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  • Recipe

    Blacker & Tanner

    This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’…

  • Menu

    South of the Border Soup & Sandwich Supper

    Spice up a weeknight with this easy Mexican-inspired menu

  • How-To

    Soup Suppers

    Turn to the pantry for a satisfying one-pot meal

  • Recipe

    Black Bean Soup with Sweet Potatoes

    The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

  • Recipe

    Miso-Glazed Cod

    This recipe, excerpted from The Food You Crave, brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because…

  • Article

    Black pepper primer

    A black peppercorn is the dried unripened (green) fruit of the flowering vine Piper nigrum. The berries turn black and get their wrinkled appearance during the drying process. Their subtle…

  • Article

    Fresh Mexican

    Spice up summer's freshest ingredients

  • Menu

    (Veggie) Burger Night, with a Mexican Twist

    Whether or not you're a vegetarian, you won't miss the meat in this flavorful Mexican-inspired menu.

  • Recipe

    Tomatillo & Avocado Salsa

    This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

  • Recipe

    Mexican Black Bean Burgers

    It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.