Finding fault with fennel isn’t an option when you taste this delicious dish
I am often fascinated by the kinds of foods and flavors that some people may love while others refuse to eat them. We call such ingredients “acquired tastes,” …
I am often fascinated by the kinds of foods and flavors that some people may love while others refuse to eat them. We call such ingredients “acquired tastes,” …
If you’ve ever hung out in a restaurant kitchen or been seated close enough to one to witness the chefs in action, you’ve probably heard the head chef repeated…
After five decades of cooking professionally, one of the most important secrets I’ve learned for making people feel a meal is memorable — whether it is eaten i…
Having grown up in a town in southern Austria that was less than an hour’s drive from the Italian border, I sometimes feel like I’m almost as Italian as I am A…
Food lovers talk a lot about “secret menus” at their favorite restaurants (usually fast-food places) that clue people in on all sorts of special variations the…
We’re just days away from the beginning of autumn on the calendar, even though the warm days of Indian summer that arrive with fall and often stay through Octo…
In 1983, after opening my restaurant Chinois on Main in Santa Monica, California, I was proud to play a part in the culinary revolution known as Asian fusion. …
All across the country, people are at a transition point in their dinnertime habits. We’ve finished summer’s easygoing days, when the evening meal might mean g…
Even though autumn is three weeks away, most Americans think of Labor Day weekend as the end of summer. Family vacations are over, children are starting school…
We’re now in the middle of a part of summertime known as “the dog days.” Although that term began in ancient Rome to signify the time when Sirius, also known a…
We professional chefs can sometimes feel the pressure of having to come up with new, delicious dishes that will get people talking and make them excited about …
As I often like to say, we eat with our eyes first. Food that looks beautiful without being too fussy starts your mouth watering in anticipation. And by contra…
Among summertime’s signature vegetables, eggplant sometimes seems like it doesn’t get its fair share of attention. Tomatoes are the seasonal superstars, fillin…
In my early years as a chef, one of the most basic, and best, lessons I learned was to taste ingredients raw. Experiencing even a little bit of food in its unc…
Yes, I have to admit it: I played a part in the great sun-dried tomato craze of the 1980s. Guests at my original Spago location above Hollywood’s Sunset Strip …