A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.
While digging through 3 1/2 metric tons of pottery stored in a Greek museum, Julie Hruby, assistant professor of classics at Dartmouth College, made an interesting culinary discovery: unusual cookware from around 1200 B.C. that was used in the Mycenaean palace.
Beer, bacon-wrapped hot dogs, teriyaki bowls and Tostilocos are just a few of the foods that have bounced back and forth across Mexico's borders. Gustavo Arellano, author of Taco USA, explains the multiculturalism behind Mexican cuisine.
On tour with the L.A. Theatre Works production of The Graduate, actor and writer Matthew Arkin has been checking out all the places across the country that Jane and Michael Stern of Roadfood.com rave about.
"If you think about cooking as a language," says chef Daniel Patterson of San Francisco's Coi restaurant, "vegetables give you a lot more vocabulary than if you're just cooking with meat." But at his restaurant, it's a well-cooked piece of meat that really anchors
You baked your first apple pie and ended up with applesauce running out from between two soggy crusts. This won't happen again because the fix is simple: Know which kind of apple to buy and success is yours.
"Xi'an cuisine is actually not very well known, even in China," says Jason Wang, whose father founded Xi'an Famous Foods in New York. The restaurant's signature dishes include liangpi “cold skin” noodles, lamb pao mo soup and wide, hand-pulled biang biang noodles.
The secret to saving time when it comes to making bread? "You mix it once, store it with the right hydration and you can bake it over 2 weeks," says Jeff Hertzberg, co-author of The New Artisan Bread in Five Minutes a Day.
"This small story about a group of Capitol Hill vegetarians trying to get better options in the place that they go to work every day is evidence of everything that is wrong with Washington," says reporter Marin Cogan.
Baker, entrepreneur and James Beard award-winning cook Mark Furstenberg is preparing to open Bread Furst, a neighborhood bakery located in northwest Washington, D.C. "Seventy-five-year-old people don’t generally start businesses," he says.