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FRONT BURNER: Bananas and spice and everything nice

Subscriber onlyBanana bread gets a bad rap. It's what you make when you forget to eat your bananas. Something we turn to in an effort to avoid throwing once-perfect food away. Continue reading...

Delectable diversity

The future of American food includes Angeleno tacos and Indian spices

Subscriber onlyAsk Preeti Mistry why she cooks Indian food and you can almost hear the frustration in her voice. Continue reading...

Reading Nook

Subscriber onlyTo a girl growing up in western North Carolina, gougeres might have sounded like something made in a fit of boredom with a sharp stick and winter gleanings. Continue reading...

Making gnocchi with arugula, mushrooms

Subscriber onlyExtra means more, as well as more than more. Continue reading...

Everything Oil forms base for onion, fowl, fish dishes

Subscriber onlyHere's a simple recipe that promises to boost the flavor of savory recipes. The slow-roasted infusion of garlic and herbs takes so little effort yet it offers so many possibilities. Use it to saute onions and to coat roasting vegetables. Pan-fry chicken breasts and fish with it. Brush it on grilled slices of bread. Swirl it into hummus or bowls of soup. Heck, you can even drizzle it over popcorn. Continue reading...

7-day menu planner: Roast chicken, pork chops, catfish po'boys + more

Subscriber onlyA menu plan and recipes for a week's worth of meals. Continue reading...

Prosecco labeling gets stringent redo

Subscriber onlyItaly's sparkling Prosecco has experienced a bit of a transformation in recent years. This bubbly has been plagued by inconsistent quality -- from the top of the pyramid, Cartizze, to celebrities jumping on board to promote everything from canned Prosecco made in Austria to low-end fizz. Italians, who historically take their wine production very seriously, took notice and worked to address the problem head on. Continue reading...

Rich Thai tea perfect drink for dessert after tasty meal

Subscriber onlySarintip "Jazz" Singsanong is standing over a pot of tea, watching the water take on a burnt ocher color as the mixture gently simmers. "Careful you don't overcook," she says, "or the tea will be bitter." The owner of Jitlada, the beloved Hollywood southern Thai restaurant and a mainstay on Jonathan Gold's 101 Best Restaurants List, is in The Times' Test Kitchen demonstrating the restaurant's Thai tea. Continue reading...

IDEA ALLEY: Reader asks food editor how she keeps recipes organized

Subscriber onlyIf you have a method that works, please share. Continue reading...

Fish tacos adorned with added veggies

Subscriber onlyA good fish taco is in a class by itself. My kids tried their first in a beachside restaurant in Florida, and suddenly the world of tacos had a new category. And as any mother will tell you, when fish comes in a form your kids can embrace, that's a beautiful thing. Continue reading...

Helpful Hints

Subscriber onlyDEAR HELOISE: I prepared a pickling brine (equal parts water, vinegar and salt) in a large stainless steel pot, and now the bottom of the pot seems to be permanently stained. I've tried repeatedly cleaning it with a scouring pad! Continue reading...

Horoscopes by Holiday

Subscriber onlyHappy birthday. You have changed your definition of success. Because of this, the wins you create this solar return will favorably affect more people than ever before. Continue reading...

On Christianity

DEAR REV. GRAHAM: Recently my sister and I tracked down our father, who abandoned us and the rest of our family almost 40 years ago. But when we contacted him by email he let it be known that he didn't want anything to do with us. This really hurt us. How can anyone be so heartless? Continue reading...

Super Quiz: Literary lines

Subscriber only1. "Second star to the right and straight on 'til morning." Continue reading...

Big deal: New Clinton Center exhibit shows how Louisiana Purchase doubled size of U.S.

Subscriber onlyAging pieces of paper. A knife and fork. A portrait of Napoleon. Continue reading...