Something to Taste
December 16, 2014

The Cannelés of Bordeaux

From The Art of Eating no. 87

canneles and mold_2

Leah Tinari

During the six months of college that I lived in Paris under the roof of Corentine, my French host mother, she almost always made dessert. She was a skilled cook who worked part-time doing in-home... Read more.

December 3, 2014

Recreating Traditional Balsamic Vinegar in New Mexico

From The Art of Eating no. 93


Angela Smith

On the edge of the Chihuahuan Desert in southern New Mexico, Monticello is listed in most guidebooks as a ghost town. But Steve and Jane Darland’s farm, in this sliver of a green valley, is 50... Read more.

November 20, 2014

Chicken “Roasted” in Butter with Sauternes Sauce

Adapted from The Art of Eating no. 53

Roast Chicken

If you don’t have a crowd coming for Thanksgiving and you don’t want the traditional turkey, consider “roasting” a chicken (or pheasant) in butter in a covered pot on top of the stove. That’s the... Read more.

November 12, 2014

Modern Food: Where Are We Headed Now?

From The Art of Eating no. 92


Shaw Nielsen

With modern innovative cooking, as I first realized long ago when I edited an article by an Italian about the newest food in Italy at that time, it can be almost impossible to tell from... Read more.

October 30, 2014

Classic French Sauces

From The Art of Eating no. 85

French Sauces

Drawn by E. Ronjat, engraved by C. LaPlante, in Le Livre de cuisine by Jules Gouffé, Paris, 1867.

By the time I finally worked my way up to saucier, in the mid-1970s, sauces were on the wane. The saucier was the most senior line cook, often doubling as sous chef, and the common perception was that it was the saucier’s... Read more.

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