Food

During mid-February's ice and snow storm, most of Phil Rizzardi's Nesconset neighbors were out in front of their houses, shoveling their sidewalks. Rizzardi was around back, shoveling a path from the kitchen to his grill.

Are you seized by dread when faced with boxes of phyllo dough or a freezer full of unlabeled foil-wrapped packages? The next best thing to professional therapy might be Susie Theodorou's new book, "Can I Freeze It?"

Cooks pay homage to an ancient root, as pies, fries and pones.

The voluntary mushroom recall announced by the BJ's Wholesale Club chain due to the possible presence of trace amounts of E. coli affects five different types of mushrooms, all from one lot code of Wellsley Farms brand purchased between Feb. 11 and 19.

Parsley is so widely available, so preternaturally durable, that no one gives it a second thought. Perpetually relegated to the garnish heap, the most ubiquitous herb in American kitchens finally is ready for its closeup.

And just what is "molecular gastronomy," anyway? Newsday's Erica Marcus shares her take on the competition and more.

Three LI chefs show how to add restaurant style to at-home dinners. The photos at left show the proof is in the plating.

Say goodbye to the cotton-textured tomatoes of winter. UglyRipe tomatoes, praised for their flavor if not their appearance, are on their way from Florida.

Can the average diner really tell the difference?