I’ve been fortunate enough to meet Marcus Samuelsson in person on two different occasions. I first met him at a cooking class at Central M...

In deciding what to bring to a brunch party, my first thought was bloody marys. I actually have a thing for bloody marys served with deviled...

I had a big, lovely head of green cabbage from my CSA, and I wanted to use it for something other than slaw. At first, I considered this Hun...

Thank you to Michael Symon for this dish, and thank you to Michael Ruhlman for including it in The Soul of a Chef . While I’m at it, I sh...