For all of France’s fine dishes—everything from cassoulets to coq au vin—it can be argued that the crown jewel of French cuisine is dessert. From pâte choux to pâte brisée to crème patissière, many of the world’s most beloved and influential sweets employ techniques and basics that are French in origin. The list is endless, but we’ve[...]

If you've never been in the presence of a day-old calf, they happen to be disconcertingly large. Recently I followed one—the color and size of a golden retriever—as it stumbled around Diane St. Clair's barn, bleating loudly. Rain pounded on the roof, my boots were spattered with mud, and my[...]

For all of France's fine dishes—everything from cassoulets to coq au vin—it can be argued that the crown jewel of French cuisine is dessert. From pâte choux to pâte brisée to crème patissière, many of the world's most beloved and influential sweets employ techniques and basics that are French in[...]

In Basque country, this egg-based tortilla is sometimes sliced through the middle like a sandwich roll and layered with cured ham and sheep's milk cheese. If cutting horizontally through the thin, delicate tortilla seems too troublesome, the ham and cheese are just as delicious served on the side.

This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread. This recipe first appeared in our May 2013 issue with James Oseland's article Worth the Wait.

I became a big fan of Donna Hay Magazine, the Australian bi-monthly publication, while living in New Zealand. At the time I didn't know that Donna Hay was a talented food writer and stylist—I'm embarrassed to admit that I thought it was simply the name of one of my favorite[...]