'Taste' Videos

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I grew up in East Texas, and often summered in Central Texas. In both places, my great aunts raised persimmon trees and would bake persimmon-pecan bread every fall for Thanksgiving or Christmas. I would help pick and prepare them with my grandmother and her sisters or cousins. Their trees were the American or Texas variety. 

The leaves are not all off our trees yet. We didn’t get around to raking up the ones on the ground, either. “Old Man Winter” arrived before we were prepared. In the last few days it snowed and snowed. I would guess that we received about eight more inches of snow. This morning the temperature was five degrees. Burr! Our coal is burning away faster than we want it to. It’s always a hard time of year, it seems, but God will provide!

Do you have a kid in your life who loves a good baking session? Who really wants to use your chef's knife? Who is addicted to the TV show MasterChef Junior, and who uses words like "umami" in regular conversation?

“You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce,” says Toni Tipton-Martin of this recipe from her new cookbook, , which celebrates 200 years of African American cooking. “’Barbecue shrimp’ is just the name Louisiana Creole co…

There’s something generational about food — families pass down their secret recipes and special tricks in the kitchen to make life easier and more flavorful for their children and grandchildren.

In the Danville kitchen of their grandmother, Amy Lehman, Eric and Scott Keppler learned the art of mixing a cup of this and a pinch of that to create wholesome, tasty meals and desserts. None of them could have guessed that one day Eric would be on television competing against top bakers in…

Carne deshebrada, literally meaning "shredded beef," is a common offering at Mexican taco stands. It's made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing it with a flavorful rojo sauce made with tomatoes and/or dried chiles.

Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem. You may think of them as merely a humble bowl of cold noodles, but don't be fooled--just one bite and you're hooked on these toothsome noodles with shreds of tender chicken, all tossed…

Forget groundhog shadows and tulips. The first real signs of spring are bright yellow Peeps stocking the shelves at your local grocery store. Marshmallow Peeps are everyone’s favorite non-chocolate Easter candy — they even outsell jelly beans! Americans will eat 1.5 billion Marshmallow Peeps…

Pasta and meatballs are a perfect match, but for a unique spin on this classic duo we turned to lamb instead of beef or pork, and to orzo instead of spaghetti, and we enhanced the dish with fresh, bold Greek flavors like mint, oregano, and cinnamon.

We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavor than button mushrooms but are still readily available.

When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients.

There's no reason why a vegetable lasagna made with the classic trio of eggplant, zucchini, and summer squash should be any less satisfying than a meat-based casserole, especially when the produce is in season and locally grown.

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