In the kitchen
18 results total, viewing 1 - 10
In the next few weeks, many of us will have more eggs than we know how to eat. After a steady diet of hard-boiled eggs, egg salad and sliced eggs in salads, I know I always look forward to making … more
To the east, the Rhine River. To the west, the Vosges Mountains. Alsace is at once a curious hybrid of French and German influences — having belonged to both at various times in history — and a … more
The aroma of freshly made bread wafted across the room. While waiting for Andre Kempton, my nose led me to the kitchen, where handmade loaves were baked. There was a sheet of chocolate chip … more
Recently, as I often do, I made breakfast using the leftovers of the evening before in an egg scramble.  The only thing was that the leftovers were a bit unusual to include in an egg dish. … more
You’ve read it here before, but every year around this time, I find myself reminding people: Sparkling wine, that delightful, frothy beverage that elevates holidays and celebrations, was discovered by accident. Many people, especially Moët and … more
There are many reasons why people open their own businesses. For Laura Oest, the force behind the new Stella’s 210 in Taos is her eight-year-old daughter, Stella Oest Romero. “I am homeschooling Stella and want to spend as much time as … more
Julia Collier began her culinary career at a young age. She was only 12 years old when she started helping at The High Country, the Chama restaurant that her mother managed. She did everything … more
The concept of terroir — the confluence of factors that shape the environment in which grapes are grown — can impact greatly the way a wine smells, tastes and feels in the mouth. Weather and climate, soil composition, solar aspect, length of … more
Cooking for friends gives me much pleasure. Whether simple or sublime, the food for a dinner party can express friendship and affection. I love to create special menus for my guests, coordinating … more
Every Mexican dish has a story to tell, and after five restaurant locations and more than 30 years in a business that often trades cultural traditions for culinary trends, chef Antonio Matus remains … more
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