Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Say goodbye to winter and put a spring in your step with green vegetables. I'm not talking about the obvious choices of lettuce, spinach, collards, kale and other greens. I'm thinking of fresh ...

This sophisticated recipe cooks up in 15 minutes — perfect for elevating a harried weeknight. It comes from Caroline Chambers, the popular Substack food writer and author of the new “What To Cook When ...

The snap pea is an edible peapod that came into existence in the 1970s as a cross between a shelling pea and a snow pea. Snap peas do well in colder climates and for these past two weeks, local ...

One glance at this photo of freshly picked rhubarb and sugar snap peas gives you a good understanding of the old saying that a picture’s worth a thousand words. Our neighbors down the road, Bert and ...

In a saucepan, bring stock to a simmer. Remove from heat. In a heavy-bottomed saucepan or Dutch oven over medium-low heat, warm oil and butter. Add shallots and sauté until translucent and soft, about ...

I’m not a huge salad person. A bowl of lettuce leaves — while refreshing when dressed in a lemony vinaigrette and served as a side to a roast chicken or steak — just doesn’t appeal to me on its own (I ...

I’ve admired Ina Garten since her early cookbook days. Over the years, I've grown to embrace many of her mantras as my own. My pantry, fridge, and freezer are proof that store-bought is fine, and ...

Peas have a special place in French culture and cuisine. One of the earliest cultivated food crops, they achieved a special status at Versailles in Louis XIV’s court, where peas were considered ...