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FOOD AND DINING

Food Talk

With Dan Jurafsky, author of "The Language of Food"

In “The Language of Food,” Stanford University linguistics professor and chair Dan Jurafsky journeys into the linguistic history of all things culinary. Jurafsky explores food terminology with easy-to-digest etymologies, entertaining anecdotes, and even snippets of ancient recipes—as well as some not-so-ancient ones, like Emily Dickinson’s recipe for coconut cake. “The Language of Food” asks questions about the similarities between words like macaroon, macaron, and ... Read More »

European Health Secrets

Boulder author Layne Lieberman dishes on Swiss, French, and Italian diet tips

Beyond the Mediterranean

Paleo. Gluten-free. Raw foods. Which of these dietary trends have you or someone you know tested in the recent past? Award-winning culinary nutritionist and Boulder-based author Layne Lieberman, RD, believes the key to a healthy lifestyle is simpler than these passing fads. While living in Switzerland, she discovered the eating habits that allow the Swiss to enjoy the second longest ... Read More »

Hitting All the Right Notes

El Paseo, a historic gem reimagined

Sammy Hagar at El Paseo

By Richard Brenna When Sammy Hagar recently bought, renovated, and reopened El Paseo in his hometown of Mill Valley, the music legend was motivated by ideals far more dear to him than money. He did it, he says, for his love of people, food, family, and wine. El Paseo was built in 1947—coincidently the same year Hagar was born in central California—but the path of ... Read More »

Kendall-Jackson’s Caponata

Caponata by Chef Eric Frischkorn serves four (with leftovers) Ingredients  1 large eggplant, peeled and sliced 1/3-inch thick 2 red bell peppers, seeded, cored, and cut into 4 wedges 1/2 red onion, cut in half with root intact 4 Roma tomatoes, quartered, seeds removed 1/4 cup olive oil 1 Tbsp kosher salt 1/4 cup pine nuts, toasted 12 dried figs, quartered ... Read More »

Kendall-Jackon’s Grilled Flatiron Steak

Grilled Flatiron Steak by Chef Eric Frischkorn serves four Pair with: Kendall-Jackson Vintner’s Reserve Zinfandel Ingredients  1 (2-lb) flatiron steak, halved and fascia removed kosher salt freshly ground black pepper Sea salt Method Remove steaks from refrigerator and allow to sit at room temperature for 30 minutes. Preheat grill to high heat. Pat steaks dry with a paper towel and season ... Read More »

Pullman Pleasures

Journey through time on the Napa Valley Wine Train

By Maya Silver | Editor It’s almost impossible for a food lover to resist the lure of an edible adventure. There are restaurants under the sea with marine views; Old-World brasseries huddled cliff-side in the Alps; and dining in the dark with servers donning night-vision goggles. But our culinary escapade of choice? The Napa Valley Wine Train. While some unconventional ... Read More »

Then and Now: A Culinary Conclave

Chef Ferran Adrià and the elBulli Foundation

By Jeffrey Steen | Managing Editor … Bullipedia and the elBulli Foundation will grow, and contributions will ensure that the world of haute cuisine will not remain locked in ivory towers and many-starred kitchens. It will be of all, and for all. When the doors closed on legendary elBulli restaurant in Spain in 2011, the world held its breath. Small ... Read More »

In Vino es Veritas

Kermit Lynch revisits his adventures in French wine country after 25 years

By Maya Silver | Editor  Before wine country tours fell into vogue, Kermit Lynch—a wine merchant, musician, and writer among other things—wandered the French hillsides in search of the perfect bottle. Twenty-five years after the publication of “Adventures on the Wine Route,” his classic memoir will be reprinted with additional material. Regrettably, we weren’t able to taste wines with Mr. ... Read More »

Remembering Charlie Trotter (1959 – 2013)

DiningOut memorializes the great Chicago chef

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch ... Read More »

Christopher Kimball Illustrated

The Isaac Newton of the kitchen talks dining in, dining out, and mock turtle soup

By Maya Silver | Editor There has long raged a debate as to whether cooking is, at its heart, a science or an art. For Christopher Kimball, founding father of the Cook’s Illustrated kingdom, the answer is clear as clarified butter. Kimball has devoted himself to using scientific analysis to perfect recipes, techniques, and even product selection. Kimball’s vision is ... Read More »