There was an item in the New York Times recently about a new David Bouley venture, a Japanese restaurant featuring the food of Kyoto, whi...

I guess when the recipes are all written, the essays polished and placed, and all the photos (but for a couple) taken, and my editor tells m...

Buckwheat shortbread.  This unassuming little cookie has become my favorite over the years.  Nothing tricksy about it, just flours, sugar, ...

  Sometimes I plan my cooking, and sometimes I just cook what's thrown at me. Case in the latter point: carrot apple soup. Things turne...

We were out pruning apples trees, clearing brush, and setting a few taps in the maple trees at Bide-A-Wee last weekend. The temps had hardly...

To end the week simply and cheesily: A lovely wedge of Ader Kase Reserve from Seymour Dairy Products over in eastern Wisconsin, Outagamie C...

This is the kind of dish at which our Haggis woodstove excels. Do not ask Haggis to stir-fry--that is not in the Haggis genes. Haggis will s...