Mussels are an inelegant if delicious food. Serve this to your nearest and dearest with nary a thought to table manners.
I have a New Year's confession to make. I did not burn, scorch, mangle, or ruin. My sin was much worse. I threw out perfectly good food.
In the early hours of Tuesday morning, December 3rd, chef Judy Rodgers died of cancer. She was 57 years old.
“Why don’t you cook at home? That’s my crusade.”
Happy Accident Soup began as a Lamb Tagine: the soup was a bonus. How often do you get two wonderful things from one?
Yotam Ottolenghi and Sami Tamimi’s food is the Middle East on a plate: clamorous, intense, each bite demanding your full attention. This is food shrieking with yogurt and lemon, garlic and tahini.
Amy Bremzen’s memoir is informative, moving, and at times, harrowing
Author of the seminal Moosewood Cookbook, Mollie Katzen brought vegetarian cuisine—in 1977 still considered weird hippie food—into the mainstream. Now, almost 40 years later, she's written one of most confounding cookbooks I’ve ever encountered.
Fresh pepper season is maddeningly short in Northern California. We get but a few colorful weeks in late August and early September. The clock is ticking.
The eggplant does not blend with other flavors as, say, the onion, or the carrot do. The eggplant, no matter what one does to it, remains irresolutely itself. And I am rendered despondent.