This no-bake cheesecake is made with a simple pressed graham cracker crust and a cream cheese and Greek-style yogurt filling that sets as it chills. Blueberries tossed in store-bought lemon curd add sweetness and tang. This easy cheesecake works well with any berry. If you’re using strawberries, slice or quarter them and let them drain a bit ...Read more

The late Anthony Bourdain once quipped: “Barbecue may not be the road to world peace, but it’s a start.” Indeed, cooking over flame is a joyful activity that makes food more exciting to eat, even if it can’t end wars. But along with those enticing smells and tastes can come some health risks if you’re not careful. With grilling season ...Read more

It’s summer, and I prefer delicious desserts that don’t cause me to spend the day in the kitchen. That said, poached fruit compotes are always welcome at the end of a summer meal. And cooks and guests alike often prefer a light dessert in these hot months.

This recipe was created when my first crop of Babcock peaches turned out to be larger...Read more

There’s nothing like the aroma of a burger cooked over the searing heat of a grill. Whether cooking at home or strolling a street festival, the smell conjures hunger like no other summer food.

Indulgent? Yes, especially when eaten on bread and accompanied by rich toppings and a pile of fries. To alleviate some guilt (we’re trying to pare ...Read more

Some dishes are a must-have in the summer. Two that top the list are baked beans and pasta salad. Here, Bush’s Baked Beans are added to mini farfalle (bowtie) pasta, ...Read more

I always go straight for a classic chicken Parmesan when I’m at an Italian-American restaurant, but rarely make it at home because dredging chicken and then frying it is more than I want to do most nights for dinner. But that delicious combo of juicy ...Read more

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants.

In the United States, miso soup usually involves little more than soft tofu, seaweed and a scattering of scallions, but the flavor is savory and complex ...Read more

I’m not one for looking a gift pizza in the mouth.

The other night, my wife went to a garden party. That is, she went to a party celebrating the anniversary of her community garden. She came back with a pizza. Apparently, they had ordered too many for the party.

Seeing the pizza box made me happy and excited. I had been waiting to have ...Read more

I'm a pasta fanatic — pappardelle with Bolognese and clouds of Parmesan is a particular fave — but I'm no longer running mile after mile each week to train for races, so it's probably a good idea to cut back on the carb-loading.

A video on my social media feed reminded me that sliced zucchini squash makes an inexpensive, low-cal substitute...Read more

Making Italy's favorite dumpling from scratch can give even practiced home cooks reason to pause.

Homemade ravioli requires mixing and rolling a mixture of egg and flour into delicate, almost translucent dough sheets, which can prove an exercise in frustration if you don't have a nonna lending an experienced hand.

But as TikTok phenom and ...Read more

To bite into these Doritos Baja Fiery Mango chips is to have a contradiction of flavors mingling around in your mouth.

First, the familiar crunch of the Doritos chip. Then a tangy sweetness, a mango flavor I presume. Last, comes the heat. It’s not an in-your-face spiceness but a slow burn on the sides of your tongue.

I’m not 100% sold on...Read more

LAS VEGAS -- It’s 1964. Safta is feeling groovy. She’s wearing a Pucci shift. And Courrèges sunglasses: big white ovals. And bejeweled Jack Rogers sandals. She gives her zippy T-Bird convertible a little more gas. Next stop: Las Vegas, where she’ll set up in a midcentury bungalow and throw parties for the Vegas ton, serving her favorite ...Read more

What's a no-fail recipe for summer gatherings? My dad's old-timey ham and cheese sliders never fail to deliver.

There's nothing fancy about these mini sandwiches, but the first bite is bound to kick-start all kinds of nostalgia. Melty, gooey and delicious, they continue to be the main attraction at our family reunions, bridal showers and ...Read more

One of the most traumatic moments in my life was being forced to eat a tangle of bean sprouts. These were not mung beans: They were thicker and twisted ominously out of their crunchy yellow seeds, looking like imploding tribbles from the classic Star Trek episode. They also gave off sulfuric fumes that made all the kids gag. But there was no ...Read more

Perhaps, like many other Americans, you’re finding it harder and harder to deal with punishingly high food bills. Well, don’t look to Treasury Secretary Janet Yellen for any sympathy.

Asked recently by a Yahoo Finance reporter if she gets sticker shock at the grocery store, she twice responded with an unequivocal “no.” Even though she ...Read more

MIAMI — The day she won her James Beard Award, Miami chef Valerie Chang was rushing and more than a little frazzled.

Five days earlier, her beloved grandmother Maty — for whom Chang’s Peruvian restaurant Maty’s is named — died in Peru, and Chang and her family had flown there for the funeral. With the Beard Awards scheduled for June ...Read more

This healthy grilled chicken breast recipe features a creamy white-wine-and-caper pan sauce that gets a burst of summer flavor from fresh grape tomatoes and basil. Pounding the chicken prior to grilling ensures even cooking and makes this easy dinner even faster. The piccata sauce would also be great with shrimp, firm white fish or pork.

...Read more

My grandmother had two cherry trees in her backyard. Early summer evenings found my sisters and me sorting, stemming and pitting cherries to turn into jam, ice cream toppings and all manner of baked goods. Messy work, cherry pitting. We used our small hands and paper clips.

Decades later, I happily employ a cherry pitter to make quick work of ...Read more

Calorie counts are everywhere: stamped on packaged foods, plastered on restaurant menu boards, and accompanying recipes in magazines. They’re inescapable. And many of us pay a great deal of attention to these numbers in the name of calorie-controlled eating.

In recent years, however, scientific studies have cast doubt on the way calories in ...Read more

Recently I served this to guests as a first course, and it was so well received I had to share the recipe.

When it comes to the dough, if you aren’t a pastry person, feel free to use a store-bought fresh pie dough and then roll it out into a 13-inch round. I like to use a removable springform disc or removable tart pan bottom to center the ...Read more