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food + cooking
10 Questions for Olympic Diet Expert Dr. Louis E. Grivetti
Learn what foods fueled the Olympians of old—and how athletes' diets have changed—in this interview with noted UC Davis nutrition historian by Gourmet Live's Carolina Santos-Neves...
07.25.12
- Keywords
- Olympics,
- Diet,
- Nutrition,
- Louis E. Grivetti
food + cooking
Eating Egyptian in Appalachia
Our nation's appreciation of regional and local foods is maturing. I've found no better evidence of this phenomenon than in Fred Sauceman's two-volume series The Place Setting.
11.08.07
- Keywords
- culinary culture,
- slow food,
- books,
- john t. edge
food + cooking
The Worlds Best Figs, but the Supply is Limited
In the sunny Cilento region around Salerno, south of Naples, the harvest of white figs is just now wrapping.
10.12.07
- Keywords
- ingredients,
- produce,
- fruit,
- mimi murphy,
- italy
food + cooking
What's for Dinner?
Test kitchen work is mythical stuff. Shedding light on our corner of the magazine is not an easy task. Many of the rumors are true, some are not.
11.03.06
- Keywords
- culinary culture,
- behind the scenes,
- ian knauer
chefs + restaurants
First Taste: Persephone
Sharing the same open room as a fashion boutique, Persephone is a wi-fi-wired art space/bar/restaurant with a DJ booth, video games, and an eco-forward ethos.
03.31.08
- Keywords
- charles kelsey,
- first taste,
- boston,
- restaurants
food + cooking
Cookies—the New Cake
Wedding receptions in Pennsylvania and Ohio often feature a staggering variety of homemade masterpieces. Now the tradition is catching on elsewhere.
06.10.09
- Keywords
- wedding,
- cookies,
- becky aikman
recipes
Whole Hog with Balinese Spices
Barbecue expert Steven Raichlen shares his recipe for a whole roasted pig with fragrant Balinese spices, including lemongrass, ginger, galangal, turmeric, and hot chiles.
07.18.12
- Keywords
- Gourmet Live,
- barbecue
magazine
Food Flashes: March 1951
A de luxe variation for the Lenten menu is frogs' legs from the frogland of America; these shipped by express the day after the night they are caught. The frogs are packed in kegs, the minimum order five pounds.
March 1951
- Keywords
- clementine paddleford,
- food flashes,
- shopping,
- meat,
- pork
magazine
The Wild, Wild, and Woolly West
In Colorado, a family tradition as old as the hills of Greece is kept alive by barbecued lamb.
June 2004
- Keywords
- meat,
- eugenia bone,
- culinary culture
magazine
Who Invited This Guy?
Things get interesting when you’ve got a dinner guest who has, in essence, walked through the Five Books of Moses.
April 2009
- Keywords
- passover,
- seder,
- jewish,
- culinary culture,
- bruce feiler