Everybody loves a good hors d'oeuvre, and stuffed mushrooms are an enduring classic: served at weddings, holidays, and corporate events. They're bite-sized and full of flavor, making them easy to pop ...

Twenty years ago or so, the late chef Antonio Carluccio invited me for dinner at his house. After a few whiskies (his favourite drink), he appeared from the kitchen with a saucepan of polenta and ...

Egyptian-born author Claudia Roden left Cairo as a young woman, went to Paris to boarding school, and eventually to London, where she studied art and finally settled. She wrote one of first books on ...

What’s the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious ...

In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious. It doesn’t ...

In his already celebrated new cookbook, “Fruit Cake: Recipes for Curious Bakers” (William Morrow Cookbooks, $32.50), author and food stylist Jason Schreiber uses fruit to boost the flavor and moisture ...

THESE days, when just about any topic can provoke a debate, you can add bread pudding to the list. How is that possible, you might wonder, with something so homey and comforting and, well, inert?

In his already celebrated new cookbook, “Fruit Cake: Recipes for Curious Bakers” (William Morrow Cookbooks, $32.50), author and food stylist Jason Schreiber uses fruit to boost the flavor and moisture ...