Frontiersman Kit Carson’s dying wish was for chili. Who can blame the guy? Beef, beans, chili powder and spices. What a way to go.
Elizabeth Stewart discovered her late mum’s cookbook years after she passed. Flipping through it brought her mum to life in its smudged pages.
Matzoh. Matzo. Matzah. No matter how you spell it, chances are you’ll appreciate each and every one of these matzoh-minded tips, tricks, and tactics.
Brisket, deviled eggs, salads, spring vegetables, and chocolate macaroons comprise the ideal dinner for your family at this sacred time.
“I love toast,” exclaims writer Rick Casner. And he loves his toast in A Very Particular Way: toasted, butter, and toasted again. What is your way?
The 2011 James Beard Award nominations were announced today at the Oregon Culinary Institute in Portland, OR. Congrats to all the happy nominees.
It requires culinary gymnastics and a degree in chemistry to create a military care package of brownies, as writer and baker Garrett McCord found out.
Le Marathon du Médoc, the boozy run through France’s Médoc region, attracts all kinds of runners and lushes. Our own Cynthia Furey recounts her maiden voyage.
Pancake Day, Mardi Gras, Shrove Tuesday–they’re all about indulgence before Lent. So it’s time to haul out the butter, eggs, and milk and start cooking.
Mafe, a West African stew, is what haunted Sean Timberlake’s reverie after an aunt introduced him to it. It took three decades to finally recreate it.
Milkshakes, a passion of Adam Ried, proved troublesome to find and make after moving to Paris. It took a flaming adaptor for him to finally succeed.
Join us as Leite’s Culinaria turns twelve. And while you’re here, drop us a line as to what you enjoy most about LC.
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