Pork and chicken grease, the aromatics of choice for the Cajun.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes...

A recipe is a story that ends with a good meal.

He’d noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures, and sometimes when they were really hungry they created vast banquets in...

I was lucky to live in the 20th century, when gefilte fish could be purchased in a jar.

enjoy cooking with delicious taste

I think the biggest difference is the guys will be sleeping in their own beds and eating (home) cooking, so we won’t be worried about that. Hopefully we’ll have good crowds and hopefully most of...

When a couple came to class together, it meant something else entirely – food as a solution, a diversion, or, occasionally, a playground.

I am one of those lucky marvels whose husband has banned them from the kitchen, the last and now permanent ban was during an Everton Three (door slamming on hand) when he’d lamented, in a...

Fanfare for the MakersA cloud of witnesses. To whom? To what?To the small fire that never leaves the sky.To the great fire that boils the daily pot.To all the things we are not remembered by,Which...

Wine is just a conversation waiting to happen.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. “The trick is moderation,” he said.

I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a...

Before Julia Child there was only onion dip.

For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we’ve all had to become disappears, when we’re confronted with something as simple as a plate of food.

French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.