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food + cooking

Classic Cookbooks: Cook It Outdoors

Cookbooks have varied virtues. Some are like knowledgeable culinary assistants, in whose pages you can find a dependable recipe for just about anything.
07.11.07
food + cooking

Land of the Giants

You know one more thing you really need for your grilling batterie de cuisine? A bunch of disposable aluminum pans.
07.06.07
food + cooking

Holy Aioli

Is the joy of aioli in using garlicky mayonnaise as an excuse to eat unseemly amounts of vegetables, or in using vegetables as an excuse to eat good mayonnaise?
07.03.07
food + cooking

Is It Done Yet?

Even more than other cooking methods, grilling is an inexact science, adding the vagaries of live fire to the many standard variables.
06.29.07
food + cooking

Classic Cookbooks: Simple French Food

Part of my education was the discovery that simplicity can mean perfection or harmony in a dish rather than ease of preparation.
06.27.07
food + cooking

Behind the Recipe: Cherry Pie

There are few things more iconic than cherry pie, so it was a natural fit for our July cover.
06.26.07
food + cooking

The Skill of the Grill

Though grilling is perhaps the most straightforward of all cooking methods, it's surrounded by plenty of lore and theory.
06.22.07
food + cooking

The #1 Grilling Tool

These days, stores and catalogues are crammed with all manner of new tools ostensibly designed for grilling.
06.15.07
food + cooking

Brand New World

Pop quiz: Your first child has arrived, 2 1/2 weeks early, after a blindingly short labor. Quick—what's for dinner?
06.13.07
food + cooking

Fox Squirrels for Supper

I ate squirrel as a child. Stewed by the old men of Clinton, the central Georgia community where I was born and raised.
06.11.07
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