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    Oranges

    A supermarket staple? Sure. Delicious year-round? Not even close. That’s why we love oranges in winter, when they’re at their sweet, juicy best.

  • Article

    Cooking with spinach

    At the supermarket, we have a choice when it comes to spinach: baby, bagged, or bunched. When we tested Susie Middleton's Lemon-Thyme Spinach, we decided to try each kind to see how different…

  • Article

    Grapefruit

    Grapefruit, a sweet-tart delight that goes beyond breakfast, can be used in deliciously unexpected ways.

  • Article

    Turmeric

    Our Chicken, Lemon & Olive Stew owes its bright yellow color to turmeric, a relative of ginger. Both the rhizome and the leaves of the turmeric plant are edible, but it’s…

  • Article

    Fall for Pear Desserts

    Turn juicy autumn pears into warm cakes, crisps, cobblers and more

  • Article

    Squash Season

    Sure, we love butternut and acorn, but there’s a world of winter squash out there—let us introduce you

  • Article

    Roasted Red Peppers

    Jarred roasted red peppers are a pantry staple for many busy cooks. Great as a topping on bruschetta and sandwiches or as a smoky flavor booster for pastas, dips, and…

  • Article

    Sushi-grade label is no guarantee

    Recipes for raw or rare fish dishes, like sushi, seviche, or John Ash's fresh tuna burger, often call for sushi- or sashimi-grade fish. These interchangeable terms sound like they might be…

  • Article

    Local or Organic?

    Q: If I have to choose between a food that’s organic and one that’s local, which should I buy? Allison Sanderson, Sacramento, CA A: The ideal choice is local and organic.…

  • Article

    Getting to know passionfruit

    Passionfruit adds an exotic, tropical flavor to summery fruit salads, sorbets, and frozen blender drinks, like daiquiris. Native to South America, these eggplant-color orbs are like inside-out Faberge eggs—their dull,…

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