In Soaked, Slathered, and Seasoned, Elizabeth Karmel skips the usual macho seminar on flame-taming and gear, and instead trains her laser-like focus on the real prize: where the flavor comes from.
There's something sweetly avant-garde about the recipes in Maria Elia's The Modern Vegetarian, a book that loves its grains and vegetables for their own sake, not for their ability to masquerade as meat or camouflage its absence.
So many of the elements of the Greek kitchen are well known, yet for one reason or another they don't add up to something we turn to night after night. Maybe that's because there hasn't been a basic, here's-how-we-do-it Greek Joy of Cooking — until now.
The Settlement Cook Book is largely forgotten today. But in its time, Lizzie Black Kander's book exposed Jewish homemakers transplanted from Eastern Europe to the American way of cooking — and living.
This Orchids. These brilliant, flashy, sensual, and sometimes graphic flowers fascinated Charles Darwin. This year the Smithsonian National Museum of Natural History has made Darwin's interest in the flowers the theme of their annual orchid exhibition.
This Orchids. These brilliant, flashy, sensual, and sometimes graphic flowers fascinated Charles Darwin. This year the Smithsonian National Museum of Natural History has made Darwin's interest in the flowers the theme of their annual orchid exhibition.
In his new book, The Tyranny of Bad Ideas, author Matt Miller says Americans need to let go of certain outmoded beliefs. On the list? The idea that our children will earn more than we do and the notion that taxes are bad and free trade is good.