Sun, Sea & Olives: Pizza is health food? Yes, it is, at least in the Mediterranean, and that doesn't mean pizza with beans and tofu, either. Make dough with part whole-wheat flour, keep the toppings simple, don't overload the cheese, and truly you will have something good to eat, simple
Italian-Americans will tell you flat out that linguine accompanies seafood. Well, at least Long Island Italian-Americans will tell you that. My grandfather, who was from a small village 85 kilometers east of Naples, immigrated to New York in the early 20th century and lived there the rest of his life.
When you make your own homemade mayonnaise, it is one of those magical moments for a cook that both surprises and empowers. That mayonnaise is an emulsion and that the process of emulsion works will always amaze you. Once you've done it yourself you will feel very competent. Homemade mayonnaise
Nothing gives a cocktail a kick quite like bitters. Whether it's an Old Fashioned, a Manhattan or a Champagne Cocktail, those quick dashes from a paper-wrapped bottle turn simple alcohol into something mysterious, tangy and alluring. There are big-name bitters -- Angostura and Peychauds -- with secret recipes and exotic
In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not the classic quiche lorraine with lardons, of course) would be one of the first recipes I'd teach. I made them by the sheet pan for catering
The dogma about sake today is that high-quality versions must be served chilled, but that is a total misconception. In fact, there are many quality sakes that are best enjoyed warmed. It's true that sake, a traditional Japanese rice wine, was once consumed warmed if its quality was not good enough
The Monterey Bay Aquarium, a highly regarded institution, has been considered for many years a welcome watchdog over our seafood. Why? Simply because there is so much information, misinformation, myth and reality afloat that a poor consumer never knows which way to turn -- or which fish to buy. Enter the
Havana is back in the news. For more than half a century, Cuba has been off limits to Americans. With the reopening of the American Embassy in August 2015, tourists are flocking to Havana. The city is bustling with new restaurants, hotels, clubs, bars and paladars, the uniquely Cuban restaurant