Vanilla Poached Pears

A basic recipe that lends itself well to variation.

Herbed Pea Sprout, Fennel, and Mushroom Salad

Let the flavors of spring sing with this simple, elegant salad.

I recently decided to brave a trip to the live poultry shop near my apartment, and bought a 5-pound white-feathered bird (red-feathered and black-feathered cost a bit more, so I thought I’d start/experiment with the cheaper...

Irish Cheddar and Stout Fondue

Melted Irish cheddar and stout make a satisfying combination.

Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

This dish is all about the artichokes, but it’s made even tastier by adding ricotta salata cheese.

Not Invited Back

Are you obliged to reciprocate dinner party invitations?

California Roll, Dragon Roll, Nematode Roll?

Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of.

What's the Difference Between Stuffing and Dressing?

Blame politeness for the confusion.

Smoke Rules

A Texas barbecue primer.

Pack Your Knives and Go

Cooking vacations that steer clear of the tourist traps.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Before There Was EVOO ...

TV food personalities we miss.

Second Careers in Food ... that Failed

Highway of sorrow paved with brioche.

10 Canned Goods Worth Using

No need to wait for the apocalypse.

Audible Edibles

Ten radio food shows that will leave you salivating.