Cooking, Food, Wine & Spirits

French cuisine, or at least the cooking of it, intimidates a lot of people.

Although they’re kissing cousins of a sorts, modern French macarons don’t much resemble American macaroons. The extra “O” has nothing to do with it.

Of the Old World wine countries of Western Europe, few have changed more radically in recent years than Spain.

In the interests of full disclosure, let me say that I enjoy a good hamburger, and I love to cook— and eat—spareribs.

Elizabeth David is to the United Kingdom what Julia Child is to the United States.

Do you:
a) Think food and high-tech belong in the same sentence;
b) Own at least one smoker;
c) Travel with your whipped cream canister and multiple cartridges;

Like the EatingWell magazine covers, The Simple Art of EatingWell proclaims its allegiances up front, with a cover shot of twine-bound asparagus spears.

Maya Angelou’s lovely books usually reside on our bedside tables, yet this is one you’ll keep close at hand in the kitchen.

At almost 4 ½ pounds, the heft of Sarabeth’s Bakery suggests serious satisfaction for the sweet tooth.

For an introduction to Italian wine, Vino Italiano: The Regional Wines of Italy, by Joseph Bastianich and David Lynch, is a good choice.

Here’s a book that is sure to show up on nearly every foodie’s holiday wish list this season.

When Meryl Streep portrayed Julia Child in the film Julie and Julia last year, Americans rediscovered French cooking.