My grandmother has a 149-year old piece of cheese. This, and other tales of culinary heirlooms and the agrarian utopias they evoke, at least for the Stark household.
Cookbooks rule, apps drool. A piece I wrote for Bites, the Today Show food blog.
My husband is a connoisseur of sandwiches. He loves wraps with veggies, baloney and cheese with his secret mustard-hummus tang sauce, clubs, melts and subs of all variety. But his favorite is the Italian sub, which he calls “the holy
Anyone who reads my blog is probably aware that I have an unholy obsession with preserving foods, and that in 17 days I will undergo a life-changing operation, a double-mastectomy with reconstruction done on my healthy breasts. I’ve always cooked,
The idea of magic, of alchemy, of starting with one substance and transforming it into a completely different substance has fascinated me since I was a little girl, and I couldn’t help but think of that as my husband and
Last weekend, we decided to make pâté with a friend of ours, figuring that he wouldn’t be scooged out by the procedure, since he’s french and would therefore understand the desired result, even if we failed to achieve it. Our
Some couples “practice” for children by getting a dog; my husband and I are evidently “practicing” with charcuterie (tr. “cooked flesh”), the art of making sausage, bacon, terrines, and cured meats. Like preparing for a child, charcuterie requires: a manual
I am in love with a cocktail. My husband and I have recently gotten inventive with our mixology, whipping up a tasty Orgeat syrup from scratch and daring to mix various liquors from our cabinet with mixed results. Equal parts
Six star chefs offer their takes on holiday meals, from Latin to Italian, with dishes that are sure to please tradition and your guests.
Chefs Sunny Anderson and Ming Tsai offer tips on how to use up those pesky Turkey Day leftovers.