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, trips lightly through her childhood with talk of sweet treats.

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.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, 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.

The staff of LC expresses what they’re thankful for this year. At the top of the list? You, dear readers, cooks, followers, and commenters.

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.