Tastings along India's Turmeric Trail
Centuries of invasions and immigration, of comings and goings by marauders and merchants have cumulatively left their mark on every corner of Indian culture.
The Marvelous Margarita
I liked the yin and the yang of the salty sweet combination and that started my margarita phase.
Asparagus - The Supreme Vegetable
There is nothing quite like a fresh bunch of plump, straight stalks with flower buds tightly closed, right out of the garden and into boiling water.
A Feast of Flowers
An epicure's guide to edible flowers. Their flavors range from sweet to snappy and they compliment everything from artichokes to zabaglione.
The Cantonese Connection
The style for superb Cantonese style food has slowly reformed, incorporating many flavors of the regional Chinese cuisine, such as Szechwan and Peking and their special ingredients into the Cantonese-style cooking.
Mexico City Revisited
There is a growing movement in Mexico to research and nurture authentic Mexican cuisine. It is born from the love and pride Mexicans have for their truly original food.
Jerk: Jamaica's answer to American barbecue
It may not have the plate presentation of sushi, a fancy name like tandoori or require expensive, exotic seasonings like saffron, but jerk cooking has been making its way into restaurants across America and throughout the world since the 1980s.
Tea: A Decoction for the ages
For millions throughout this planet, a tea kettle's whistle anticipates warmth, comfort and repose - not to mention tantalizing flavors and aromas.
The cuisine of Chile, which includes some Arabic and Jewish dishes, is a melange of culinary achievements from Spain, France, Germany, with some originating as far away as Cathay and the South Seas Islands.
The Wine Bars of Paris
As wine is considered as a normal part of the daily diet in France, an old tradition has been regaining ground the last 25 years in Paris: wine bars.
A Garden in the Sea
Mendocino couple introduces Americans to the age-old flavor of seaweed.
Rum in the Sun
These days, when it comes to rum, you're talking sophistication. Your rum drink is more likely to be a two-toned mix of light and dark spirits embellished with all sorts of complimentary flavors.
Cooking with Whisky
With today's incredible selection of both distillery classics and independent bottlings available in the U.S., discovering whiskies with varied characteristics to weave into your recipes is becoming a great culinary adventure!
A fine addition to an after-dinner cheese platter, all true Asiago will bear the brand of the consortium on the rind.
Lasagna can be as simple or as complex as you desire. Use lasagna as a rule for life: Experiment, learn and have fun.
Belgium: Mecca of Specialty Beers:
Part One, Part Two
Part of the fascination with Belgian beers lies with their unusual
character - vinegary, earthy, spicy, salty, peppery, toasty, sweet or sour - and even more provocative ingredients.
With current heightened interest in gourmet-quality chocolate, the miraculous cacao bean deserves renewed adulation.
The Artistry of Coffee
The perfect cup of coffee is among the few Holy Grails that fallible humans can realistically attain.
The Glory of the Woodburning Oven
When the desire to understand how a genuine Italian pizza got that way extends, then investigate that staple of the honest-to-God Naples pizzeria, the wood-fired oven.
Pine Nuts - The Popularity of Pignoli
Pine nuts possess a richness that compliments food in the same way that cream can round out a bitter coffee.
Saké - The Other White Wine
Saké, served chilled like wine, is quickly becoming the perfect accompaniment for contemporary cuisine.
The Pleasures of Bock
The great humorist Will Rogers said, "I never met a
man I didn't like." I won't go anywhere near that far, but will venture to say that I've yet to meet a doppelbock I didn't like.
One of the fruits of the land Indians shared with our forefathers on that first Thanksgiving, Cranberries are a viable part of American cuisine.
The Rise Of San Francisco Sourdough
It could be said, with some truthfulness, that San Francisco's mother doughs are the oldest inhabitants of the city.
Stout Competition: Cooking with Guinness
Invariably some of the foam is lost as it's swept off the top. But the foam is still beer, however oxygenated. And it seemed a shame to waste it.
The Elegant Martini
America has had a love affair with the martini since we first heard James Bond say, "shaken not stirred.
Food & Wine Interactions
Once we have decided the tastes we prefer in wine - or the tastes we want on specific occasions - we don't want those tastes to be altered in unpleasant ways by the foods we eat with the wine.
The rich flavors of the Northwest all find a complement in the earthy, elegant hazelnut.
A risotto shows off its wine. Choose the wine you want to drink, put a little of it in a simple risotto; and you will have a pretty pairing.
The Elements of Quality
In wine-tasting, the elusive term quality and the elements that compose it are as much intellectual know-how as sensory acuteness
Hungary: A Cuisine centuries in the making
The true story behind Hungarian cuisine is as complex as the baffling Hungarian language itself and as rich as the broth of a Majgaluskaleves.
A Sri Lankan Spice Garden
Although the spice trade is not the gold-mine it once was, Sri Lanka still exports cinnamon, cardamom, cloves, nutmeg and mace, black pepper and turmeric.
"In Thai cooking the most important principle is balance; we strive for a variety of flavors, textures, and colors in Thai cooking, but all must be in balance."
The Food of Southern Italy
The cooking of the southern Italy is evolutionary, not revolutionary.
Rabbit: (Almost) Too Cute to Eat
A love affair is brewing with an incredibly tender and delicate white meat that weighs in with less fat, cholesterol, and calories per ounce, yet has more calcium and protein than chicken, turkey, beef, pork, lamb and even certain fish.
Apples - Good as Gold
Apples, like grapes for wine, come from all over the world. In fact, apple trees and grape vines thrive in similar growing conditions, and in many areas are competing for the same land.
For the Love of Cheese
Cheese is one of man's oldest forms of nourishment with stories of it being at least 3000 years old
When Sould I Open This Bottle?
The Art and Science of Estimation
Learning to Love Brussels Sprouts
The Brussels sprout is a fiber-rich nutritional powerhouse, practically throbbing with Vitamins C, A and folates
Quintessential Summer Drink
Iced teas with extra zing
Ireland's Green Cuisine
Enjoy culinary delights St. Patrick never imagined
Tea at the Ritz
A charming English tradition
Homage to Fromage
The making of artisan cheese
Search for the Wine of the Gods
An innocent question sparks a year-long quest
Arouse Your Senses With Exotic-Tasting Herbs
Add a few new scents and tastes to your spring palate
Parmigiano-Reggiano is a medium-fat cheese made partly from skimmed, unpasteurized cow's milk and is produced in a zone limited to the Provinces of Parma
The Birthplace of Gewürztraminer
A stroll in the Tyrolean region of Austria
An Italian curing technique yields delicate results
Still a family tradition