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ingredients

food + cooking

Rose Petals

Rather than a novelty, rose petals are actually a bona fide ingredient in North African and Middle Eastern cuisines.
04.04.07
food + cooking

Pounding to Perfection

As I sit on a plastic chair beneath the wooden stilts of a house in Tmatboey, a woman grinds a kroeung—a quintessential Khmer spice mixture.
04.30.07
chefs + restaurants

Sohn Fine With Foie Gras Fine

Doug Sohn, the first chef in town to be ticketed for serving foie gras,was slapped with a fine of $250, the minimum penalty.
03.30.07
food + cooking

Aw, Shucks

One food rule I steadfastly follow is to eat oysters only in months that have an r in their names.
03.29.07
food + cooking

Cherries on Top

Leave it to the Catalans. The same people to bring us spherification and the lollipop are now building a better cherry.
03.20.07
food + cooking

Choco-Writ

The world of marketing is strange indeed. I received an e-mail from a PR firm touting Holy Chocolate-brand hot chocolate.
03.16.07
food + cooking

The Umami Whammy

For a real umami knockout, conjure up the combo of Parmigiano-Reggiano and miso in a soup.
02.23.07
food + cooking

Cure for the Common Salami

I never used to give much attention to salami. It was just another sausage that filled up space on supermarket shelves.
02.14.07
magazine

Pot Of Gold

Where does grand inspiration come from? It might be waiting in your kitchen cabinet or in your market bag.
February 2007
food + cooking

Gotta Have It

Only a few exotic are truly going to change your cooking life. Pomegranate molasses is one of them.
12.16.06
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