Archive for March 2020

Asparagus can be white if it’s from Germany or purple if it’s from Italy. But for most of us, the long, tapered stalks that announce the arrival of spring are always a delicate green. For many diners, as for many chefs and home cooks, nothing is “more spring” than asparagus. We’ve always loved the stuff.…

When a group of Army Air Corps wives went across the border from Eagle Pass to Piedras Negras in the middle of World War II, things looked dim for the Tex-Mex lunch they’d been hoping to enjoy. Knowing his kitchen was closed and his chef had stepped out, a maître d’ named Ignacio Anaya Garcia…

I can’t make Cajun food, Creole food or any New Orleans combination of the two without thinking of the afternoons I used to spend enjoying the company of the late Chef Paul Prudhomme. I’m pretty sure I’ve mentioned in every cooking class I’ve ever taught that he was my No. 1 mentor when it comes…

Just about the only people who don’t love Sunday brunch are chefs, who insist that being dragged back into their kitchens after a wild, long and late Saturday night is the worst idea that ever crossed anybody’s mind. Everybody else seems to love brunch a lot. There are many claims to “inventing” brunch. Many cities…