Many restaurants are fiercely protective of their recipes. The rationale, I guess, is that if you knew how to make that outrageous duck confit poutine or that sublime gingerbread Twinkie with… [Continue Reading]
Author: Chef Zuz
Last month, National Public Radio’s All Things Considered announced the “Taste of Summer” contest, an invitation to listeners to submit their favorite summer recipes and the great stories behind them…. [Continue Reading]
If you attended grade school in the United States in the early to mid-1960s, the term “chicken fat” may hold a special, indelible, perhaps excruciating meaning to you. If you… [Continue Reading]
When you find yourself far from the food you love, you make do — or you make it yourself. Over the years, Chef Sin and I have lived in and visited… [Continue Reading]
For the first 20 years of my imbibing career, I used only one recipe book: Cocktails, a spiral-bound guide self-published in 1984 by my friend Michael Brunelle. An artist and… [Continue Reading]
It was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey hash! Turkey a la king! Or gallons of turkey soup! Gone, ALL GONE!… [Continue Reading]
How did the homeliest bird on the continent become not only our country’s holiday feast favorite but also the home cook’s equivalent of the Hope Diamond? But there it is…. [Continue Reading]
Kat House, our favorite WineWise expert (and yes, that is her name), is offering several holiday-themed classes this month. You will learn. And have fun.
[Photo: Olive Oil Shop] I don’t know how good Alton Brown is as a chef, but he’s definitely the world’s best kitchen docent. Nobody seems better able to guide us… [Continue Reading]
Pat Carden is no bartender. The term suggests a mere custodian, one whose job is simply to make sure the customers’ glasses are filled and their tabs are paid. Pat… [Continue Reading]