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La Vache Qui Rit at Stylish Parisian Bistro

I have been a fan of chef Yves Camdeborde ever since the days of his 14th arrondissement restaurant, La Regelade.
Peggy Knickerbocker
01.04.08
Keywords
peggy knickerbocker,
ingredients,
paris,
restaurants,
cheesed
food + cooking

A Ham for All Seasons

Some of us are cat people. Others are dog people. Lesser known are ham people, a cult whose existence makes pig people twitch and stammer.
John T. Edge
01.01.08
Keywords
ingredients,
pork,
meat,
john t. edge
food + cooking

Hotter Chocolate

The state of hot chocolate in America is about as bad as it can get.
Lesley Porcelli
12.21.07
Keywords
ingredients,
europe,
beverage,
chocolate,
lesley porcelli
food + cooking

Silence of No Lambs

This is the kind of story Midwesterners won't tell you unless you drive across the snow-covered fields to talk to them.
Dara Moskowitz Grumdahl
12.20.07
Keywords
ingredients,
cheese,
midwest,
dara moskowitz grumdahl
food + cooking

Buttered Up in Paris

Everyone knows that the French love their butter—they consume some 17 pounds per person annually, the highest consumption in the world.
Alexander Lobrano
12.14.07
Keywords
ingredients,
paris,
france,
chefs
food + cooking

A Whole (Other) Beast

This article is about eating the hell out of whatever you've got. Pig is easy. What about a less revered ingredient? What about broccoli?
Ian Knauer
11.29.07
Keywords
ingredients,
produce,
vegetable,
cookbooks,
ian knauer
food + cooking

Persnickety Persimmons

I'm lucky enough to have a friend in Sonoma County who has a persimmon tree. On a recent visit, I ate my fill of soft, ripe persimmons.
Lillian Chou
12.16.06
Keywords
lillian chou,
ingredients,
fruit,
sonoma
food + cooking

It’s Pretty Easy Eating Greens

Italy and Virgina meet at the Thanksgiving table.
Robert Pincus
11.28.07
Keywords
robert pincus,
ingredients,
vegetable,
seasonal,
cookbooks
food + cooking

The Luxury is in the Lemons

The ultimate French lemons are cultivated by a former champion Formula One driver in a hauntingly perfumed valley just outside of coastal Menton.
Alexander Lobrano
11.19.07
Keywords
ingredients,
produce,
fruit,
farming,
travel
food + cooking

Minutes of the Institute for Oleic Research, Part 2: Guanciale

My favorite of these new offerings of cured pork is guanciale—flesh from the jaw and check of the hog, with a flavor like porky pumpkin pie.
Robert Sietsema
11.19.07
Keywords
ingredients,
meat,
pork,
robert sietsema,
institute for oleic research