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Using duck fat or goose fat dishes such as braised cabbage and roasted potatoes can take a meal from ordinary to extraordinary. Credit: Copyright 2016 Clarissa Hyman

Christmas is coming, and the geese are getting fat. And the ducks. And the rest of the poultry. And so am I. What the heck? Goose, duck and chicken fats, along with beef drippings, are no longer my secret guilty pleasures. We underground band of schmaltz lovers can now say

Is there truly a difference between teas sold as loose tea and those prepared as tea bags? The answer is a resounding yes. In fact, among tea enthusiasts, tea bags typically aren’t considered the same type of tea and are not generally of interest. Here’s a look at why loose tea

A soup swap is a good way to bring together friends and family for a chance to exchange recipes and share a meal. Credit: Copyright 2016 Yvonne Duivenvoorden

I don't know about you, but this election knocked me off my feet. More than ever, I feel a strong need for community. Since Election Day, I want to sit around a table sharing comfort food with people I love. That's where soup comes in. Think about it: Soup is what so

Chestnut, Sausage and Red Wine Risotto. Credit: Copyright 2016 Clarissa Hyman

Chestnuts are not just for Christmas, but you’d be forgiven for thinking they exist simply in terms of festive carols, Dickensian greetings cards and corny clichés. Each year -- the first time you hear that good old evergreen line about roasting and open fires -- it makes you glow with

Hailey Trefethen works in Katie's Garden at the Trefethen Family Vineyards. The garden was started by Hailey's grandmother and she has become the caretaker. Credit: Copyright 2016 Mira Honeycutt

In the midst of Napa Valley’s palatial wineries, Katie’s Garden, at Trefethen Family Vineyards, is a sanctuary. Among the maze of shrubs, trees and green patches, the garden is a fascinating symphony of organized chaos: bushes and bursts of flowers dot the vegetable patches and wind around the orchard. Visitors who

Horse on a Stone, one of Line Brew’s most popular dishes, is cooked on a smooth, flat stone imported from Italy. Credit: Copyright 2016 Jo Turner

Out of the Central Asian steppe, Kazakhstan's purpose-built capital, Astana, rises like Superman's Fortress of Solitude. Though it's only November, there is already a foot of snow on the ground, and the wind chill is -30 F. But inside Line Brew restaurant's stone walls, it is perfectly balmy. Built into an

Lobster Pop-Tarts in a Duralit toaster, Barton G. Los Angeles. Credit: Copyright 2016 David Latt

On special occasions and holidays, we want great food and we want fun. For chef Attila Bollok at Barton G. Los Angeles, every day is a celebration because all the dishes are visually extravagant or slyly clever. In his kitchen at Barton G., Bollok showed me how to prepare his

The tour buses have disappeared from the Langhe’s narrow, twisting roads, replaced by trucks bringing home the last loads of purple Nebbiolo grapes. Our Panda, Italy’s ubiquitous Fiat putt-putt rental car, strains up the hills to finally drop us down in the tiny medieval village of Barolo. Surrounded by steep