After many early attempts at this cheesecake I started looking for alternatives to the standard graham cracker crust because it often became soggy. I discovered the secret over my breakfast bowl of Grapenuts! Now, no more soggy crusts. No one ever guesses what the crust is made from and it has a pleasantly nutty flavor!… Read More

I think frittatas make ideal brunch food, but I also serve them for a quick weeknight dinner. For the vegetable lovers in the crowd, this is an energizing meal with all the health benefits from iron-packed spinach and the protein boost from eggs. In addition to all the nutritional benefits, it is a cheery and… Read More

Few stovetop skills can reward a humble cook with as much eating pleasure as the ability to make a decent omelet. A properly made omelet will be a little creamy in the center and perhaps lightly browned on the outside. It can be filled or plain, sauced or unsauced. The elegance is in the making,… Read More

In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes,… Read More

For blue cheese lovers, nothing beats a beef burger seared on the outside, with a warm nugget of melting cheese in the center. Use a tangy, full-flavored blue cheese with lots of blue veining and a hint of salt. I’ve kept these burgers simple, with the addition of just lettuce, tomato, and mayonnaise, but add… Read More

Fresh herbs, including a touch of thyme, and a sprinkling of Parmigiano-Reggiano cheese enhance the woodsy flavor of wild mushrooms, making this dish not only outstanding and colorful, but also rich and heavenly with the addition of cream and cheese. Serve this as a main course with simple accompaniments such as steamed or roasted asparagus,… Read More

Unadulterated mac and cheese in the blue box is okay for kids, but serious munchers are looking for big flavor and crunch. Chunks of salsa, as mild or hot as you like, mingle with the cheesy-coated macaroni, and all is covered with crushed Triscuits and more cheese. Zap this under the broiler for a heaping… Read More

Consider this a still life: crisp-tender green beans, voluptuous grilled figs, and toasted walnuts slicked with nut oil. This is food as art, especially when crumbles of creamy-white goat cheese spill over a field of garden hues-brilliant green, blue-black, and burnished brown.

Beauty isn’t the only thing this salad brings to the table—it is a mosaic of complementary textures and fresh spring flavors. I found magenta-centered watermelon radishes at Food Front coop in Northwest Portland, but if you can’t track them down substitute another radish variety. Castelvetranos are big, buttery, bright green olives that are found at… Read More

China bowls are highly overrated. I mean, who needs a bowl when you can slit open a snack bag of chips, pour chili on top, and grab a spoon? They’ve been doing this at Texas tailgate parties for years. Nothing leaks, and there’re no dishes to wash-how great is that? Fancy-up this party dish by… Read More