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Thursday, Jan. 19, 2012 10:43 pm
If you aren’t interested in gastronomy, you probably haven’t heard of Charlie Trotter. If you are, you know that Trotter exploded onto the dining scene 25 years ago. His Chicago restaurant...
Thursday, Jan. 12, 2012 01:19 pm
The best chefs are always searching for new ingredients to expand their culinary creativity. Often those ingredients aren’t really new, but have only recently become available. It may be a Middl...
Thursday, Dec. 29, 2011 08:41 pm
“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston S. ChurchillMost New Year’s celebrations seem a bit awkward to me. The sil...
Thursday, Dec. 15, 2011 07:01 am
It’s astonishingly quiet in Lanphier’s kitchen lab. But not actually silent. Students in the four kitchen cubicles are talking to each other. They’re also responding to questions fro...
Thursday, Dec. 8, 2011 08:17 am
Books always constitute a significant proportion of the gifts under our Christmas tree. And since most of my family members are enthusiastic cooks, it’s a safe bet that some of those books will ...
Thursday, Dec. 1, 2011 04:35 pm
I love giving edible Christmas gifts that are different from the usual cookie/candy/fruit basket options. The sauces below make wonderful and unusual gifts. But I don’t just give them away &ndas...
Wednesday, Nov. 23, 2011 03:34 pm
My family has had a few Thanksgivings that really stand out. Most have involved either bad weather in the form of snowstorms, or traveling. When I was 10, we drove out to San Diego to have Thanksgivin...
Thursday, Nov. 17, 2011 11:53 am
Thanksgiving is a time of feasting, togetherness – and cooking. Indeed, many people who rarely prepare meals cook on this most American of holidays. But what about chefs? They spend their workin...
Thursday, Nov. 10, 2011 03:30 pm
There’s no other holiday so intimately connected with a single food as Thanksgiving. That food is turkey. It’s estimated that more than 49 million turkeys will be on Thanksgiving tables th...

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