The 100-year-old white clapboard walls of the Portuguese Assn. Crown Hall seem almost to bulge outward, swelling with the sheer joy inside on this late January evening. A couple of hundred happy ...

Peel onion, cut off the top and bottom and slice 1/8-inch thick. Place the slices in a small bowl; toss with raspberry or red wine vinegar, a large pinch of salt and sugar. Set aside; let stand about ...

Sometimes it’s the flavors that are right under our noses -- or buried in the crisper drawer -- that are most worth celebrating. Take celery. Because it’s integral to so many recipes, a dedicated cook ...

A recipe from Australia”s Luke Nguyen, author of “The Food of Vietnam” (Hardie Grant, $50). Grapefruit can be substituted for the pomelo, if necessary. Luke Nguyen, a Sydney restaurateur, is author of ...

A light yet decadent start to a dinner the fresh citrus accompanies the crabmeat very well with the crispy pineapple chips. Bring water to boil in pot large enough to hold the crab. Add the cayenne, ...

When I began my culinary classes at Rowan College at Burlington County, I only had experience as a line cook. However, in the past year I have had great learning experiences, including the opportunity ...

Having a brunch or light lunch? Give Food Network star Giada De Laurentiis‘ Crab Salad Napoleons with Fresh Pasta a go for an easy, elegant, and impressive dish. The Food Network star, in her cookbook ...

A display of Hass avocados in the produce department caught my eye. I squeezed a couple of them and they gave slightly; they felt just right. I added them to my grocery cart. A few steps away was a ...

With December upon us, our schedules are filling up with office holiday parties, club potlucks, and family get-togethers. Whether youre hosting, or attending, having a few solid canapés will make you ...