In the kitchen
75 results total, viewing 51 - 60

Cooking like a pro with a few key tips

A lot of us want to be better cooks, but don't have time or money to binge-watch Food Network shows, study at Le Cordon Bleu of London or experiment with five-course meals.So what are frustrated (and often hungry) would-be chefs to do?Plenty of … more

High-altitude winemaking challenges not for the faint of heart

Here in Taos, we know something about altitude. We know the thinner atmosphere gives us our stunningly blue skies and gives our visitors headaches. We know the altitude can make our baked goods go wonky and one drink feel like two to flatlanders. … more

Chef Martinez helms the kitchen at De la Tierra

Cristina Martinez felt the pull of the kitchen early on. The new executive chef at El MonteSagrado Resort & Spa has been cooking for about 17 years. "My mom used to cook for many church groups and I started helping her when I was very young," … more

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
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