In this excerpt from chapter 11, “Preserving in Oil, Butter, and Other Fats,” she provides a recipe for making pemmican bars from rendered fat, dehydrated meat, and other ingredients of the ...

At his restaurant, 1989 F&W Best New Chef Nobu Matsuhisa marinates the fish in a large amount of sake-miso marinade for two to three days, but this streamlined recipe delivers all the luxury and ...

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With a growing emphasis on healthy, protein-rich diets among families and households, consumers are turning to alternative ...

Since banana bread is such a classic, weve had our share of recipes submitted to the Taste of Home Test Kitchenand this one ...

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Salmonellae were found to be responsible for more than half the "food-poisoning" incidents of 1954 whose cause was determined, with staphylococci and clostridia making up only 2 per cent and 1 per ...

Despite what you may think, French food can be very simple, and this recipe is one of those simple creations. The best way to ...

Abracadabra! We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you. For our writer, the decision by Boar’s Head to end its produc ...