Not all oatmeal is equal: Taste Macroom's, from a 200-year-old mill, and you won't want instant again.
This recipe was developed by Myrtle Allen of Ballymaloe House in Shanagarry, Co. Cork in Ireland for the Walton Mills oats from Macroom.
Combine cabbage, celery, and fennel with good olive oil and vinegar, and serve with a side of feta or goat cheese.
Pimientos de Cristal are rich, roasted, and very, very expensive. Though most people might not think they want to spend money on peppers, the author explains why they're worth a splurge--and why you should consider eating them right out of the jar.
The author gathers a group of friends to help assemble a special edition of his latest book: a guide to bacon. It's a joyous occasion, marked by a special visit from one of the people who inspired the author to write the book in the first place.
Celebrate asparagus season by making the ultimate springtime sandwich, combine asparagus, bacon, and egg and put it all between two slices of your favorite kind of toast. Be sure to eat it quickly--this sandwich is best when it's fresh and hot.
Stonington Seafood makes smoked salmon on a small scale while trying to help its coastal Maine community. And the company never loses sight of the most basic rule of smoked fish: it's always as good as the fresh fish from which it comes.
Pimento cheese is a staple of Southern cuisine--but many people elsewhere haven't tasted its simple, spicy creaminess. Here, an ode to the pimento cheese sandwich and a tip for how to make this classic even better by adding one ingredient.
It might look unusual, but prepared with toasty, smoky couscous, this Tunisian recipe will make you see octopus in a new way. One taste of this simple, flavorful dish, and you will be won over.
A fascinating taste of Tunisian cooking that exemplifies the uniqueness and deliciousness of the country's traditional cuisine. Baby fava beans, chickpeas, and sliced up octopus are long cooked in a light tomato sauce, with the couscous cooked in at the end.
Merken, the native spice of Chile, goes with beef, fish, and, lamb but can also accompany everything from eggs to pasta to fruit. It's about as easy to use and versatile as you're going to get: You just sprinkle it on whatever you're eating.
This corn-based dish goes with a wide range of sauces and toppings, from butter to tomato sauce to honey. Here, a three-part guide to buying, cooking, and enjoying polenta, along with the stories and history behind the food.
So many people's first experience with these little fish was by being offered outstandingly bad versions of them that they form their entire opinion from that understandably negative impression. But fresh anchovies are worth another try. Follow the example of the Spanish.
Honey goes with everything from cheese to tea, but it's best by the spoonful--especially this rare, exotic variety.
This sandwich is all about flavors--free range turkey, rich Swiss cheese, slightly sweet bread, sauerkraut, spices, and more--in harmonious balance. A description of how it all comes together provides inspiration for making one at home.
Everybody loves Italy's classic garlic-rubbed, oil-soaked bread. But hardly anyone's heard of Pa amb Tomaquet. As soon as you learn how to make it, this tomato-soaked Spanish delicacy will challenge bruschetta for dominance at your dinner table.
Babka, a pastry sure to cheer anyone up even in these tough economic times, dates to ancient Ukraine--or is it Italy? But chocolate babka, the most appealing variation of all, could only be an American creation. A history across continents.
After mock-ups, test batches, and the gathering of chocolate from Missouri to Mexico, this decadent chocolate bar is finally ready for prime time. The author has scoured continents for the right beans, the best vanilla, and that special something extra. He, and you, can taste the difference.
Never had potlikker? This hearty green drink began with American slaves and became a Southern staple. Don't dismiss the collards as just some passing vegetable sidebar--there is a story behind that small mess of greens.