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Let's all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks — heck, even write cookbooks ourselves — don't actually cook from cookbooks. At least not nearly as frequently as we'd like to/promise ourselves we will/tell others we do.
Do some Christmas shopping while helping Ishikawa Elementary School raise money. The event includes more than 30 vendors, Dutch Bros. coffee, Krispie Kreme donuts, a hot dog cart, a firetruck, free pictures with Santa, and raffle giveaways.
This book cover image released by Artisan shows “Smoke & Pickles” by Edward Lee. Lee earned his fame on Season 9 of Bravo’s “Top Chef,” but he earned his credibility for his brash, yet respectful reimagining of Southern cuisine. A Korean-American who grew up in New York, Lee’s only connection to the South was a road trip. But he fell in love with the culture and its food, and it shows in his cooking. (AP Photo/Artisan)
MILWAUKEE — Drive south from downtown Milwaukee into the Walker's Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
Can we all just agree that by 2013 we should be able to do better by green beans than dumping canned soup and fried onions all over them? Surely, there is a better way.
Preparing a Thanksgiving feast ranks high on the entertaining stress-o-meter. Expectations, traditions and a home full of guests can make even the most seasoned host lose sleep.
PHOENIX — When Twitter and Facebook first began to catch fire, so did food trucks. Mobile kitchens in cities like Los Angeles and New York branded themselves, using social media to gain foodie followers. But the gourmet meals-on-wheels trend was slow to hit Phoenix streets.
Like onions, leeks develop a rich, savory flavor when cooked slowly. And when cooked this way, they make an excellent addition to a creamy mound of mashed potatoes.
Pastrami. Horseradish. Matzo. Frying in oil. All the makings of a traditional Jewish holiday meal. But this time, we add turkey, a nod to the first day of Hanukkah falling on Thanksgiving this year.
BETHLEHEM, Pa. — Organic kibble? All-natural chow? Fido and Fluffy don't know it, but their owners want them to eat better — and they are forking over big bucks to make it happen.
ATLANTA — A couple miles east of downtown Atlanta on the fringe of a historic blue-collar neighborhood, Home grown serves up satisfying Southern fare in an eclectic atmosphere.
Potato latkes may be the best known variety of this crispy staple of Hanukkah meals, but don't feel you need to limit yourself to them.
Hanukkah and Thanksgiving may not coincide very often, but these pumpkin honey doughnuts will make you wish they did.
CHICAGO — Doug Sohn has made an art of the traditional Chicago-style hot dog, replete with mustard, onions, pickle relish, dill spear, tomatoes, celery salt and sport peppers. (No ketchup!)
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
RIO DE JANEIRO — It's bad enough that so few people outside Brazil know much about the country's cuisine. But Alex Atala finds it particularly galling that even at home it rarely gets the respect it deserves.
The Peruvian government believes it has a diplomatic solution to a spirited problem.
As sandwiches go, the Fluffernutter never really did much for me as a kid. I love peanut butter in so many ways, but it always seemed to taint the billowy, sticky sweet wonderfulness of the Fluff.
Salut Kitchen Bar in Tempe is now offering weekend brunch and a deal for women during football season.
As families try to get back into their school year routines, there will be many cool autumn nights when the comfort and speed of warm breakfast foods would be just the thing to finish the day. But having breakfast for dinner doesn't mean the meal can't have a savory side.
ALBUQUERQUE, N.M. — The distinct regional tastes of New Mexico have become a huge draw for foodies, thanks to the cultural fusion of Anglo, Native, Mexican and Spanish cuisines.
ST. PAUL, Minn. — Baskin-Robbins has 31 flavors of ice cream. The Nook has 31 types of burgers.
La Ristra, a new restaurant with Spanish flare, has opened in Gilbert.
A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around.