California foie gras ban overturned
First in Chicago, now in California, foie gras is back on the menu. A federal judge issued a ruling Wednesday that overturned California's law banning the sale of the fatty...
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Italian cooking legend Marcella Hazan dies
Marcella Hazan, whose many cookbooks introduced Americans to the true food of Italy, died Sunday morning at her home in Longboat Key, Fla., according to her husband, Victor Hazan. She...
Chilling with granita
Though the unofficial end of summer, Labor Day, has come and gone, there's still plenty of heat left. The kind of blistering, soul-deadening heat in which you can work up...
Crazy for glazing
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours...
X marks the spot
As delicious as fresh chestnuts are, there's no denying that preparing them can be a real pain in the neck. The shell comes off with no problem; it's thin and...
Jumbo asparagus is a rite of spring
There is something utterly compelling about jumbo asparagus once it's cooked. It's not just the size, though that's certainly impressive enough. The peeling method leaves a slightly crude appearance, and...
Lasagna’s liberation
The old hand-cranked fresh-pasta machine came out of the cabinet the other day. It was time to make lasagna. After all these years, it still seems like magic: the way...
Art of the Japanese grill
Grilled food is the essence of Japanese cooking: basic food treated simply, yet the result is beyond anything that either ingredient or technique promises individually. Welcome to the world of...