new-years2

A New Year for the Ages

Early January has always been a time for rethinking and reinvention. Writer and illustrator Eric Hanson takes a backwards look at new beginnings in the foodosphere.

Sparkling Ginger Daisy Recipe

Sparkling Ginger Daisy

Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.

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Fiery Almond

Mad Martinis (Not!)

Writer and cocktail expert Kara Newman is a fan of Mad Men but not its bone-dry martinis. Instead, her cocktail for watching Mad Men is the Fiery Almond.

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Baby Boy A

Baby Boy A

Food writer Jess Thomson describes her ordeal when her son was born 2 months early and unable to eat. The healing process was not unlike modern feed lots.

Speck

Speck Mountain

James Sturz finds the sublime and the funny in the Italian province of South Tyrol, home of the Speck Festival and its famous speck ham mountain.

Matzo Meal

Matzo Meal and the Foundation of Ancient Egypt

Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.

poilane-miche-fi

From Paris, With Love

Dorie Greenspan, baker, cookbook author, and Paris resident outlines a romantic tour de eating fo lovers of all things French for Valentine’s Day.

Portuguese Fado Singers

Love, Portuguese-Style

Portugal lover Catherine Reynolds, recounts how she fell in love with the country, its food, wine, and a very special man, who later became her husband.

Chinese New Year God

In Search of Kitchen Blessing

Grace Young divulges a tipsy Chinese New Year Tradition that she has no intention of changing.

Human Body

New Year’s Revolution

New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishes.

Best Cookbooks of 2008

The Best 20 Food Books from 2008

Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.

Hot Beef Borscht

Hot Beef Borscht

Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.

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