Cooking and Cookbooks – Page 81

Shortcuts to Big Flavor

Dried minced onion, snack-size nori sheets and crème fraîche pack a punch in vegetable-forward cooking.

Why did the consumption of hot peppers — after centuries of cultivation and global migration — come to confer status and sophistication?

If you haven’t thought about zucchini lately, you should.

Plus a bonus recipe for sizzled eggplant.

Ukrainians forced from their hometowns by Russia’s invasion find some solace, and success, setting up shop in a new city.