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• A Good Appetite: Cocktail Nuts With a Spicy Twist

  With both sweet and exotic elements, a bowl of spiced cashews is the right match for a cocktail. Read More... Posted May 17 2013, 02:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Nuts, Snack Foods

• City Kitchen: A Fresh Approach to Soft-Shell Crabs

  It’s hard to go wrong with a sauce of browned butter, preserved lemon and toasted almonds. Read More... Posted May 17 2013, 11:02 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Crabs

• Hakka Dishes That Helped Define Chinese-Restaurant Cooking in America

  How the gypsy cuisine of China ended up in restaurants all over the U.S. Read More... Posted May 15 2013, 07:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Chinese Food (Cuisine), The Hakka Cookbook (Book), Anusasananan, Linda Lau

• Making Fried Chicken With Confidence

  Overcoming the intimidation factor is a big step toward making your own fried chicken without complications. Read More... Posted May 14 2013, 03:32 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Poultry, frying

• Taking a Curry Cooking Class in Kerala

  A rickshaw ride in the Cardamom Hills of Kerala, in southwestern India, leads to instruction in a fragrant local dish. Read More... Posted May 14 2013, 11:55 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Fruit, Kerala (India)

• City Kitchen: Torta Pascualina Has Stepped Up in Class

  Torta pascualina, which was considered peasant food, has evolved into a beloved tradition, served even in times of plenty with great delight. Read More... Posted May 10 2013, 04:47 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks

• A Good Appetite: Pulled Pork Doesn’t Have to Be the Work of a Day

  Pulled pork doesn’t have to be the work of a day. Choose a smaller boneless shoulder roast. Read More... Posted May 10 2013, 02:13 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Barbecue

• Media Decoder: New Cooking Show on Fox to Feature Children as Chefs

  The new show, “Junior Masterchef,” will be one of five reality shows from Gordon Ramsay on the network. Read More... Posted May 10 2013, 01:57 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Ramsay, Gordon, Reality Television, Upfronts (Television)

• Modern Love: Mom’s Cooking Comes Between a Husband and Wife

  My mother fed me so well, there was no room for my wife’s cooking. Read More... Posted May 09 2013, 03:12 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Families and Family Life, Marriages, Kimchi (South Korean Food), Korean Food (Cuisine), Tupperware Brands Corporation|TUP|NYSE, Costco Wholesale Corporation|COST|NASDAQ, Modern Love (Times Column)

• What's for Dinner?: A Main-Course Salad With Spinach and Chickpeas

  This salad hits all the requisite flavor and textural notes – sweet, salty, tangy, fresh, crisp, soft and rich. Read More... Posted May 07 2013, 12:58 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Salads, Cooking, What's for Dinner?

• Mary McCartney’s Warm, Messy Take on Vegetarian Cooking

  In Mary McCartney’s famous family, cooking and eating vegetarian was no big deal. Read More... Posted May 06 2013, 02:04 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Vegetarianism, Eggplants, McCartney, Mary

• A Good Appetite: Shakshuka, a Rich Egg Dish That Satisfies

  Eaten around the clock during Passover, this dish combining eggs, tomatoes and other ingredients is a great fit for brunch at any time of year. Read More... Posted May 03 2013, 04:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Eggs, Passover

• Shakshuka, a Traditional Baked Egg Dish

  Melissa Clark shows how to make a classic Middle Eastern dish featuring a spicy tomato sauce with eggs baked on top. Read More... Posted May 03 2013, 04:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Eggs, Tomatoes, Middle East, Clark, Melissa

• City Kitchen: With Jamaica Out of Reach, Making Jerk Chicken at Home

  A Caribbean dish of jerk chicken, served with coconut rice and peas, is enough to conjure up the dream of a sunny Jamaican day. Read More... Posted May 03 2013, 03:00 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Jamaica (West Indies)

• Personal Journeys : Learning to Love ‘the People’s Food’ in Ho Chi Minh City, Vietnam

  At Vietnamese restaurants in America, all kinds of foods are served together — noodles, soups, stir-frys, spring rolls. But in Vietnam, restaurants are often devoted to a single dish. Read More... Posted May 02 2013, 07:30 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Vietnam, Ho Chi Minh City (Vietnam)