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ALERT - Breaking news

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It is worth the effort to take stock of what's in your pantry - from canned tuna to spaghetti sauce.

Modified: 02/13/13 01:53:49 AM

How other cream-filled, golden-cake treats stand up to the Twinkie now that Hostess is no more.

Modified: 02/12/13 06:05:08 PM

Ghosts linger in old cookbooks, possibly the most annotated form of literature. Whether practical, historical, sentimental or smudged with chocolate ganache, marginalia in cookbooks can tell the story of a life and be a lasting memorial to the scribbler-chef.

Modified: 02/13/13 02:16:43 AM

Quick Fix for 2:  Known as Pasta e Fagioli, this may be one of Italy's most famous soups. The combination of pasta and beans is heart-warming, and it can be served for two or a crowd. It's perfect to serve to friends. Leave the pot on the stove for everyone to help themselves.

Modified: 02/13/13 01:53:49 AM

The Kitchn:  In a recent pantry reorganization, I found a bag of wheat berries I’d been meaning to use. A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very tasty. Light yet satisfying, this makes a perfect lunch or dinner salad this time of year.

Modified: 02/03/13 11:15:58 PM

Try this great healthy carrot soup from Britain's original "green chef."

Modified: 02/13/13 01:53:50 AM

A request from a reader leads more than two dozen others to share this popular chocolate chip and nut bar cookie recipe.

Modified: 02/12/13 11:16:08 AM

You need both kinds in your diet, but the majority should come from unsaturated fats. The current recommendation is that you get about 25 percent to 35 percent of your daily calories from fat (that's 56-78 grams of fat on a 2,000-calorie diet), with no more than 10 percent (22 grams) coming from saturated fat.

Modified: 02/13/13 01:53:49 AM

Pintful:  Crank Arm Brewing, Steel String Brewery and Fortnight Brewing find their own ways to finance craft beer. Also, find three recommendations for chocolate beers on Valentine's Day.

Modified: 02/13/13 02:20:37 AM

MAKE AN IMPRESSION

Modified: 02/12/13 03:10:50 AM

Figs are having a moment.

Modified: 02/12/13 03:10:50 AM

The Kitchn:  White chili was one of my first successful attempts when I began teaching myself how to cook. Now I try to make it at least a couple of times a year. In all the time since, that original recipe has taken on a life of its own.

Modified: 02/06/13 11:35:08 AM

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