Adam Ried, Food Writer: Thoroughly Modern Milkshakes

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All Rise

I've never met a biscuit I didn't like, but sweet potato biscuits are among my favorites. Made well, they possess a cheerful, sunny hue, a tender, moist texture (think butter cake with a little more muscle), and the earthy essence of the sweet potatoes themselves.

With permission of The Boston Globe Magazine. Originally published in the March 8, 2009 issue.

Jim Scherer Photo

The Wild Bunch

When the food-minded among us think about autumn in New England, apples probably leap to mind. That was true for me, too, until my first autumn expedition to Sakonnet Vineyards in Little Compton, Rhode Island. Now I think about grapes.

With permission of The Boston Globe Magazine. Originally published in the September 21, 2008 issue.

Jim Scherer Photo

Them Apples

By this time, you have probably baked all manner of apple pies, cakes, crumbles, and crisps. Heck, you may even have fried fritters, simmered sauce, and candy-coated a few. Keep those goodies coming, but don't overlook apples' savory potential.

With permission of The Boston Globe Magazine. Originally published in the November 25, 2007 issue.

Jim Scherer Photo

Pressed for Success

I love holiday parties with swanky, stylish hors d'oeuvres, but after a season's worth of dapper outfits, polite conversation, and mini duck quesadillas with pepita chutney, a quiet evening in front of the TV with a hearty sandwich begins to look pretty good. Better yet, in the role of the sandwich, how about hot panini?

With permission of The Boston Globe Magazine. Originally published in the December 14, 2008 issue.

Jim Scherer Photo

Got Cream

Usually found playing second fiddle as an accompaniment or garnish, whipped cream has an incomparable texture and flavor that make it a great - if often overlooked - basis for dessert.

With permission of The Boston Globe Magazine. Originally published in the June 1, 2008 issue.

Jim Scherer Photo

Hot Chocolate, Translated

No matter where in the world you are, a steaming mug of hot chocolate can always warm the soul and smooth out the day's rough edges. But depending on where in the world you are, hot chocolate may deliver its pleasures in slightly different formats.

With permission of The Boston Globe Magazine. Originally published in the December 7, 2008 issue.

Jim Scherer Photo

Le Grand Pan

In 2004, I checked out of my life in Boston and decamped to Paris for a year of food shopping, cooking, eating, and traveling.... [My apartment] came "equipped" with two tiny saucepans and a cheap skillet that appeared to date from the French Revolution. Clearly, I needed cookware reinforcements....

With permission of The Boston Globe Magazine. Originally published in the November 4, 2007 issue.

Jim Scherer Photo

$Cook\'s Country$

Grilled Rosemary Garlic Pork Roast

In theory, rosemary, garlic, and pork make a perfect trio. Turning theory into dinner is another matter.

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With permission of Cook's Country. Originally published in the June/July 2009 issue.

South Carolina Pulled Pork

Slathering a tangy mustard-based sauce on barbecued pork is a good start, but this regional specialty demands more than just a last-minute dose of bold flavors.

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With permission of Cook's Country. Originally published in the June/July 2008 issue.

Cola-Barbecued Ribs

Cola ribs are becoming increasingly popular with backyard and even competition barbecuers.... I eagerly rounded up a handful of recipes and headed outside to fire up the grills. What a disappointment! ... The sugary cola burned on the outside of the ribs... and the cola flavor was minimal.

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With permission of Cook's Country. Originally published in the June/July 2008 issue.

Grilled Chicken Teriyaki

I had two goals: First, to bring the strong flavors into harmony, and second, to make the grilled chicken breasts a worthy ally, with succulent, flavorful meat and thin, crisp (not charred) skin.

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With permission of Cook's Country. Originally published in the September 2007 issue.

$Cook\'s Illustrated$

Challenging the King of Containers

with India Koopman

Circa 1950, leftovers were stored in Tupperware... period. Today, some 50 years later, you can store leftovers in any number of containers made from plastic, glass, or metal....

