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Recipes You'll Go Nuts For

When I make granola I add almonds, pumpkin seeds, sunflower seeds, sesame, and flax, all healthy . . . if a bit fattening. Try different kinds of nuts and see which you like the best. They are often more affordable bought in bulk at health food stores but be sure there is a high turnover, they can get stale quickly.

Feb 11, 2011
Seasons by the Sea: Muncha Buncha Frito Pie

I read recently that Spam is making a comeback. Is this because times are hard and buying a canned pork product that requires no refrigeration is some people’s idea of a way to save money and feed their families a balanced diet? Or is it a retro return to the foods of our youth that gave us some comfort? Perhaps a little of both. 

Nov 27, 2008
Seasons by the Sea: Of Dips, Wings, and Pigskins

Will Jordin Sparks have a wardrobe malfunction while singing the national anthem? Will Tom Brady be able to play? Will his gazelle of a girlfriend, Gisele Bundchen, be an albatross as Jessica Simpson has been for Tony Romo? Will I have enough spicy chicken wings to last through the halftime show? Is my TV screen big enough? 

These are the burning questions gnawing away at me in anticipation of Super Bowl XLII. 

Jan 31, 2008
A Soul Food Primer

The name “soul food” gained popularity in the 1960s when the word "soul" became associated with all things African-American. But its origins go way back to the Antebellum period, when slaves in the South would create meals out of discarded meat parts (pig’s feet, ham hocks, tripe) and the tossed-away leafy tops of vegetables such as beets and turnips, and otherwise would rely on whatever they could catch, fish, or farm for their meals.

Feb 22, 2007
Seasons by the Sea: Football Food

Football for a person who likes to cook is an excuse to pull out an arsenal of retro junky recipes. Chile con queso made with Velveeta cheese! Deviled shrimp! Guacamole, chips ’n’ dips galore! Buffalo wings, spicy killer chili with corn bread. I think the only requirements for being appropriate football food is it must be fattening and easy to pick up.

Jan 25, 2007
Uncorked: Wine Labels, Explained

Wine labels are highly regulated by the federal government, more methodically even than food labels. It is mandatory to identify in some detail at least seven items, some so boring that it led to the invention of a second label on the back of the bottle to split the tedium and give us a bit of relief and respite while reading the primary label.

Apr 14, 2005
Long Island Larder: Football and Lasagna

Are you ready for some football? America is. That day of days, Super Bowl Sunday, is upon us and it’s the most-watched television event in the country. So chances are that, wherever you are, some football will be part of your consciousness on February first. 

Jan 29, 2004
The Long Island Larder: Winter Vegetable Stew

"Memory recalls dishes that have pleased the taste; imagination pretends to see them; there is something dreamlike about the whole process." — "On Appetite," Brillat-Savarin

Here we are — locked in the drears of January with nothing much active and pleasurable to do. Except cook! And think about food we shouldn't have and still stick to the traditional New Year's vow to lose 10 pounds.

Jan 25, 1990
Recipe: Tarte Tatin

Here's a French version of apple pie alleged to have been invented by two spinsters who ran a rustic restaurant in Lamotte-Beauvron, a hamlet not far from Paris.

Dec 8, 1988
Recipe: "Hermits," or Spice-Laden Cookies

"Hermits" are chewy, spice-laden cookies that date back to early 19th-century cookery in America, and there are many variations on the basic recipe.

Nov 25, 1988
The Long Island Larder: White Chocolate Mousse Pie, 1988

Except for Easter basket bunnies, white chocolate used to be relatively difficult to find, but the Nestle Com­pany produces a “baking bar” carried in most supermarkets.

Mar 31, 1988
In Season: Hors d'Oeuvres Invented, But Not Bizarre

Hors d'oeuvres demand attention.

Feb 12, 1976