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Cooking

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

Top Cooking Articles

Displaying items 78-88
  • Taste Studio offers visitors samples from Colonial Williamsburg's chefs

    Taste Studio offers visitors samples from Colonial Williamsburg's chefs
    Colonial Williamsburg unveiled a new program this year showcasing the foundation's chefs and giving visitors a chance to sample some savory recipes in a fun way. Colonial Williamsburg Executive Chef Rhys Lewis regaled participants of Taste Studio with...
  • Upscale Gallo: Pasta, Pizza And Piedmontese Filets

    Upscale Gallo: Pasta, Pizza And Piedmontese Filets
    Gallo means rooster in Italian, and the rooster is a subtle theme in this contemporary Italian restaurant in Ridgefield. Gallo is also the name of the chef. Chef Raefaello Gallo comes from the Isle of Capri and lures diners with seasonal menus featuring...
  • A parched farm town is sinking, and so are its residents' hearts

    A parched farm town is sinking, and so are its residents' hearts
    Beneath this small farm town at the end of what's left of the Kings River, the ground is sinking. Going into the fourth year of drought, farmers have pumped so much water that the water table below Stratford fell 100 feet in two years. Land in some...
  • Easy dinner recipes: Three great pasta dishes that come together in 30 minutes or less

    Easy dinner recipes: Three great pasta dishes that come together in 30 minutes or less
    If you're looking for a fast yet filling dish, pasta is always a great option. The noodles act as a blank canvas, ready to work with almost any flavor combinations you wish to add, whether rich sausage and broccoli, fresh herbs or a creamy sauce studded...
  • A South Philly story

    Editor's note: Along with Café Martorano in Fort Lauderdale and Martorano's Italian-American Kitchen at the Seminole Hard Rock Hotel and Casino, Steve Martarono operates restaurants in Atlantic City and Las Vegas. His debut cookbook, "It Ain't Sauce, It's...
  • Another steakhouse for Schaumburg

    David Burke’s latest venture, Grillhouse by David Burke, opened Monday in Shaumburg and holds its first weekend service tonight (1301 American Lane, Schaumburg; 847-517-1600). The restaurant heralds itself as a modern American with a focus on farm-...
  • AYCE Singaporean chili snow crab, MC Jin at Pot, 'Top Chef' pop-up at The Nosh

    AYCE Singaporean chili snow crab, MC Jin at Pot, 'Top Chef' pop-up at The Nosh
    Starry Kitchen is closing down the restaurant Saturday to cook 2000 pounds of Singaporean chili crab legs. The giant crab boil will benefit the Japanese American Cultural Community Center. Tickets are $75 for adults and $65 for kids, and include all-you-...
  • Easy dinner recipes: Vegetarian Mexican dishes for Meatless Monday

    Easy dinner recipes: Vegetarian Mexican dishes for Meatless Monday
    If you love Mexican food but find it hard at times to locate good vegetarian options, Lorenza Muñoz has some ideas, as she explored in her article on Mexican vegetarian dishes for Food not too long ago. "Meatless dishes actually have a long history in...
  • Spirits of the harvest season summon you to enjoy craft beverages

    Spirits of the harvest season summon you to enjoy craft beverages
    Autumn often brings bright blue skies streaked with sunshine and bedroom windows cracked open to catch the crisp evening air, inviting in the aroma of crackling fireplaces, pine needles and sweet crushed fruit — apples, pears and grape mashes...
  • A voice for tripe: An exclusive interview with Sir Norman Wrassle

    A voice for tripe: An exclusive interview with Sir Norman Wrassle
    That big "X" marking Oct. 24 on your calendar? Did you forget why you made it? It's World Tripe Day, of course! And in honor of the event, we reached out to Sir Norman Wrassle, since 1997 chairman of the Lancashire, England-based Tripe Marketing Board,...
  • Object of Desire: Beurre de Baratte

    Object of Desire: Beurre de Baratte
    If you wander into the Grand Central Market on a Friday or Saturday morning, you may run into the Clark Street Bread pop-up, a long, plain table piled high with warm, freshly baked loaves. If you happen to be lucky enough to land a crackly, vaguely tart...