Articles

Dan Can Cook: Dumplings

by Dan Castleman | 02/07/2006

The Italians have their ravioli and the Poles have their pierogis, but for the best filled dumplings, it's necessary to travel east.

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Dan Can Cook: Polenta

by Dan Castleman | 01/24/2006

Corn meal never tasted so good. Pasta is known as the staple food of Italy, but in northern regions of the country, polenta is actually more common on most dinner tables.

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Dan Can Cook: Curried Paneer Pot Pie

by Dan Castleman | 01/17/2006

In this polarized, black and white world, there are two kinds of pies-sweet and savory. Sweet pies become ubiquitous every holiday, when Americans gorge themselves on apple, pecan and pumpkin varieties.

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Dan Can Cook: Caldo Verde

by Dan Castleman | 12/06/2005

I've been on a bit of a soup craze lately. There's something about the red and gold leaves falling that turns me into a Soup Nazi, carefully concocting the perfect steaming bowl of stock and vegetables to slurp down.

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Never, ever say "chowdah

by Dan Castleman | 09/13/2005

The season for corn is now. Sure, you can get corn year round from places like Florida and the freezer case, but nothing compares in sweetness and taste to locally grown New England corn in the late summer and fall.

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Fungus for dinner? No shiitake

by Dan Castleman | 09/06/2005

The mushroom has incredible versatility as a vegetable. That may have something to do with the fact that it isn't a vegetable, but instead from the fungi kingdom.

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Cooking old-world Italian

by Dan Castleman | 08/30/2005

There are few foods as simple and elegant as risotto. Even the mention of the word (pronounced rez-oatto) conjurs images of darkly-lit, romantic Italian restaurants with wine-lists larger than your biology textbook.

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