Jacques Pépin’s Food Memories
By JACQUES PÉPIN
Small Kitchens, by ChoiceBy KIM SEVERSON
Granola Is Enriched With Popped QuinoaRecipes for Health
By MARTHA ROSE SHULMAN
Recipes:
Granola With Popped QuinoaDaniel Boulud’s Holiday Chocolate Pâté and Other Treasures
Front Burner
By FLORENCE FABRICANT
Thinking Chowder? Try an Iberian-Inspired Soup
City Kitchen
By DAVID TANIS
Recipes:
Smoked Fish and Potato Soup With ChorizoA Hanukkah Treat (No, Not Latkes) With a Sweet Reminder of SicilyA Good Appetite
By MELISSA CLARK
Recipes:
Arancini With Brandy-Soaked RaisinsHow to Cook AmericanHey, Mr. Food Editor
By SAM SIFTON
Drinking Food
Eat
By SAM SIFTON
Recipes:
Soy-Sauce-Pickled Eggs |
Short-Grained RiceFeast in the Heart of TexasIn a tribute to his hometown, San Antonio, the chef Quealy Watson cooks a
Tex-Mex barbecue with Asian flavors and gathers friends to celebrate the season.
By SAM SIFTON
Recipes:
Quealy’s Queso |
Chipotle Kewpie |
Savory Burmese Slaw |
Charred Tomatillo Jaew |
Rau Ram Pico de Gallo |
Green-Peppercorn Guacamole |
Quealy Watson’s Cabrito |
South Texas Barbecued Duck |
Palm Sugar Pecan Pie |
San Antonio MargaritaFestive recipes from around the worldMeera Sodha, Olia Hercules, Angela Hartnett, Itamar Srulovich and Sarit Packer, Mandy Yin, Magnus Nilsson, Andrew Wong, Vanessa Bolosier
10 Recipes for Right NowWhat to Cook
By SAM SIFTON
Your Next Lesson: Fino SherryWine School
By ERIC ASIMOV