The idea that food heals all ills was sorely tested when David cooked for a family member, hoping to help, to persuade, but to no avail.
We offer the best Hanukkah recipes from the past and present by some of your favorite authors, such as Joan Nathan and Rozanne Gold, Ina Garten, and Arthur Schwartz.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
Tender dark meat, moist white meat, and skin so crisp you could weep. David Tanis brings you the best of all parts of the bird, minus the traditional hand-wringing.
Disturbing contact with holidays nuts in his youth caused David to be a bit militaristic when it comes to cooking with nuts. Once a nut…oh, you get the picture.
David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s salty, sweet, and caramel-y. Who can resist that?
In our latest podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.
In the hands of chef Suzanne Goin, cipollini become something magical as she coaxes them into submission in her Cipollini-Bleu de Gex Tart.
Shauna James Ahern, Gluten-Free Girl, and the chef, her husband Daniel Ahern, share their thoughts about loving and cooking in a gluten-free home.
The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.
Lynne Rossetto Kasper interviews me about the food of Portugal, my cookbook, and the Portuguese seasoning: massa de pimentão.
In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.
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