The Culture of Food and Drink


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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

"There are better vegetables than kohlrabi," Jane Grigson wrote in her classic "Vegetable Book." "And worse," she added as an afterthought. Faint praise can be

I never thought of myself as a beet fanatic. Sure, I like this versatile root vegetable well enough, but only recently realized that beets

If radicchio has become wildly popular in the States, it still doesn't get the respect it deserves: Americans have adopted the showy vegetable as

Coffee actually started out as a food, not a drink. A thousand years ago in Africa, the birthplace of coffee, locals would mash the

Not so long ago, most Americans' idea of how to enjoy beef was to dig into a slab of steak as big as the