In the kitchen
72 results total, viewing 51 - 60

Remembrance of pizza past

As someone who grew up in Chicago, I thought I knew something about pizza. For a long time, in fact, I thought it was invented there. And why not? We have every kind: deep-dish, stuffed, thin crust, wood fired. Much to my surprise, though, there … more

Antonio’s: The Taste of Mexico serves up an experience true to its name

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

Discovering Alsace wines

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 rocky road to delicious deviled eggs

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

‘Leftovers surprise’

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

Andre Kempton knows the art and science of making bread

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

Drink Deep: Visit to Galicia results in discovery of delicious wines

I don’t usually go for wine tourism. Sure, as a wine professional, it can be fun to visit the places where the products I sell are made. But, really, going to wineries on vacation sometimes … more

Melting Pot: Accommodating dietary issues to make everyone happy

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

Warmed by the hearth, inspired by Taos

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

Taos' El Monte Sagrado has a new executive chef

Cristina Martinez has joined the El Monte Sagrado Resort & Spa in Taos as its new executive chef.  Martinez, a Native New Mexican, opened her own catering company at 18 years old, … more
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