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food

food + cooking

High on the(Ground)hog

I shot my first woodchuck as a teenager and felt so awful about killing it that I persuaded my mother to make it for dinner.
10.18.06
travel + culture

Picnic in the Slow Lane

I ran into Alice Waters at Chez Panisse the other night, and she told me about driving home from Telluride with her daughter, Fanny.
10.18.06
recipes

Yuquitas a la Huancaína (Fried Yuca with Peruvian Cheese Sauce)

Think of this as the Peruvian answer to fries and ketchup.
August 2006
recipes

Grilled Sweetbreads

Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior.
May 2006
recipes

Kefta and Zucchini Kebabs

These distinctly Middle Eastern kebabs are some of the most succulent and juicy meatballs you have ever tasted.
January 2006
magazine

Smokin’ in the Backyard

Home smoking captures the delicate flavor that store-bought can’t. And all you need is a kettle grill and some hardwood sawdust.
June 2005
recipes

Turkish Lamb Kebabs

Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.
May 2005
magazine

Dollars and Sense

Armed with imagination, a couple find that a cost-conscious approach to remodeling their kitchen doesn’t mean cutting corners.
February 2005
magazine

Camping Confidential

First his mother taught him that in the forest every cook is a king. Then she learned a more important lesson.
December 2004
magazine

Recipe for the Good Life

For kitchen philosopher Angelo Pellegrini, the riches of the Pacific Northwest were the American Dream on a dinner plate.
July 2004
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