1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper. 2. In a medium bowl, toss the watercress with 3 tablespoons of the ...

We New Englanders think we invented apples, but these beloved fruits are a long way from their place of origin: the forests ...

The season of fireworks and fireside feasts is upon us and nothing screams Bonfire Night quite like (pork) bangers, baked potatoes and slow-cooked meat. If the food’s portable, it’s going straight ...

As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

As I sit writing this column, a cold front is moving in and the wind is blowing some of the leaves off the crab apple tree just outside the window. It’s amazing how quickly ...

Now that Salon has determined that macaroni and cheese is indeed a holiday dish, it’s time to take it to the next level. The holidays are not done yet, and the ease with which mac and cheese can be ...