food + cooking

The Ingredient: Cardoons

Jody Williams demonstrates a sensational way to use this rustic Italian vegetable.

01.14.08
food + cooking

The Dish: Langzhou Noodles

Steven Yan demonstrates the technique for making hand-pulled noodles.

01.14.08
food + cooking

The Ingredient: Geoduck

Chef David Pasternack introduces this unusual seafood.

01.14.08
food + cooking

The Dish: Kimchi with David Chang

Chef David Chang demonstrates his mom's recipe for kimchi.

01.14.08
food + cooking

The Ingredient: Nepitella

Never heard of it? Chef Fabio Trabocchi explains this wild Italian herb.

01.14.08
food + cooking

Indie Indigestion

What was the real cause of my churning stomach at the Sundance Film Festival—the high altitude, my on-the-fly diet, or a string of career disappointments?
01.15.08
food + cooking

Which Came First, the Chicken or the Pig?

With this week's review of Barbuto in the New York Times, the hottest dish in Manhattan today is… roast chicken?
01.11.08
food + cooking

The Mug Metric

The best way to get an instant profile of a family at, say, a holiday or dinner party, is to locate the mug cupboard and take a good look.
01.10.08
food + cooking

Sprouts’ Honor

Roasting Brussels sprouts turns them into the bacon of the vegetable world. And everyone likes bacon.
01.09.08
food + cooking

Swallowing Clouds

When I was a kid, I spent my summers in Hong Kong, running around with my cousins and fueling our video game binges with street food.
01.08.08
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