“You could say my whole life revolves around cooking and eating,” writes Nadine Levy Redzepi in the introduction to her new cookbook, “Downtime: Deliciousness at Home.” The book is a collection of ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we’ve become a state of liver lovers. You might think that, at least, until you set out to ...

The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

I love chicken, and I reeeeeally love it with ripe farmers’ market tomatoes, but I always used to cook the latter down to create a braise-y situation until I came upon this method. This take is faster ...