The 2011 James Beard Award nominations were announced today at the Oregon Culinary Institute in Portland, OR. Congrats to all the happy nominees.

Ever wonder why you can’t lose weight? It’s not for lack of resolve or willpower. It’s because some Roman king long ago decided to mess with the calendar.

Joanne Chang, author of Flour and owner of Boston’s Flour Bakery, discusses her love of childhood treats and what it was like to throw down Bobby Flay.

These Super Bowl ditties aren’t your average gridiron fare. The cheese crackers, fondue, pizza, and wings have more flair, more finesse, more badass goodness.

Despite a bludgeoning blizzard that wreaked havoc on their CT house, David and The One still find nothing’s homier than cooking during white-out conditions.

Taste No. 5 Umami Paste from Laura Santtini is a cook’s secret weapon. A little dab’ll do ya, adding a subtle umami hit to any dish.

These 12 Christmas recipes, some new and others beloved LC classics, are festive and fancy enough to dress up your table from morning to night in style.

Introducing our Christmas Cookies Collection for 2010. They’re our favorite crunchables for the holiday season.

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.

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 a mix of salty, sweet, and caramel flavors. 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.

In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.

This ghost-white gazpacho may be usual, but it’s utterly delicious. It’s a whir of almonds, fennel, cucumber, onion, and bread. In the middle, a heap ‘o crab salad.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.