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Richard Olney

A collection of news and information related to Richard Olney published by this site and its partners.

Top Richard Olney Articles see all

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  • Gifts for Cooks: 'Canal House Cooking'

     
    There are many wonderful food photographers in the world, but there is no one who captures the art of home cooking like Christopher Hirsheimer. The longtime head of photography at Saveur magazine, she has a way of capturing food —...
  • Creamed fava beans and bacon (Feves au Lard Fume)

    Creamed fava beans and bacon (<i>Feves au Lard Fume</i>)
    Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe from Richard Olney's "Simple French Food" (Atheneum, 1974) is almost compulsively edible. After all, how bad can bacon, cream and egg yolks be? 5 pounds...

    Recipe: Cassoulet

    Recipe: Cassoulet
      Note: One of our most controversial stories this year was Russ Parsons' February cover piece on beans, "To Soak or Not to Soak, It's No Longer a Question." Ignoring conventional wisdom, Parsons ran several cooking experiments and found that dried beans...

    Recipe: Apricot-almond clafoutis

    Recipe: Apricot-almond clafoutis
      Note: After years of trying to make a good clafoutis, Russ Parsons finally figured out a way to get the usually tough pancake-like crust to be more like the ideal he imagined when he first saw a picture of clafoutis, something tender and almost...

    30 days of ripe tomatoes

    30 days of ripe tomatoes
    Summer always comes late to Southern California, but that seemed to be particularly true this year, as the cloudy gray days of June gloom stretched well into August for many areas. There was a good side, to be sure, but what we gained by not having to...