Food and Wine Archive

Roast Chicken and Other Stories -

Rose’s Christmas Cookies - I can tell the holidays are coming, because cookie baking has commenced. Right now we’re in the experimental mode. I’ve just sampled chocolate cookies with chocolate-covered espresso beans, and although

Sarabeth’s Bakery: From My Hands to Yours - I have never understood brunch, largely because my interest in sleeping late on Sunday, slowly making my way through the New York Times and then heading out, fashionably unshaven, for

Second Helpings of Roast Chicken -

Secret Ingredients: The New Yorker Book of Food and Drink - The best book A.J. Liebling wrote is Between Meals. He had it right. If you like food --- cooking, eating, thinking about cooking and eating --- there are three times

Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs - If I were Julia Turshen’s mother, I’d be bragging all over town about my kid’s new book. The thing is, Julia Turshen’s mother is one of my favorite people in the

Super Natural Cooking - The health food store has become as dizzying as the tech shop. Amaranth, spelt, kamut --- quick, can you tell me the difference?  Which puts the well-meaning shopper

Ten: All the Foods We Love and 10 Perfect Recipes for Each - Back in the 1970s, when many Americans were under the impression that wrapping a boneless chicken breast around a stick of butter and deep-frying it was “gourmet” cooking,

The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy - “This is your world, I'm just temporary.” So said the waiter at Mario's on Saturday night, misquoting the old line about Sinatra (“It's Frank's world, we're

The Balthazar Cookbook, by Keith McNally - Keith McNally started with a location --- a coveted space at 80 Spring Street, in that trendy part of downtown New York known as SoHo --- and a dog-eared photo

The Bon Appétit Cookbook -

The Brisket Book: A Love Story with Recipes - I don’t know why anyone thought the world needed an entire book about brisket, dripping with anecdotes, theories, recipes and memories.   Brisket is, after all, a very simple matter.   Just use my

The Ethnic Paris Cookbook - The Ethnic Paris Cookbook Charlotte Puckette and Olivia Kiang-Snaiji

The Gramercy Tavern Cookbook - A close friend and I gave a Valentine's Day dinner for a VIP guest list: mostly old friends. I cooked a simple meal: braised beef, mashed potatoes, peas. The animating

The New York Restaurant Cookbook: Recipes from the City’s Best Chefs - In a previous lifetime, we went out to dinner. Often. Then our kid arrived. Now we go out less --- much less. And read cookbooks more --- much

The Oprah Magazine Cookbook - Oprah cooks? Well, she does everything else, it seems. But really...cook? Duh. Read the title. The Oprah Magazine Cookbook. Someone's in the kitchen with Oprah --- in a

The Real Food Cookbook: Traditional Dishes for Modern Cooks - My 97-year-old mother thinks we spend too much for food. “The prices of organic milk and grass-fed meat --- they're so expensive," she says. "Why do you need them?" And I say,

The Shun Lee Cookbook - At breakfast, Michael Jordan ate only half of his pancakes. I asked him why. “If you want to fly,” he said, “you have to eat like a bird.” Clear conclusion: Control portion

The Tenth Muse - Her mother, “well into her nineties”, had an urgent question: "Tell me, Judith, do you really like garlic?" Sadly, Judith Jones did. And she also loved the foods of her

The Third Plate: Field Notes on the Future of Food - I thought Michael Pollan’s The Omnivore’s Dilemma was pretty much the last word about the food we eat, why we eat it, its cost to our health and the planet’s