Cooking
Designer Kitchens and the People Who Don’t Cook in Them
From designer appliances to bigger floorplans, Americans love kitchens, just not cooking in them
October 17, 2012 |
By Leah Binkovitz
How Well Have You Kept Your 2012 Resolutions?
As 2012 comes to a close, our food writer takes stock of his progress on fulfilling his personal promises
September 14, 2012 |
By Jesse Rhodes
From the Page to the Plate: Bringing Literary Dishes to Life
Authors like Roald Dahl or James Joyce never could have predicted that their words could be spun into these tantalizing meals
August 20, 2012 |
By Jeanie Riess
What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday
As these luminaries will attest, there's a lot more to Julia than Beef Bourguignon
August 15, 2012 |
By Shaylyn Esposito
Julia Child’s Italian Tour: Angering Chefs and Riding on Motorcycles
Author Bob Spitz recounts his trip traveling through Italy with the culinary legend
August 06, 2012 |
By Leah Binkovitz
Jennifer Griffin on Managing a Kitchen as an Amputee
While some might see the lack of a hand as an end to a life of cooking, Jennifer Griffin figured out how to revamp and revise her methodology for pulling a meal together
July 18, 2012 |
By Jesse Rhodes
Meet Edith and Fanny, Thomas Jefferson’s Enslaved Master Chefs
Monticello research historian Leni Sorensen offers an impression of what life was like for these early White House chefs
July 09, 2012 |
By Jesse Rhodes
How to Eat Lobster 10 Ways In 24 Hours
These innovative recipes entice the taste buds for every meal of the day
June 15, 2012 |
By Kat J. McAlpine
Why Do Men Grill?
Globally, it seems that this gendered division of cookery is an American thing
June 14, 2012 |
By Jesse Rhodes
Julia Child's Recipe for a Thoroughly Modern Marriage
Food writer Ruth Reichl looks at the impact of the famous chef's partnership with her husband Paul
June 2012 |
By Ruth Reichl
Five Quintessential Cajun Foods
If you've only had the pleasure of eating a bowl of gumbo, queue up some Beausoleil and prepare some of these specialties
May 22, 2012 |
By Jesse Rhodes
Mark Kurlansky on the Cultural Importance of Salt
Salt, it may be useful to know, cures a zombie
May 17, 2012 |
By Jesse Rhodes
Unorthodox Foods for Mother’s Day
I dug some more into how food companies are positioning their products for this time of year, and some of my findings were, well, unconventional
May 10, 2012 |
By Jesse Rhodes
Your Guide to Basquing in the Old West
What are the best restaurants for authentic Basque cuisine?
March 22, 2012 |
By Aviva Shen
Five Ways to Eat Lentils
Tired of soup? Use them in cookies, pies or puddings—no, really
February 29, 2012 |
By Jesse Rhodes
Peeling Open the 1947 Chiquita Banana Cookbook
What do ham banana rolls with cheese sauce and salmon salad tropical have to say about politics?
February 24, 2012 |
By Peter Smith
Nothing Out of the Ordinary: Squirrel Stewed, 1878
A collection of old community cookbooks reflects a changing ecology and a cultural shift: the decline of hunting, chitlins and pig's feet
February 15, 2012 |
By Peter Smith
Brotherhood Spirit in Flesh Soup, or a Recipe Calling For Love
The counterculture has long been characterized by a single word: “love.” For some hippie communards, love was also a recipe ingredient
February 13, 2012 |
By Peter Smith
The Battle for Food in World War II
A new book examines how food figured into the major powers' war plans
February 02, 2012 |
By Jesse Rhodes
Jose Andres and Other Toques of the Town Honor Alice Waters
What do you cook for famed chef Alice Waters? Washington's culinary celebrities faced this challenge at the unveiling of her portrait at the Smithsonian
January 31, 2012 |
By Jeanne Maglaty
