Rhubarb is a stalk of many colors, ranging from dark red to pink to bright green. Red rhubarb is most common, but you’ll also see green rhubarb (don’t suspect it’s unripe). Here’s an interesting bit of...

Black Pearl, a New England-style seafood house that enjoyed a brief but promising run in 2005, is back.

The Silver Palate Cookbook turns 25, and boomers wax nostalgic about their first batch of Chicken Marbella.

Will San Franciscans end up canoeing to Marin for groceries?

Derrick of An Obsession With Food wrote earlier this week that his blog was popular with the teen-n-tween crowd, according to Microsoft’s demographic analysis tool. “I’m skeptical that the next generation has so...

Does a passion for cooking from scratch make you a New Vic?

A hot toddy is a warm drink made from hot water, sweetener, spirits, and, usually, lemon. Most basic recipes include honey, whiskey, and lemon juice. But brandy and rum are also popular alternatives; some toddies are sweetened...

Are recipes copyrighted? And what if you modify them? The question dogs the blogosphere again.

The bloggers dish about the second season of Bravo’s Top Chef. We distill, so you don’t have to.

Can you recommend a place for dinner in or near Basking Ridge, NJ? We’ll be there for a family event. At the table we’ll have 3 generations, 2 food snobs, 1 vegetarian....(and a partridge in a pear tree?).

If you scroll down a bit to Tater’s Memphis Notes post and the thread it generated, there are a lot of great recent suggestions in there.

I just discovered a wonderful organic market in Boca today. It’s called 4th Generation and is just south of Mizner Park on Federal Highway: http://www.4thGenerationMarket.com They even have locally-prepared organic raw food...

Before we get to yakitori, a brief etymology lesson, grace of cls: yaki–grilled teppan–iron plate kushi–skewer niku–meat tori–bird So we have yakiniku, yakitori, teppanyaki, and so on. ...

"Shad, considered a delicacy, are the only fish that the D.E.C. permits to be commercially caught from the Hudson River because their life cycle allows them to remain PCB-free and, therefore, safe to eat." Thank heaven for small...

created to recognize the best of the thousands of cookbooks published annually to generate funds for charitable causes while preserving America’s rich culinary history." And there are some nice books there. The one from Monhegan...