of healthy eating (2007-11-07T05:00:00Z)

Twelve-year-old Maccus Vilain is on a diet. That means a couple of things have changed in his world - for starters, rice. Born of a Trinidadian mother and a Haitian father, Maccus has enjoyed rice as a culinary staple his whole life. His mom used to fry rice in oil before coating it in bouillon and then simmering it to ...

For chef Maws, walk-in fridge is where it all begins (2007-11-07T05:00:00Z)

Craigie Street Bistrot is a walk-down, cozy cave of a restaurant surrounded by steam pipes in the basement of a Harvard Square apartment house. Five years ago chef and owner Tony Maws signed a lease on the space, rented an apartment two floors up, and started cooking. He inherited his equipment from the previous tenant and opened on what he ...

Vietnamese grilled short rib (2007-11-07T05:00:00Z)

"Steakhouse restaurants don't get much culinary credibility," says Jamie Bissonnette, chef de cuisine at KO Prime. When he and consulting chef Ken Oringer planned the menu for the steakhouse that replaced Spire in the Nine Zero Hotel, they looked at other restaurants around the country to see how they could "chef up" their menu and balance the appeal of a ...

For dipping (2007-11-07T05:00:00Z)

If you're hosting or contributing to a party and looking for an appetizer, a crudités platter is always welcome. For years, Americans had a mundane approach to this French tradition by dipping veggie sticks such as carrots and celery into ordinary mayonnaise-based sauces. Raw broccoli and asparagus spears joined the usual suspects, and bowls of Russian dressing were displaced by ...

A light touch with toffee (2007-11-07T05:00:00Z)

New England Toffee Company was started in Acton by Kathy Frizzell when she tried to duplicate a family Christmas gift. Her version of the candy was so popular at a fund-raiser where her husband worked that he cajoled the then-unemployed mother of three into starting a business. That was January 2003, and with the use of a local church's commercial ...

Spilling the beans about a special crop (2007-10-03T04:00:00Z)

NORTH BEVERLY - Charley Baer's plants look parched and shriveled, as though a major drought has hit the region. But this is a good sign. Baer's Best beans are almost ready to harvest.

Spreading the love (2007-09-05T04:00:00Z)

It's back-to-school time, and for those feeling nostalgic for childhood, the peanut butter and jelly sandwich on the kids' menu at Flour Bakery + Cafe might hit the spot. It's the classic version - seeded raspberry jam and smooth peanut butter slathered on spongy, fresh-baked white bread, then cut in half and served on a napkin in a woven basket. ...

One man's search for PB&J perfection (2007-09-05T04:00:00Z)

The quest for the perfect peanut butter and jelly sandwich is as personal and subjective as the search for beauty or truth - but far more filling.

Mashed or roasted, potatoes have appeal at holiday meal (2007-11-14T05:00:00Z)

The feast table does not seem fully set without a potato dish - or two. You can roll out gnocchi and brown gratins until the doorbell rings, but nothing is more satisfying than a masterful rendition of simple classics - mashed or roasted potatoes.

Boston chefs remix the Thanksgiving feast (2007-11-14T05:00:00Z)

Thanksgiving is a holiday at which we generally know what to expect: the roast turkey, the sweet potatoes with mini-marshmallows, the pumpkin pie just like grandma used to make. Tradition is a wonderful thing; it gives the annual meal more meaning.

Get a grip (2007-11-14T05:00:00Z)

Which is better? That these cutting boards come in pink and green and red and yellow and other colors, or that they're equipped with hundreds of tiny suction cups underneath to prevent them from moving under your furiously chopping knife? Let it remain one of those great mysteries, because you only have to choose a color. Actually, choose a couple. ...

A classic pie theme and its variations (2007-11-14T05:00:00Z)

For my adult life, our Thanksgiving pie - pecan - has been made by my Aunt Raya. It turns out that she is not the source of our tradition, however. My mother is responsible for it.

Turkey farms offer fresh birds for table (2007-11-11T05:00:00Z)

For many retailers, the holiday rush officially begins the day after Thanksgiving, but for turkey farms the busy season begins in the fall and culminates on the holiday. For cooks looking to impress their Thanksgiving guests with a fresh local turkey, there are options in the Globe NorthWest circulation area.

Italian 101, and then some (2007-11-11T05:00:00Z)

Primavera 20 Pleasant St., Millis 508-376-2026, primav.com Hours: Tuesday through Thursday, 4:30-9:30 p.m.; Friday and Saturday, 4:30-11 p.m.; Sunday brunch, 10:30 a.m. to 2 p.m.; dinner, 3 to 9 p.m. Reservations accepted Accessible to the handicapped Major credit cards

The rabbi won't go hungry for kosher (2007-11-11T05:00:00Z)

The chirpy beat of a Shania Twain hit pulsates as Rabbi Moshe Waldoks examines the overhead menu at Café Eilat in Brookline in search of a light lunch. He finds it quickly: pizza.

Neighborhood eatery places Greek accent in West Peabody (2007-11-11T05:00:00Z)

West Side 682 Lowell St., Peabody 978-536-4422 Hours: Open seven days, 6:30 a.m. - 9 p.m. Credit cards accepted Handicapped accessible

The rabbi won't go hungry for kosher (2007-11-11T05:00:00Z)

The chirpy beat of a Shania Twain hit pulsates as Rabbi Moshe Waldoks examines the overhead menu at Café Eilat in Brookline in search of a light lunch. He finds it quickly: pizza.

