It’s been a couple years now since at-home sous-vide has come into vogue. And for good reason: Who doesn’t want perfectly cooked food that you needn’t watch over every moment? You too can now emulate your favorite restaurant chef! But as soon as the news of those “affordable” circulators and, more recently, sous-vide sticks hit …
Eating out with young kids anywhere is no cakewalk, but in New York City, the challenges are all their own. Sure, as a grown-up who likes to eat, New York City may be your oyster, but as a parent, it can seem like one big booby trap: cramped spaces, restaurants that don’t take reservations (leaving …
GALESBURG, Ill. — It was a mild July afternoon, and Ruth Lewis Smith was stuffing deviled eggs at the kitchen counter. She wore a red and white polka-dot apron, and her hair set in curlers under a scarf fashioned from pantyhose. A trio of women stood around her, assisting. “Tomorrow we’ll be dressed!” she remarked …
Capital D-Dinner Parties, the sort where a group of the host’s friends or colleagues sit around a prettily laid table and are expected to sustain interesting conversation across the span of several courses, always feel to me like an awkward first date that just won’t end. It took upheaval for me to reconsider my approach.
For almost as long as America has existed, cookbook authors have been using food to capture its identity.
Few people get to meet their heroes, but I was lucky enough to know mine.
A visit with Judith Jones, the culinary and publishing icon.
I have standards—high ones—for the men, friends, and the authors whom I invite into my kitchen.