Leah Eskin

The first recipe I published was a fail. I was writing a weekly column for the Chicago Tribune Sunday magazine — not a food column, more of a ruminative ramble...

American pie is a sweet tradition — apple, pumpkin, chocolate. But in Britain, pie is baked up savory — pork, duck, chicken, pigeon, sausage, pork. And how. Meat pie is...

Pecan pie is good — in theory. Who quibbles with pie? Or pecan? And yet, the two pleasures, united in the oven, separate. Flaky pastry clings to the bottom of...

Diner en Blanc — dinner in white — is an enchanting idea. Guests, dressed in their finest whites, learn last-minute the unlikely location of their meal — say, outside Lincoln...

The pancake labors under the burden of stereotype: flat. Which isn’t nice. Just as the bold sheep may resent “sheepish,” and the strident cow may balk at “cowed,” so the...

Art history, like TV Guide, divides its subjects into time slots. It further carves up the discipline by area (say, Spain), by subject (say, portraits) and by media (say, paint)....

Macaroons are simple to mix, quick to bake and gluten-free. They’re easy to wrap, to stack and drop at Temple Sinai Synagogue, in the Squirrel Hill neighborhood of Pittsburgh, a...

Thanksgiving is all about tradition, and in my household we stick to the script. The menu is set — oyster bisque to pumpkin pie. Each recipe is printed, hole-punched and...

Hate is a vile habit. It provokes sore feelings and tribal tendencies and war — all best avoided. Yet I admit: I hate powdered sugar. I'm aware it's sugar, powdered....

Kefta, rolled from ground beef or lamb, is not a meatball. Meat oval, meat lollipop, meat blob, perhaps. Not ball. Cooks often describe them as torpedoes, though the weapon is...