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Recipes

WORLD’S FARE: Recipe for mojo sauce with roasted paprika potatoes

Most of the foods we eat even among those of us for whom eating is a career pass our lips and leave not even a fleeting memory. Most foods.

But then there are those that linger not just on our tongues, but in our minds. Perhaps by association of a time or place or person, or simply by the power of their own deliciousness. Somehow these foods take on another life for us.

4 ingredients and 20 minutes are all you need for great soup

In the farm-to-table food world of today, we often praise the cook who keeps recipes simple, letting the ingredients speak for themselves. Yet once I get started in the kitchen, sometimes I can’t help but add in a final touch, an extra this or that (or two or three) that will make the whole recipe really sing.

Ready to embrace better bread? Try a robust grain-fig loaf

This robust, lightly sweet bread is perfect as we transition into cooler weather. The combination of farro, barley and oats give it a substantial heft, while the dried figs lend a gentle sweetness and moist crumb. Eating a warm slice topped with a pat of butter or smear of jam may even remind you of a comforting bowl of oatmeal.