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My mom was a part of the great migration, when millions of pioneering Black folks left the American South for cities where they’d heard whispers of equal opportunities for all. She wanted to make sure that we stayed connected with our Southern roots and her way of doing this was always through food. Her efforts would have a lasting impact on how I carried on the legacy of my family....

What colors to use for the confectioners sugar icing? How many types of Jimmies and sprinkles? Oh! Maybe, red hots and sugar pearls! Whether or not you consider yourself artistic or creative, one of the great things about making sugar cookies is that you get to choose the cookie cutter shapes and the decorations. The possibilities are endless, and the cookies are sure to be show-stoppers on any holiday dessert tray....

This Coconut Banana Cream Pie, a hybrid of coconut cream pie and banana cream pie, is Since this Coconut Banana Cream Pie is actually two-for-one deal—coconut cream pie and banana cream pie—it’s perfect for those of us (ahem, me) who want a little bite of every holiday dessert offering. I love both coconut and banana cream pies. If you have ever made either, you know that the recipes are pretty much interchangeable—swap banana for coconut or vice versa....

He even buys Almond Joy to give out at Halloween, knowing that the rest of us won’t eat them. So when he found this recipe for coconut tuiles, a sort of curved macaroon-like cookie, in an old issue of Gourmet (May 1986) he was all over it. When we begged him to make them again because they were oh so good the first time, no problem. Done. Yay! Tuile are so named because they resemble curve roofing tiles, tuile being the French word for tile....

Vinegar allows you to make a soda with fruit, without it being cloyingly sweet. With this cucumber mint soda, first you make a simple syrup with water, sugar, and vinegar. Then you infuse the vinegar simple syrup with fresh mint leaves. To make the soda, you pour the syrup over ice and chopped cucumber and add seltzer water. Easy! If you are not familiar with shrubs, the whole vinegar concept can seem a bit unusual....

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I couldn’t agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up. What Are Oxtails? If you are unfamiliar with oxtails, they are tails of beef cattle (formerly only steers, now both male or female), typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking....

They’re an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron. The buns are marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday. A Traditional English Treat Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter....

How to Use Your Preserved Lemons Once you have a jar of preserved lemons sitting in the refrigerator, what do you do with the lemon rinds once you’ve rinsed one or more of salt and finely chopped it? Readers in the comments have plenty of ideas for putting them to work. Add a little to fresh pasta sauceSprinkle on hot peppersAdd to a yogurt sauce for saladsStir into riceAdd to couscousTop arugula saladsSprinkle on seafood...

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Family homes and Turkish restaurants prepare many little dishes to fill the dining table, allowing you to sample them at your leisure while drinking Turkish brewed black tea or freshly squeezed orange juice. An essential part of the kahvalti spread is an egg-based dish like menemen. What Is Menemen? Menemen is a traditional breakfast dish originating from the Izmir Province in Türkiye. The silky, smoky scrambled eggs are made by cooking eggs with fresh grated tomatoes, diced green peppers, and onion....

Everybody can relate to that feeling in the heat of the summer when it’s simply too hot to cook. Sure, you still have to turn the stove on to cook the pasta, but the no-cook sauce cuts down on the time spent hunched over the hot stove. The Best Tomatoes for No-Cook Pasta This no-cook method allows the heat from the cooked pasta to gently warm the tomatoes without losing their fresh, raw, straight-from-the-garden flavor....

Have you ever used truffle oil in your cooking? I think I have a new best friend in the kitchen. I don’t want roasted potatoes any other way than tossed with a bit of truffle oil. Yes it is expensive, $12 or more for a little 3 ounce bottle. (Found my bottle at Whole Foods.) But you don’t need much; the amount of truffle oil required for this recipe will cost you anywhere from 25 to 50 cents....

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Stromboli, a cousin of the calzone, fits into that category, and when you’re finished, you can feed the neighborhood. What Is Stromboli? Stromboli is a long roll of meat and cheese wrapped in pizza dough, which is then cut into individual slices for serving. It’s an Italian-American invention from the 1950s, apparently named for the film “Stromboli,” which was on the silver screen at the time. There is also a real place called Stromboli; it’s a volcanic island off the north coast of Sicily....