©iStockphoto.com/lela When I have a craving for a really decadent dish—macaroni and cheese, say, or rice pudding—I prefer to make it for myself as opposed to ordering it in a restaurant. This is for two reasons: first, I think that... More

It's probably some kind of shill to say that one of Mario Batali's own recipes is itself proof that making his Basic Tomato Sauce is worth your time. But the sauce has become a freezer ingredient that I couldn't do... More

As an undergrad, I spent a semester studying in Russia. Our host mothers urged hot kasha (referring to any kind of porridge) on us in the sub-zero mornings, and they served a different kind of kasha (buckwheat groats) as a... More

©iStockPhoto.com/GeoffBlack After a night out drinking delicious beer and feasting on succulent Coca-Cola braised baby back ribs, I was in the mood to cook something healthy. So when it came time to choose a dish for this week's magazine recipe... More

This week UPI reported that sales of boxed macaroni and cheese increased by 10% in 2007 (story via Jezebel). Furthermore, “half of the country's children will feast on macaroni and cheese at some point during the next two weeks.” Wow!... More

I’ve explored a few recipes from The Silver Spoon with varying degrees of success. The ricotta and spinach gnocchi were delicious, but a roast chicken with apples was a complete disaster. I’m not sure why I was trying these recipes,... More

Marcella Hazan, who introduced an America familiar with red sauce joints to true Italian food, is a teacher and writer with whom every home cook should spend some time. She was born in Italy but immigrated to the United States... More

The name itself—singsongy and alliterative—was enough to convince me. Then I noticed it had 7 ingredients, which includes salt and pepper—so let's say 5 ingredients. Little chance for anything superfluous to get between the two main acts—just a little Parmesan... More