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Saturday: Food & Drink

Dried bay leaves bring layers of flavor to Portuguese-style beef skewers

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its unique menthol notes while also releasing a heady aroma. In this streamlined take on ...

Put chickpeas at the center of the plate with citrus and honey

The Greek island of Ikaria has a wealth of vegetable dishes, many of which call for lavish amounts of legumes, often braised with tomatoes in olive oil. Citrus and sugar — typically in the form of honey — also make frequent appearances, a sweet-savory hallmark of the cuisine that is used ...

Don’t let the season go by without making strawberry shortcake

On a recent visit to see my son at the University of California, Davis, I wandered into a lab at the Robert Mondavi Institute for Wine and Food Science … as one does. A bunch of students were preparing for a tasting to evaluate some of the strawberry breeds they have been developing. My ...

Feast like it’s 1776: Historic bites for the Fourth of July

Last year, Americans spent an estimated total of $13.3 billion on food and beverages for the Fourth of July. As we come together to celebrate Independence Day, food and drinks will be a highlight for many. Several of these dishes echo the same one that the Founding Fathers and American ...

Fragrant Nigerian-inspired fried rice is easy enough for a weeknight

For a meal-in-a-skillet, consider this Nigerian fried rice recipe. It's seasoned with curry powder, dried thyme and a handful of aromatics. Beef liver and an assortment of vegetables are classic ingredients, but the cooks at Christopher Kimball’s Milk Street opted for chicken thighs and fresh ...