The Culture of Food and Drink

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Anyone who grew up like I did, making gnocchi at her mother's knee, knows that the sight of dehydrated potatoes sets off a reflex

Hearty stews are one of the universally appealing slow-cooked foods that you can find in many parts of the world. When it comes to

I've been reading with fascination Michael Moss' often hilarious and deeply thoughtful article in a recent issue of The New York Times Magazine. Moss

Kabocha squash, also known as Japanese pumpkin, has quickly become my favorite winter squash. The texture is somewhat like a chestnut or potato, unlike

Thanksgiving dinner in my family is not the time for experimentation. We have old favorites whose recipes we pull out because, after all, we

My first serious cookbook, "European Peasant Cookery," published in the United Kingdom in 1984 and still in print with Grub Street, was published in