Some popular cookbooks suggest hoodwinking our kids into eating veggies by hiding them in their favorite foods. But like all subterfuge, this comes with serious liabilities.
Looking back on the year’s food trends, a food writer names a few that she hopes will quickly fade into history.
Homemade stocks are not a vestige of a bygone era or the exclusive territory of professional chefs. They’re a healthy, thrifty, practical tradition — and a great way to make the most of stuff that might otherwise go bad in your fridge.