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.
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Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.
Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.
New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishes.
David pursues one of his great passions: fried clams. But not just any fired clams, but the fried clams of his youth, with plump juicy bellies.
David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.
At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.
The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.