As a cook, a chef, a food writer and now a chef instructor, I have never felt guarded about sharing what I know. There are few secrets in cooking, gastronomy being a mixture of science, culture and ...

If you\'re a fan of the Italian classic, you\'ll love chorizo carbonara! It strikes a perfect balance of wonderfully cream ...

It’s hard to argue with potato salad. Especially when it’s this good. "If you've ever hosted a barbecue, you know that food can sit out for hours with guests going back for seconds and thirds. Since ...

It’s like you’re living a scene out of every cook’s dreams: Your guests are circled tight around the table, leaning in anxiously as you dip your ladle into a fragrant, steaming pot. Out it comes, full ...

How is it that Oregon, while producing less cheese than other states and with a relatively young cheesemaking culture, continues to craft such nationally and internationally recognized cheeses? It’s ...

"Fall flavors are my favorite. If I could have the smokey, warm tastes of fall all year long, I would! I created this recipe out of a need to use up some pumpkin purée sitting in my pantry and a ...

EXCEPT when it comes to caviar, effortless extravagance sounds like a contradiction in terms. But there is no better description of a seafood pan roast. This is the most luxurious indulgence: oysters ...

The French celebrate summer with elegant beef-stuffed tomatoes in a dish called “tomates farcies.” We give that dish an all-Texas makeover in this recipe. Instructions: Heat the oven to 400 degrees.

Pizza gets a decidedly south-of-the-border makeover in this tomatillo- and chorizo-topped version. 1 (14-ounce) ball of pizza dough, homemade or store-bought Instructions: If you’re using a ...

Settling in for an afternoon of gridiron action calls for football food from dips and appetizers to full-blown feasts. Whether you’re a diehard fan, casual observer or just there for the game time ...