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We love our peanut butter, with jelly, banana, honey . . . avocado? For Americans of all ages, it's the creme de la creme of sandwich spreads. Story
[Times photo illustration: Mike Sudal & Patty Yablonski]
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A weekly serving of food news and views
Cooking with an American accent
Anyone who has traveled in the United States knows that American cuisine expands far beyond the iconic hamburger and apple pie. Ingredients and techniques vary, based on what is grown locally and traditions that often date to early settlers. Many new books take a closer look at the diverse fare America offers, from New England stews to Southwestern fajitas.
Ask the Dietitian -- Nuts: Just a little goes a long way
Question: Are soy nuts really nuts? How many nuts are considered a serving? C.K.
Food File
Special events and food tastings
Add flavor to salad's crunch
CONCORD, N.H. -- Don't let the salad days of summer lull you into plate after plate of lackluster lettuce.
You Asked For It: For macaroons that melt in your mouth
Almond macaroons are classic cookies that start with almond paste. Add egg whites, flour and two sugars. Bake at a low temperature. Then enjoy.
