I always make soup or stew for company arriving by airplane, because terrible things can happen to the timing of dinner. If possible, I lea...

"Redux" is in honor of John Updike. I have to read something of his again. Reading the Rabbit novels twenty years ago, I thought t...

In today's Free Times I have a story on Eve Ross and Justin Shearer , who are eating for $3 a day through January and possibly through F...

Here's a new one from the Southern food files: chicken and dumplings, aka chicken and pastry. Southern dumplings are completely differen...

Alaskan cod is one of the most reliably fresh and available fishes I can buy in Tucson. I often make it baked Greek-style or with capers, ...

I've been having intense cravings for breakfast burritos all week. I don't know why. On Monday they were quite strong, so I made som...

For Christmas a few years ago, Lawson gave me a grinder attachment for my KitchenAid. This year, he gave me the sausage horn attachment, a h...

Coming soon: thorough documentation of my first home sausage-making experiment. For now, though, there's just this lamb stew (two lamb s...

We had stuffed poblano chiles again tonight. I love them because they're not battered or fried--more like a stuffed bell pepper. I serv...

What do you do with leftover hoppin' john from New Year's Day? You re-purpose it as Caribbean peas and rice. And what do you do with...

Lawson grew a tabasco chile plant this year. It was beautiful: all graceful sweepy branches and upright chiles ranging from a pale green to ...

Russell made a lamb curry for us from the 660 Curries book you gave him for Christmas. It was labor-intensive but wonderful. Some of the la...

This was very good as impromptu dinners go. On Friday I really, really felt like cooking, but we had a strange assortment of things in the f...

Russell and Britt shipped us 10 pounds of King crab from Alaska for Christmas--the best and largest we've ever had. The yield from the b...

This whole January 1st meal was a New Year's resolution: pasta e fagioli (I used black-eyed peas for good luck); low-gluten bread; and a...