It's day 2 of Thanksgiving leftovers, and already I'm getting a little tired of just reheating the dishes I served on Thursday. T...

"...the magazine equivalent of throwing an M-80 into a bowl of ramen and taking a crime-scene photo of the results." That'...

8-2-Eat is my food-focused list series. A perfect Friday distraction. Beans taste particularly good in the winter, when they can be simme...

Do you believe in luck? Many people don't; I don't really--except that I sort of do. Like a lot of people, I know that many thing...

I know I just wrote about Corn-Leek Soup last week, but this Mexican variation on corn soup is just too good to pass up while the sweet ...

Earlier this year, I shared a recipe for a "punchier" potato-leek soup, which was my attempt to make a more flavorful version o...

Soon spring produce will be arriving, and I'll be switching my focus to all those wonderful fresh flavors. I'm starting to see ...

The first lesson about pho: it's pronounced "fuh," as in rhymes with "duh," which is what you can say once you...

Growing up in Portland, Oregon, we spent a fair amount of time at the beach. For people used to beaching in California, Florida or along ...

Black Bean Soup is my favorite winter soup. It's something I've been making for over 20 years, having discovered the Silver Palat...

Consider the day after Thanksgiving. You're stuffed and you might not want to cook. But there are all these leftovers. Especially Tur...

Apples and cheese make a great pair. If I'm in the mood for a light dinner, a sliced apple, a sharp cheese and a glass of wine--a bol...

Summer is coming to a close, which means markets--both the farmers variety and the typical grocery store--are loaded with fresh vegetable...

It's official. Momofuku is coming to D.C.! Finally, David Chang, who is from Northern Virginia after all, will make the nation's...

This soup is kind of a mutt, but I love it anyway (mutts tend to be lovable, don't they?). In making it, I thought a little bit about...