The Culture of Food and Drink

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Every morning during the fall in Michigan’s thumb, I watch sport fishermen skimming by in boats outfitted with everything from baited poles to fancy

With the outdoor barbecue mothballed for the season, cooks might think the joy of food caramelized by intense heat has to wait until summer.

By the end of summer, most of us are tired of heat waves, but that weather is just what seasonal produce loves. Super heated

The southwest monsoons arrive in Kerala with all their fury by mid-June every year. For the following 2½ months, raging seas, heavy rainstorms and

Pandan extract, derived from a Southeast Asian tree, has a wonderful flowery, nutty perfume. I've heard that cooks sometimes add it to ordinary rice

In many Italian, Spanish and French dishes, anchovy filets supply a deeply nuanced umami that turns the ordinary into the passionately delicious. Italian puttanesca,