| Jan 4, 2013
| 11:32 AM
I would bet you shillings to cents that at least 90% of the people who watch “Downton Abbey,” which returns to these TV shores on Sunday, would rather be the “upstairs” folk, the titled Crawley family, than the “downstairs&...
| Jan 9, 2013
| 2:30 AM
There's no way to accurately describe what Harold McGee does, because he's blazed a unique trail. "Food chemist" is a common descriptor, and indeed he teaches a highly regarded course on food chemistry at the Culinary Institute of America. But as his...
| Jan 17, 2013
| 11:51 AM
Whether you're stuffing your face with a KFC Double Down sandwich or watching Gordon Ramsay roast professional chefs on "Hell's Kitchen," you're sharing in one of society's biggest obsessions: food.
"Food is hot," said Paula Johnson, curator for the...
| Jan 19, 2013
| 3:17 PM
The storms of winter 2010 shut down roads, cancelled classes, closed up shops and nearly ended a signature Baltimore event before it started.
On a cold January night, organizers of the Pratt Contemporaries' inaugural Black and White Party watched the...
| Jan 10, 2013
| 4:21 PM
Cabaret artist Jennifer Blades will reprise her role as Julia Child in Lee Hoiby's 18-minute opera "Bon Appetit" during an evening of dinner and opera at Germano's. In addition, Blades will portray Child in a new piece about Child's friendship with the...
| Jan 13, 2013
While Julia Child may have demystified the technique of traditional French cuisine, Steve McDonagh has made the creation of well-crafted vintage cocktails accessible for the novice home bartender.
In "The New Old Bar: Classic Cocktails and Salty Snacks...
| Apr 16, 2013
| 2:57 PM
It was the only type of cuisine that our mother, former Gossiping Gourmet columnist Elle Harrow, could not cook. We were about 7 and 14 years old, respectively, and every morning, she would ask us what we'd want for dinner that evening. "Corn...
| Apr 6, 2013
Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or...
| Apr 2, 2013
| 4:15 AM
The Pissaladiere Nicoise, an onion tart studded with black olives and anchovies, is being passed around to the dinner guests while the Navets a la Champenoise, a turnip casserole, and braised stuffed breast of veal finish in the oven.
A French Frisee...
| Jun 12, 2013
| 2:30 AM
For a generation or two, legions of ambitious youth who had something to say and wanted to make a mark on the world learned to play the guitar or drums and set off to become a musician or at least a rock star. Then independent films lured America's young....
| Mar 22, 2013
| 7:00 AM
When Ina Garten looks out from center stage at a live presentation, she sees an audience of hundreds of eager faces, hungry to share an in-person experience with the food star known as "The Barefoot Contessa."
Garten, who comes to Hartford's Bushnell...