Modern Pantry

Flan-tastic

In Britain, the word “flan” does not conjure up a Hispanic-style, set, creamy custard, but instead is a sponge or pastry case containing a sweet or savory filling. In particular, a fruit flan means a sponge base with a creamy filling and topped with a layer of fruit…

Terrific Tarragon

To some, tarragon is an acquired taste, but I assure you, it’s a taste that is very much worth acquiring. Make an effort to get to know this tender herb, and you will be rewarded with its uniqueness and originality. It will absolutely make you a better cook.

Meyer Lemon and Poppy Seed Layer Cake with Roasted Rhubarb and Thyme Compote

This Meyer lemon and poppy seed layer cake — with roasted rhubarb and thyme compote — delivers a pastel-colored dessert that is as fresh and delicate as an early spring morning.

Spring Thaw

Savor spring with weeknight dinners that incorporate early produce with the last vestiges of winter’s harvest.

Make Potatoes the Star

The potato’s versatile charms make it the perfect foil for the rich, concentrated flavors of winter cooking.

Winter Warmers

By the time January and February roll around, days are cold, wet, and often dreary. We tire more easily and can feel depleted without the energizing effects of the sun…

Inaugural Autumn

Here are a few quick and easy weeknight dinners that can be made in 40 minutes or less and require very little hands-on time. Best yet: The leftovers are easily packable and make for tasty lunches during the workweek.

Lentils

A staple in so many other parts of the world — lentils are bursting with nutrients, rich in protein, packed with fiber and slow-release carbs, incredibly versatile, and cheap to boot.

As the Season Turns, Savoring Spelt

As we dip our toes into the waters of this new season, I think you just may find that spelt is a great excuse to crack open the window and let in some of that cool autumn breeze while preheating the oven. The best of both worlds, no?

Midsummer Italian Feast

Have you ever wondered why food in far-off places like Tuscany or Provence tastes so much better than at home? More often than not, it’s because dishes are prepared with locally grown ingredients

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