Cook book

The term ‘coquille St. Jacques’ really refers to the king scallop itself, as opposed to a specific preparation

Even in the age of slow food and whole-food movements, the world scoffs at Britain’s slow-cooked, whole-food favorite

As a country, Brits love egg mayonnaise. But it’s not terribly inspiring

I’m not suggesting you serve it as a starter for your next dinner party

Like its more famous cousin, the chicken Kiev, the dish enjoyed its heyday at 1970s dinner parties

It’s often served with big, ballsy flavors such as smoked ham, although it can cope with fish and other less domineering dishes too

Throwing your pretzels into a cauldron of water feels somewhere between heresy and madness

When it comes to comfort, flavor and texture, this is home cooking at its finest

The filling is anything but one-note: it is complicated and compulsive, and definitely very grown-up



This is not your common-or-garden loaf cake

Every American region manifests its character through food