Celia BarbourColumnist

A comforting bowl of oatmeal for chilly autumn mornings

A transitional moment for squashes

The long and remarkable history of enchiladas

Last chance for summer pasta

An eternal dinner-plate sidekick gets its moment in the spotlight at last

Cold soup with a touch of summertime heat

I have been transformed into a shameless vegetable worshiper

In France, sugar snap peas are called mange tout, which means “eat everything”

Bake we must, if only because the fruits demand it

Who knew lentil soup could be so good? 

Get ready for strawberry season.

Turn your sourdough into focaccia

A third of the lamb and twice the beans, and just as tasty

A cool breeze to my sweltering brain

The secret is in the stalk

The two best meals I cooked when we lost power

An inspired approach by a longtime Gourmet editor

Seized by a powerful craving for buckwheat crèpes

When bake sales meant going to the cupboard

A Korean favorite among next-to-nothing dishes

Failures and desserts are best in small doses

What made me drop tagine from my repertoire?

Flavor has always been a driving principle of my cooking

Bread bakers are the undisputed shamans of the kitchen

When life gives you apples, make apple slaw