Jazz Standard

Gumbo is the ultimate improvisational dish. (By Lessley Anderson)

The Conference You Wish You Went To

A report from Tales of the tail. (By Jordan Mackay)

Waiter, There's a Pig's Ear in My Soup

Your chef might be slipping you some offal. (By Jane Black)

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice. (By Lessley Anderson)

This top 10 list promises great eats outside of New York City. (By Kara Zuaro)

Trend-O-Meter Says: Pabst Blue Ribbon, Still Goin' Strong (6/10/09)

And you thought it would go the way of the wallet chain. (By Lessley Anderson)

That Pig Blood and Chocolate Mousse Kicked Serious Ass

Poggio restaurant’s Peter McNee cooks the best whole hog. (By Lessley Anderson)

Peter McNee won Cochon 555 with this menu. (By Lessley Anderson)

Which chef will bring home the bacon? (By Lessley Anderson)

Three recent cookbooks reviewed in the New Yorker reflect how we’ve re-adopted meat as our most treasured foodstuff. (By Miriam Wolf)

Is the restaurant shirt the new concert tee? (By Traci Vogel)

I intend to finish off this leg of the tour with several days in Montreal, one of the world’s best food cities. Here’s what I wrote about Montreal a few years ago … (By Jim Leff)

I’ve been back home for a while now, steaming millet, leeks, and organic Swiss chard, and generally recovering. It’s time to wrap up nine weeks on the road, and to account for nearly 8,000 miles driven (plus many more... (By Jim Leff)