| Jun 7, 2010
| 10:00 PM
We live in the computer age, a world of cooking Web sites, e-mailed recipes, downloadable how-to videos and electronic cookbooks. So why does the old-fashioned cookbook, an often grease-splattered, yellowed and dog-eared tome, still matter today?
| Jun 8, 2010
The culinary literati gathered to celebrate the year's best cookbooks at the recent 2010 James Beard Book Awards ceremony in New York City.
But we asked some of the chefs and authors present about their favorite non-cookbook food books. Here are some...
| Jun 10, 2010
America's TV screens these days serve up drama, gallons of tears, rage, scary scenarios, comedy, humans crunching odd critters, bleeped-bits and you-gotta-be-kidding moments.
And that's just on the food and cooking shows.
Our television appetite seems...
| Feb 9, 2011
My husband, David, and I are both chefs, so we are always busy working in our respective kitchens on Valentine's Day. Cooking for hundreds of people while miles apart is a bit romantically challenging. So we try to capture and share the spirit of the...
| Oct 21, 2010
Generally speaking, the world is composed of two breeds of eaters — and most everyone knows their tribe. Ask yourself: Does your heart quicken at the sight of a stately crown roast or tenderloin marbled with fat as fine as Carrara? Or do you crave...
| Jan 5, 2011
The American menu today is crowded with many cuisines: Italian, Chinese, French, Japanese, German, Ethiopian, Irish, Vietnamese. With so many kinds of cooking, it can be easy to forget what is the most important cuisine of them all, that of Native...
| May 9, 2011
| 6:41 PM
Maybe it was the name.
Lettuce Entertain You Enterprises.
How else do you account for its Chicago founder, Rich Melman, being nominated six consecutive times for the James Beard Foundation's outstanding restaurateur of the year award and never winning?...
| Jun 16, 2010
| 1:54 PM
For Father's Day, what could be better than a simple backyard menu of succulent barbecued chicken and creamy potato salad, enhanced with lots of chopped celery and scallions?
First marinated, and then baked (or almost steamed) in an aromatic barbecue...
| Apr 9, 2010
It's easy to overlook the quaint and resilient waterfront village of Punta Gorda, because not far away is a trio of southwest Florida's legendary resort islands: Sanibel, Captiva and Gasparilla.
The islands get the ink in glossy travel magazines,...
| Apr 24, 2011
As the bus leaves Atlanta, Dennis Climpson is eager for conversation. He wants to talk about college football this Sunday morning, but I have a question for him. "Have you ever heard of the Freedom Rides?" I ask.
Fifty years ago next month, a group of 15...
| Sep 12, 2010
Our waiter was staring at us in disbelief. Finally, he leaned forward and, ever so politely, asked my husband to repeat himself.
Although we had just ordered three appetizers, a soup and two main courses (we did eat every bite), my husband was, indeed,...