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• Shaken & Stirred: Drinks to Sink Your Teeth Into

  At what point does a cocktail become, well, food? Read More... Posted Nov 14 2008, 03:43 PM by NYT > Dining & Wine Filed under: Recipes, Alcoholic Beverages, Cocktails, Jams and Jellies

• Recipe Redux: Tomato Preserves

  Scented with lemon, cloves, cinnamon and ginger, this combination, which ran in The Times in 1948, has roots going back to the 18th century. Read More... Posted Aug 22 2008, 11:07 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Tomatoes, Jams and Jellies

• The Minimalist: A Sweet Science Without Tomato Cans

  Served plain, on bread, this tomato jam is sensational; with tuna, meat or white fish, it is even more compelling. Read More... Posted Aug 19 2008, 09:02 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Tomatoes, Jams and Jellies