Chorizo and Olive Flatbread

Crisp bread topped with tomatoes, onions, and a touch of harissa.

Egg Magic

Tools for de-yolking, poaching, and beheading eggs.

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine?

Surgery in the Kitchen

Tiny tools help with obsessive details.

Magnetic Fields

Induction cooktops cook hot, stay cool.

Winter 2007 Gift Guide

Give while the giving’s good.

it highly. It is run by Alain Passard, and I read about it on Chocolate and Zucchini, and it was one of my main reasons for going to Paris at the moment. I reccomend you read the review on that site, as it includes pictures. I...

this particularly annoying, but it does mean you need to test and experiment before preparing these dishes for guests. Or have a backup dish ready to cook. Here is an example. It is Alain Passard's recipe for his famous “12...

juice. Amazing! Thank you so much – 5 stars!" Here is a link to a recipe site that I like a lot. Great recipes with proper credit given where needed. I am linking it directly to the first recipe I made from the site - Alain...

, i.e. “heartier fare.” However, in the 90 degree+ weather we have here in PA, does anyone have a lighter venison recipe?? Any suggestions will be appreciated. Can you cook venison tenderloin on the grill? Otherwise...

Not a mousse in this case (not that it wouldn’t be good, just not the recipe I’m about to give) but a custard: adapted from an Alain Ducasse recipe (very much paraphrased): 1lb asparagus 1 egg 2 egg yolks salt and pepper...

oil in a very hot skillet and finish off in the oven till they felt done, but am now a big fan of the low/medium heat method espoused by Alain Ducasse and Jeffrey Steingarten. After rubbing the steak with salt and pepper and...

Here’s a link to a salted caramel recipe by Alain Ducasse. Scroll down to find it. http://www.hungrybrowser.com/phaedrus/m1119F04.htm#3

Alain Ducasse, the acknowledged master chef of plant earth, has just released his “cookbook”. 1,000 photographs, 700 recipes and $250.00 and you’re on your way. Alain Ducasse’s Culinary Encyclopedia is...

What to do with your Easter leftovers.