Yesterday, D.C. Metro riders were glued to the Washington Post's food section. 'Twas the annual Cookie edition! With 26 recipes, it got fudgy, nutty, fruity (and fatty, but whatever). One twenty-sixth of it especially struck me. The ANZAC biscuit, an... More

Madeleines are about as iconic as pastries get in France, which might explain why I haven't had the nerve to offer these Fluff-Filled Chocolate Madeleines to my Paris neighbors. Actually, they'd probably like them—who in the world can resist chocolate... More

[Photograph: Shutterstock] Mario Batali had never participated in any Hanukkah rituals until he came to New York and met his wife, who loves making a big deal about Hanukkah for their kids. But just because he was a Hanukkah neophyte... More

For sandwich lovers all around the country, Friday is pretty much our Super Bowl. Starting late on Thursday night and continuing until the Thanksgiving meal is exhausted, amateur sandwich chefs will engage in a ritual that is as American as... More

Although this Brit comfort food is typically made with minced lamb, it's a dish that rolls with the punches. When replaced with ground beef, it's cottage pie. In New Zealand, spuds are the key ingredient so it becomes the potato... More

Photograph from brooklyn on Flickr It's the day after Thanksgiving, but the holiday isn't over yet. Surely you didn't forget about that pile of leftovers in your fridge. You know, the one with all the turkey. And mashed potatoes. And... More

I was searching for one last Thanksgiving trick. I flipped through my copy of the Silver Palate, hoping to find some deah simple preparation for carrots, one that would fit nicely on an already overflowing table. I’d already made glazed... More

Whip out the butane torch, kids. This Pumpkin Pie Brûlée, also from friend Brendan Cox of D.C.'s Circle Bistro, is super simple and just needs that hand-held ignition and flame tip (also good for destroying small patches of weeds and... More

We’ve done sweet potato spoon bread and Japanese sweet potatoes with scallion butter, but not a sweet potato trifle yet. The traditionally Brit dessert with a kick could be considered "fusion" since it combines Union Jack with the American harvest.... More

Really good cranberry sauce isn’t such a secret. It’s basically just a simple concoction of fresh cranberries, sugar, a little salt, and water. Boil for it for a scant five minutes, let cool, and it’s ready to go. Certainly not... More