A rolled out vinegar pie crust in a pan with a rolling pin in the background.

Morel and Bacon Quiche

For Mother’s Day, make mom this rich, creamy quiche, filled with bacon, morel mushrooms, and cheese. She’ll love it—especially when you do the dishes.

The Mighty Egg

15 Ways to Eat Eggs

Perfectly cooked sunnyside-up eggs are a passion for many people. Here we get plenty of serving suggestions from chefs, cooks, and cookbook authors.

Uniform Dread

Writer Lisa Abend recounts hers feelings of alienation and embarrassment when she was a girl scout. A refuge, though: her beloved Samoas.

Mother Earth’s Interpreter

Alice Waters, an icon of all things sustainable, local, and seasonal, chats with our own Renee Schettler Rossi about her new book, In The Green Kitchen.

April in Paris

Writer Elizabeth Bard moves to Paris and finds far more than just the makings for dinner at her local market.

Vintage drawing of a woman holding up a glass of absinthe

The Green Fairy Flies High

Absinthe, also known as the green fairy due to its hallucinogenic properties, is basking in the glow of a revival of interest among discerning drinkers.

Two slices of white bread.

A Glutton for Gluten

What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.