If your grilled-cheese sandwiches never achieve that perfect diner-style golden grill but instead end up a shade too far into burn-marshmallow territory, a simple tweak or two can make your sandwich perfect. Over at the baby and kid-centric blog OhDeeDoh, they put together a tutorial to help a friend of theirs who has a finicky 3-year old will reject any grilled-cheese sandwich with even a hint of burnt bits on it. The tutorial is focused on grilling a perfect golden-crust, char-free, gooey-cheese, sandwich.

Folks sometimes ask what inspires my recipes. Such a hard question. Anything and everything is my truthful response. I am almost always thinking about food. This brownie recipe, for instance, was inspired by the following nearly concurrent event...

Wings are a near-mandatory menu item for Super Bowl gatherings, but they're finicky—never quite right from the oven, but getting soggy on the drive from the pizza joint. One methodical foodie has the home-cooked solution: an overnight baking powder bath.

In the minutes and hours after the earthquake ravaged Haiti on January 12, 2010, it was nearly impossible to make sense of things. It was impossible to grasp the scope of the devastation, the...

Daniellan Louie of Ivy Bakery posted this photo of her masala chai cupcakes, for sale this weekend: "The cupcake itself is infused with black tea and blended with cardamom, cloves, cinnamon,...

First please let me clarify, some restaurants in Barcelona use "paella" to refer the flat-base pan/wok, that is actually what paella means. So when their menu says paella, don't be surprise you...

I'm not one to easily back down from an argument, especially when it comes to anything food-related. (Well, except about whether brownies should have nuts or not. That's just something I just...

Apple-Cinnamon Granola, photo by Donna This granola smelled so good when it was baking it actually drew Donna out of bed early on a weekend morning—she’s a winter bear and not easily...

In many ways, my world is a small one. It isn't great or grand or glamorous, really. Most days I wear a familiar routine, worn in places from use, and I think it suits me well. I have an...

After the last shot that ran—Styled Chicken & Dumplings—I am so glad Michael asked for this roasted chicken shot that I just took on Monday. Every Monday Michael serves a roasted...

Photo by Donna I normally don’t brine chicken.  I roast a chicken about once a week and it’s a step I just don’t think about since salting the bird before I roast it works perfectly fine. ...

In 2003 I wrote, “Kurni is on a whole different level of being.” I achieved that level of being this weekend when I opened a bottle of 1999 Oasi degli Angeli Kurni. This micro-estate in Italy’s...

When you’re in the mood for a hearty, warming and healthy one-pot dish, this stew-like soup hits the spot. The combination of beans or legumes, pork and a starch is classic. A bright splash of...

A vegetarian’s friend, lentils are petite legume seeds that come whole or split in a variety of colors. Popular throughout the world, brown European lentils are the most common, if not the most...

Chile verde is a very healthy way to add a lot of flavor to your meal.  One of the best ways to eat it is on top of your eggs in the morning.  I like eating it as is, and if I'm in target range...

Oh, to live in a town named Tea. Tea, South Dakota, is a small town about ten miles south of Sioux Falls. It claims to be the fastest growing city in the state. According to census figures, it...

This is possibly one of the best 10 minute meals I’ve ever made! I’ll take clams any which way (well, except rubbery overcooked) – steamed, raw, fried, smothered and creamed in soup. When I’m...

Maybe we shouldn't count out le Kir quite yet. (# 2). Although I'll take a pass on one spiked with violet, or à la rose. ...

I am bad at weekend mornings. I hear that some people, maybe even a lot of people, have weekend mornings that involve a hot breakfast, hot coffee, the Sunday Times, and hours that pass slowly,...

I came across a recipe that caught my attention in Anna Getty's soon-to-be-released Easy Green Organic.* It was a recipe from a family friend, which in my mind is always a good sign, and the last...