I never met a noodle I didn’t like. Spaghetti, ramen, udon, rice: You name it, I’ll slurp it, happily. A favorite, especially in the summer, is dangmyeon, Korean sweet potato noodles, aka glass noodles, aka cellophane noodles.

Nothing disappoints me more than a dry sandwich. So intense are my feelings on this subject that I once threatened on social media to ship a case of mayo to a popular — and now-closed — D.C. sandwich chain before I would ever place another order.

Of all the cooking cultures that have put their own spin on schnitzel, this Israeli-inspired riff might be my favorite. No wonder; it comes from a new cookbook called “Sababa” (Avery), whose Tel Aviv-based author, Adeena Sussman, is a whiz at developing and adapting recipes with a modern sen…

I’m not much of a boozehound myself, but if I had anything resembling a “house drink,” it would probably be sangria. Made in advance, big enough to serve a crowd and crowd-pleasing — there are lots of reasons to take a cue to drink as the Spanish do.

Can you cook without heating a single thing? Bowl of cereal to the rescue!

As much of a recipe and rule follower as I am, I do enjoy going off-script and improvising. I get to feel creative and, ideally, use up odds and ends around the house, or capitalize on what looks the best that moment at the farmers market.

Ricotta toast seems to be having a moment right now. It keeps cropping up on my Instagram feed, on restaurant menus and, frankly, in my own thoughts when I ponder what I am hankering for at breakfast time or for an afternoon snack.

Breakfast, as you may have heard, is the most important meal of the day. That’s especially true for kids returning to school, who need fuel for energy and learning.

Anybody who’s read much of anything about food over the past few years has surely heard the maxim “Eat food, not too much, mostly plants.”

The snap of chilled shrimp is just the right bite on a hot summer day — refreshing you as it satisfies your appetite. This shrimp salad builds on that feeling with two additional cooling ingredients: cucumber, the “cool as a . . .” comparative standard, thanks to its unbeatable, quenching cr…

AMERICA’S TEST KITCHEN

When I fail to dispatch farmers market-fresh corn, potatoes, onions and tomatoes in a timely fashion, I still have a way to coax their maximum sweetness and flavor: simple oven-roasting.

Chocolate is my default dessert mode. I eat enough berries, peaches, apricots and plums out of hand in the summer that I never feel a great urgency to use them when I’m baking. But then something like this Summer Fruit Crumble comes along and I’m reminded how delightful it is to incorporate …

I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I’ve seen a lot of mistakes and people tend to make them over and over. So I put together a list of the biggest grilling don’ts and how to avoid them. Feel free to print th…

A few years ago, I was e-gifted a recipe for a simple fruit-topped cake called Cup o’ Cup o’ Cup o’. The email ended with “I bet my mother made 1000 of these when we were kids.”

A blender was one of my first countertop appliances, proudly displayed in my first apartment. That’s more years ago than I prefer to calculate at this point. Even now, though, as I’ve acquired many (too many?) more appliances and gadgets, a blender — that original one did eventually burn out…

These are the days when food sites thrill to charms of seasonal eating. Tastes like summer! Perfect for picnics! Summer in a bowl! Summer on the grill! I wasn’t expecting a hot brothy pot to figure into this line of tropes, but here it is: chicken soup for summer.

Blueberries give this lip-smacking barbecue sauce multiple levels of fresh appeal.

Here’s a delightful, nibble to pop in your mouth as you sip rosé by the pool or lounge at home with the air conditioner at full blast.

No matter how old I get, I will always have a childlike enchantment with summer and all its joys: jumping waves in the ocean, biking around town, biting into big wedges of watermelon, watching the fireflies come out at dusk.

More often than not, when I offer a recipe in this spot that deploys white rice as a main ingredient, readers respond with: Can I use brown rice instead?

My parents just sold our family house of 31 years. One of my earliest memories there — food-related memories, anyway — is of my dad making barbecue chicken on his Weber kettle grill on our driveway while my brothers and I played in the backyard. Even now, I can practically smell it. It was n…

ODESSA — The memory of endless rows of vendors bringing fresh vegetables, fish and coconut milk to outdoor markets in Thailand is easy to recall for Nu Ann Lewis. She said it was a bit of a culture shock coming to Odessa after growing up surrounded by locally sourced food.