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With permission of Cook's Illustrated. Originally published in the September & October 2003 issue.

The Tong Show

Professonal chefs often joke about having asbestos hands.... For those of us whose hands are made from skin, flesh, and bones....

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With permission of Cook's Illustrated. Originally published in the May & June 2006 issue.

Basic Blenders Beat Upscale Rivals

Modern blenders occasionally beckon me with their electronic touch-pad controls, great range of speeds, redesigned jars, and pulse and ice-crushing functions.... Do all of these features really add up to a better blender that is worth the extra expense?

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With permission of Cook's Illustrated. Originally published in the May & June 2000 issue.

Rating Large Dutch Ovens

with Eva Katz and Dawn Yanagihara

For braises, stews, soups, and sauces... Dutch oven choices are dizzying and prices vary widely. We wanted to test the same spectrum of brands, materials, finishes, and prices that most cooks would encounter while shopping.

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With permission of Cook's Illustrated. Originally published in the January & February 1998 issue.

Maple-Glazed Pork Roast

From pancakes to pineapple, New Englanders will slather maple syrup on just about anything.

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With permission of Cook's Illustrated. Originally published in the March & April 2003 issue.

Grilled Steak, Tuscan Style

Transform the ordinary T-bone steak with peppery olive oil, fresh-squeezed lemon juice, and a two-level fire.

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With permission of Cook's Illustrated. Originally published in the July & August 2002 issue.

Perfecting Egg-Lemon Soup

with Julia Collin

American mothers, Jewish or otherwise, have not cornered the world market on chicken soup. Greek mothers, for instance, regularly transform four simple ingredients - chicken stock, rice, eggs, and lemon - into a surprisingly elegant, deeply satisfying soup....

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With permission of Cook's Illustrated. Originally published in the March & April 2000 issue.

Kung Pao Shrimp at Home

Tired of the dull, gloppy restaurant renditions of this Sichuan classic? With a few Asian pantry staples, you can make a spicy king pao that puts most restaurant versions to shame.

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With permission of Cook's Illustrated. Originally published in the September & October 2002 issue.

Knife Sharpeners: Find the One That's Right for You

By the end of this project, I was used to working with truly sharp knives. From now on, that's how I'll be keeping mine, and I hope to help you put aside your qualms and make knife sharpening part of your routine too. Of course, that means you'll need a knife sharpener—the question is, which one?

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With permission of Fine Cooking. Originally published in the April/May 2007 issue.

Espresso Minus the Mess

Given the advantages and the increasing number of home espresso machines that are designed to use espresso pods and capsules, we thought it time to take a closer look at this phenomenon.

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With permission of Fine Cooking. Originally published in the April/May 2008 issue.

The Big Chill: Cold Soups

How about turning down the temperature with a refreshing chilled soup? Friends and family probably won’t expect a cool soup, but after one taste they'll appreciate its extraordinary ability to restore spirits, and palates, sagging in the summer heat.

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With permission of Fresh by Hannaford. Originally published in the July/August 2007 issue.

Tapas Reign in Spain

Nearly every bar in Spain features a selection of tapas. In fact, the crawl from bar to bar, made regularly by Spaniards of all ages, is known as the tapeo. Tapas elevate the concept of “bar food” to a whole new level.

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With permission of Fresh by Hannaford. Originally published in the May/June 2008 issue.

Splendid Scallops

Scallops may not be much to look at, but they’ll make you look like a star in the kitchen.

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With permission of Fresh by Hannaford. Originally published in the January/February 2009 issue.

Inspired Risotto

Pizza and pasta may be the hallmark Italian American dishes, yet they’re just the beginning of the Italian influence on our local cooking. Risotto, a saucy rice dish, is another Italian classic.

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With permission of Fresh by Hannaford. Originally published in the May/June 2009 issue.