Because Jenna Cho is hungry, and you should be, too.

A cinnamon sugar farewell

I write this as I lounge on a friend's couch after an exhausting week of apartment hunting in New York City. This is my last Salt to Taste column -- I'm moving to the city for a new job.

When in doubt, sink your apples in cake

Like Pavlov’s dog, the start of fall triggers an unhinged desire to buy more apples than one person can responsibly eat, and drink gallons of apple cider, and wrap myself in cozy sweaters and read by pumpkin-scented candles.

Dress your chocolate pudding pie in a salted peanut crust

Sometimes you want to revert to childhood. And sometimes you want to dress childhood up in grown-up clothes.

One pot, from start to finish

Let’s talk about pasta for a second. Everyone talks about it like it’s the easiest thing to make in the world when you want a filling and satisfying dinner. Boil water, cook pasta, add sauce from a jar. Basic and quick,...

A burst of flavor from a garden in overdrive

What have we got here? Too many tomatoes and zucchini from the garden? An obsessive need to purchase corn from every farmstand you drive by, just because it’s summer and you feel compelled to seize the season?

Summertime living: the corn edition

Summer corn. I could live on it. But doesn’t corn on the cob get boring after awhile? I don’t have a grill, so I boil my corn, and inevitably I miss that charred flavor you get from grilling.

In a bind? Seven layer bars to the rescue

I was in a bit of a pickle the other day. I had a dinner party to go to, I had promised to bring a dessert and I had just used up the last of my sugar making these chocolate meringues that turned out to be a bust.

Keep cool this summer with broccoli slaw

Certain beliefs just strike me as fundamentally wrong. Like the Korean idea that you should beat the heat by eating something hot. Bowl of hot chicken soup in August, anyone? Summer in Korea can be oppressively hot -...

You say carrot, I say cake

I’ll tell you what. We’re really a vegetable nation at heart. Take carrot cake, for instance. I never realized just how much everyone loves carrot cake. I could make a chocolate cake and offer it to a group of people and half of them...

A doughnut disguised as a muffin

Sometimes simple is best. There's nothing crazy about the recipe for cinnamon sugar muffins I came across in the May issue of Bon Appetit - no special ingredients, no fancy maneuvers. But make it once and you'll want to make it again, and again, and...

We (heart) peanut butter cups

We like peanut butter cups around here. We like them even better when they're made with dark chocolate and aren't as cloyingly sweet as Reese's.

In search of the perfect granola

I was a long-suffering lover of granola who could never find quite the perfect kind at the grocery store or in recipes for the homemade variety. I searched and searched.

Adventures in kimchi, part II

Korean food stripped down to its very basic is a bowl of rice with a couple of side dishes. One of them, without a doubt, is kimchi — a spicy, fermented vegetable dish. I doubt you'll ever walk into a Korean home that doesn't have some kimchi...

You, too, can be an artisan bread baker

Google "Jim Lahey's no-knead bread" and you'll be inundated with results. The original version, the sped-up version, the sandwich bread, the pizza dough.