Topics :: cooking
By NICOLE WINFIELD | Friday Jun 8, 2012
The dozen housewives who gathered in a Rome hotel on a recent afternoon took their work terribly seriously, rating plates of pasta for chewiness, saltiness, gumminess or done-ness - that perfect balance known as "al dente," or firm to the bite.
Wednesday Jun 6, 2012
Dreaming of chocolate mousse even as you’re trying to maintain a healthy, balanced diet? Wishing for a Caesar salad with a great dressing? How about a delicious dip for your Pop Chips?
Sunday Jun 3, 2012
Executive Chef Shaun Sells has joined Martha’s Vineyard’s storied Harbor View Hotel, leading the food and beverage operations for Water Street restaurant and Henry’s Hotel Bar. He relies on the best fare from the island’s local farms and fisherman.
Sunday May 27, 2012
Searching for a splendid Memorial Day picnic pairing? Graffigna, Argentina’s pioneering winery, asked Sara Bigelow of the Brooklyn-based Meat Hook butcher shop to create a recipe that captures the casual dining resurgence.
By JESSICA GRESKO | Wednesday May 23, 2012
Joe Bastianich knows Italian food. The restaurant partner of celebrity chef Mario Batali and the son of Lidia Bastianich, the star of several public television cooking shows, he grew up around meatballs and marinara.
By MICHELE KAYAL | Friday May 18, 2012
Massaging poultry, dropping food and utensils, and warbling her way through boeuf bourguignon and coq au vin, Julia Child left an indelible mark on American food.
Friday May 11, 2012
How about a spa-style breakfast in bed for Mother’s Day? No need to stress; the seven simple recipes from leading Destination Spas make Mother’s Day a snap.
By J.M. HIRSCH | Thursday May 10, 2012
The massive and much lauded tome on the science of food and cooking by a former chief technology officer of Microsoft was named cookbook of the year by the James Beard Foundation.
By Chef Scotty Wagoner | Monday Apr 30, 2012
The following 16 spices and spice blends are my culinary weapons of choice, but please take notice the other notable spices and dried herbs worthy of any chef’s pantry that I have highlighted in bold.
Monday Apr 23, 2012
This year, the Louis XV is celebrating its 25th anniversary. Launching a year of celebration, a very special birthday menu will be inaugurated as a perfect illustration of the Louis XV cuisine.