Monthly Archives: March 2008

An unusual multilayered cake — known as the Smith Island cake — is viewed by some as the new great hope of an economically struggling island in Chesapeake Bay.

Give me the second-tier joint; the burger kings can take care of themselves.

When the economy is falling down all around you, it is only natural to want to protect yourself with some austerity measures.

Manischewitz, which manufactures the bite-size matzos, installed a new production oven, but it wasn’t ready in time for Passover.

I HAVE just arrived in La Jolla, San Diego’s most rarified Zip Code, and I am anxious to put my bags down and relax. I won’t be checking into a hotel, however. (That’s so last year.)Tonight, I’ll be crashing with … Continue reading →

By the end of the year, Burger King will introduce open kitchens, circular chrome countertops and plasma televisions that play looped videos of open flames.

She equates feeding her family with love, which is why she cannot imagine stopping cooking after the nest has emptied.

Self-respecting Italians don’t sprinkle cheese on seafood pasta. Too bad for them.

Wisconsin cheesemakers are going gourmet, and its cheese producers have learned the magic word artisanal.

Outside the cookie-cutter turnpike service areas, it’s a culinary melting pot — from hamburgers to haggis to shoofly pie.

Katchkie Ketchup, made from Hudson Valley tomatoes, has what it takes to stand up to the competition.

The most common way to use fermented black beans is in a stir-fry, a technique that can be used with almost any combination of protein and vegetable.