Latest by KATIE WORKMAN

Published on August 6, 2020 - Page 11
It’s been months since the coronavirus pandemic limited restaurant options and caused many people —even the most kitchen-phobic among us — to try to...
Published on March 19, 2020 - Page 11
We all know by now that whole grains are good for us and that we should be eating more of them. Anyone who has dipped a toe (or spoon) into the world...
Published on March 12, 2020 - Page 11
There is something about the humble sturdiness of a root vegetable that can be very pleasing, and even inspiring. First stop — soup! This soup...
Published on February 27, 2020 - Page 9
Any flaky white fish would be perfect in this recipe. You just want a mild, moist fish, which then will be encased in a crunchy coating, and a base...
Published on February 27, 2020 - Page 9
Sauces, dressings, salsas, mustards, honeys, international ingredients. The selection of condiments at grocery stores has expanded dramatically in...
Published on February 6, 2020 - Page 9
If you’ve never heard of jackfruit, keep your eyes open: You’ll start noticing it everywhere. Jackfruit is a very large tropical fruit often used as...
Published on January 1, 2020 - Page 5
From early December through Jan. 1 (or beyond, depending on how fervently you hang on to the holidays), the pop of a Champagne or sparkling wine cork...
Published on December 12, 2019 - Page 11
Nothing says “celebration” like a ridiculously expensive piece of meat. Well, that’s not really true, but this is the time of year for splurging, in...
Published on December 1, 2019 - Page 22
Let’s say guests are staying with you for some part of the holiday. You’ve planned a beautiful, robust holiday dinner. You’ve even been prescient...
Published on November 24, 2019 - Page 29
For many of us who love to cook and host on Thanksgiving, one central mystery remains: What to pour? Before I turn to the experts, I’ll offer up...