Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally,… — Louis Pullig De Gouy Copy Share Image
The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of… — Pearl Bailey Copy Share Image
The swift December dusk had come tumbling clownishly after its dull day and, as he stared through the dull square of the… — James Joyce Copy Share Image
Beans are highly nutritious and satisfying, they can also be delicious if and when properly prepared, and they posses over all vegetables… — Andre Simon Copy Share Image
The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable… — James Beard Copy Share Image
A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed… — Jane Grigson Copy Share Image
I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends… — Emeril Lagasse Copy Share Image
Goat cheese... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on… — Russell Baker Copy Share Image
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon… — Tom Douglas Copy Share Image
Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet… — Jane Grigson Copy Share Image
Let us candidly admit that there are shameful blemishes on the American past, of which the worst by far is rum. Nevertheless,… — Bernard DeVoto Copy Share Image
What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would… — James Beard Copy Share Image
