The recipe is as close as I can possibly get to Emily Dickinson’s black cake. I make only one concession to modern taste and availability of ingredients.
Col. Terry Jones tells a story about how the Air Force, traveling, and finally insanely hot peppers got him to deviate from his native midwestern diet.
The Culinary Life has a new look, and to celebrate, I’m giving away a gorgeous cherry red Le Creuset deep covered sauté pan, perfect for braising, frying, or slow-cooking.
This traditional French onion soup is sweet and delicate – and then you add the cheese and bread, turning this dish into a hearty bowl of soup if there ever was one.
My favorite pasta turned into my favorite risotto. The deeply browned pork fat on the bottom of the saucepan makes for a deep, almost beefy sauce, while the high-starch rice contributes crucial creaminess without adding a drop of heavy cream.
This hearty Russian soup serves up a solid dose of beef and veggies, making for a nourishing meal when cold weather sets in. Cook up a huge pot for when a Nor’Easter storm swirls up a few feet of snow.
