Chef René Redzepi strives to revive and reinvent the distinctive tastes of Nordic cuisine through his restaurant 'Noma' and cookbook of the same name.
A dreamy dessert made sweet with chewy, shredded coconut.
Whole cumin seeds, jalapeño, red bell peppers, garlic, and onions deliver a lively taste.
Think of it as asparagus with a deconstructed hollandaise sauce.
Nettle pesto has a surprisingly savory flavor. Cooking removes their sting.
Gruyere surchoix and toasted almond grilled cheese is so sweet it could be dessert.
Civil War bayonets were used more for cooking than impaling the enemy.
A delicious, filling salad.
A study of turn-of-the-century hotel menus reveals that Americans really liked macaroni.
Baking and decorating your own cake will give you a real feeling of accomplishment.
Baseball, the Red Sox, and caramel corn have returned to Boston.
A soup for the the first chilly days of spring.
Any Indian dish is made complete paired with warm, homemade naan.
A strikingly simple plate of spaghetti, fennel, onions, and sardines garnished with golden raisins and pine nuts.
Miso, a soybean paste, is mostly known as a base for Asian soups.
A grilled cheese blogger gives a new grilled cheese cookbook a thumbs up. April is grilled cheese month.
A medley of vegetables wrapped in a hot pastry crust.
Slow cookers are great space and time savers for creating delicious, easy meals.
Rich, chocolate brownies have an added crunch with a Nutella and crispy rice topping.
April Fool your friends and family with an 'apple' pie made with Ritz crackers.