Stocking up on spirits the other day, I noticed that the makers of my favorite bourbon, Bulleit, have now added a rye whiskey to their repertoire. Naturally, I had to try it, and had to find something delicious to make with it! I wanted something that would bring out the flavor of the rye, be easy to drink, and preferably use in-season produce, and I found all that and more in the Easterner. The Read more

Our mouthwatering Brain-Boosting Breakfast series continues with celebrity chefs and restaurateurs creating healthy, brain-boosting breakfast ideas to help keep kids going throughout the day. Today's recipes come from Tanya Steel, editor-in-chief of Epicurious.com and author of Real Food For Healthy Kids. Tanya Steel's seen and heard it all. As the editor-in-chief of Epicurious.com and author of Read more

Root vegetables have taken, well, root for the time being — at least until days go back to being longer and sunnier. Since these healthy vegetables will be abound all Winter, why not get acquainted with cooking them in different ways? Although they're delicious in lasagna, gratins, and hashes, the most straightforward preparation is to roast them (carrots, parsnips, rutabagas, potatoes, or Read more

I herald the potato in every form, but when it comes to Thanksgiving dinner, mashed potatoes are a must. But as someone who's enjoyed basic mashed potatoes for the past several years, I'm ready to try something new. Enter a puree of potatoes, basil, and parmesan, courtesy of Barefoot Contessa: How Easy Is That?, Ina Garten's new book. If you're a pestophile, you won't be able to get enough of Read more

Empanadas would make the ideal stranded-on-a-desert-island staple. They freeze well, are great for using up leftovers, and are as suited to the beginner as they are the expert. But best of all, they can be filled with just about anything, so they shouldn't be overlooked as both a convenient finger food and an unexpected dessert.Make the cleanup easier than ever for your next fiesta by serving up Read more

After making a savory version of French toast topped with tomato jam last weekend, it occurred to me that, when preserved, tomatoes are well-suited for both sweet and savory applications, too. Tomatoes are technically fruit, and when they're ripe they possess a level of sweetness that rivals a sassy nectarine. This means the seedy red rounds are ideal contenders for a traditional fruit jam style, Read more

Did you know that September is All-American Breakfast Month? I thought that title was awarded to every month out of the year, but that's probably because I'm breakfast and brunch's biggest fan. The beauty of breakfast's most popular dishes is that many of them, like French toast, only require the most basic of ingredients. Got bread and eggs? Then you can make a sweet, syrup-baked breakfast on Read more

While on the island of Maui, I took full advantage of the fact that papayas were local and in season. One morning, I enjoyed the melonlike fruit for breakfast in a straightforward tropical medley, with other South Pacific favorites like passionfruit and starfruit; now, I'm longing to dress it up slightly, perhaps with some cacao nibs and hazelnuts for crunch. The fruit could've just as easily Read more

For tonight's dinner, Mr. Yum has politely requested scallops, a shellfish option that often gets overlooked in favor of shrimp or fish. Since I haven't had much of a chance to grill shellfish this Summer, I'm throwing it on the barbecue to get a little practice. Leaving scallops on heat for too long makes them shriveled and rubbery, so watch them closely, as they also cook rapidly. Serve them Read more

While it's true that tomatoes and corn take up most of the seasonal spotlight this time of year, it would be simply criminal to overlook some of Summer's other standout vegetables. Take zucchini. Right now, this vegetable isn't just at its peak; it's also abundant and therefore affordable. Zucchini has a hint of an herbaceous flavor and a tender texture. Make the most of its characteristics by Read more