More than just a sandwich shop (2007-11-08T05:00:00Z)

For years, the stretch of Mass. Ave. between Porter Square and Arlington was the dead zone of Cambridge. Seedy liquor stores, broken-down gas stations, and an MBTA bus yard were its main landmarks. But change is finally coming to North Cambridge, where a handful of new eateries, boutique shops, and fancy condos recently debuted. And Jim Walsh is among the ...

Steak sandwich (2008-10-29T04:00:00Z)

Serves 4 1/2 Spanish onion, finely chopped 1 1/2 teaspoons balsamic vinegar Salt and pepper, to taste 1 tablespoon olive oil 4 boneless sirloin steaks, about 1-inch thick (4 to 5 ounces each) 4 small crusty sandwich rolls (each 6 inches long) 2 ounces soft blue cheese, such as Gorgonzola 1. In a small bowl, combine the onion, vinegar, salt, ...

Cauliflower soup (2008-10-29T04:00:00Z)

Serves 8 Butternut squash adds body and it's nice orange color to this soup, but you can also make it entirely with cauliflower, in which case the mixture is white. You may be surprised how delicious cauliflower tastes in soup.

Blue state special (2008-10-29T04:00:00Z)

Politics is a sport that consists mainly of talking. But on Election Day, it looks like a real contest, a game. We the electorate are both players and spectators: We bring it in the voting booth, then retire to the stands to watch what we have wrought. And, as with football, baseball, and for all I know croquet, we eat, ...

Only ewes can make great cheese (2008-10-29T04:00:00Z)

SHUSHAN, N.Y. - The Battenkill Valley in New York's Washington County was settled in the 1840s by Scots-Irish immigrants and their sheep. Over the decades, rams and ewes gave way to the dairy cattle that now dot the landscape. But on a stretch of Route 61 in tiny Shushan, a scant four miles from the Vermont border, sheep are staging ...

Humble food, done grandly (2008-10-29T04:00:00Z)

A Beatles song is on the playlist, and we've just polished off meatball sliders ($11, above) on toasted brioche with homemade tomato sauce. They're very good. A cast-iron pot of meaty Boston baked beans ($5.25) arrives. Someone is serious about this humble dish, which isn't cloying or overrun with molasses, and is plenty soupy and smoky.

Our beer map (2008-10-29T04:00:00Z)

NICE AND SLOW Berkshire Brewing Co. Steel Rail Extra Pale Ale Medium-bodied with a balance of malty sweetness and hop bite. It's 5.2 percent alcohol by volume, so you won't get derailed. (About $6 for a 22-ounce bottle. D & L Liquors, 113 River St., Waltham, 781-894-1907; Luke's Liquors, 167 Market St., Rockland, 781-878-0226.)

Great candidates (2008-10-29T04:00:00Z)

Electing a president is thirsty work and Election Day is guaranteed to be long and stressful . Get through the night by tapping into a tradition that goes back to the Founding Fathers: Drink American-made beer while you keep tabs on election results.

Dishing on Italian cooking (2008-10-29T04:00:00Z)

Author and cooking teacher Marcella Hazan did for Italian food what Julia Child did for French. Her "Classic Italian Cook Book," published in 1973, took American cooks beyond spaghetti and meatballs to such iconic dishes as pork cooked in milk, chicken roasted with two lemons, and Bolognese sauce. She went on to write six more books with the aid of ...

Eggplant, olive, and Parmesan sandwich (2008-10-29T04:00:00Z)

Serves 4 1/2 cup olive oil, plus more for sprinkling 2 medium eggplant, sliced 1/2-inch thick 2 large onions, thickly sliced 1 ciabatta or other crusty bread, sliced into 4 lengths (6 inches each) 1 teaspoon chopped fresh rosemary 16 pitted black olives, or more to taste, chopped 8 anchovy fillets, or more to taste, finely chopped Salt, to taste, ...

Cool it (2008-10-29T04:00:00Z)

Lucky's Lounge in Fort Point Channel channels the Rat Pack and they're doing a good job on most counts. You can almost picture Dean Martin and Frank Sinatra knocking back martinis and snuggling with babes in a banquette. They might order meatloaf, or maybe fried chicken and waffles, but one thing you can't envision is Old Blue Eyes slurping up ...

A single-minded pursuit of flavor (2008-10-29T04:00:00Z)

Scott Herritt, chef-owner of the subterranean Grotto, is cooking on a new level. Several, really: He emerged from the depths late this summer to open a new place, Marliave, a restored 1885 restaurant that features upstairs and downstairs dining areas, plus a little oyster bar.

An idea ferments (2008-10-26T04:00:00Z)

RANDOLPH - Stephanie Browne says she became seriously interested in wine when she was out for dinner with friends and wanted to know more about the wine list she was reading. Her husband, Basil, says he awakened her interest in wine on their first date, in New York City, by introducing her to a Pouilly-Fuissé.

Tastes of the Past (2008-10-26T04:00:00Z)

Three recipes from heirloom cooking with the brass sisters, a new collection of classic and historic american dishes.

Comforting (2008-10-26T04:00:00Z)

If ever there were a time to seek out comfort food, this is it. Grilled cheese, anyone?

Questions for the Authors (2008-10-26T04:00:00Z)

Questions for the Authors

Making lemonade (2003-05-01T04:00:00Z)

Frisee salad with poached mussels and potatoes. Hake with a crunchy crumbed topping over fennel and thin asparagus tips in a slightly vinegary herb sauce. Duck confit with a moist, tender flesh against tiny green lentils mixed with bits of carrots. Chocolate mousse in a pretty coffee cup with a fluff of creme fraiche. It hardly sounds like bargain fare, ...