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For Lisa Ekus of Hatfield, cookbooks are armchair journeys, a way to embrace a culture or illuminate the past. “The stories of how a dish came about, who made it, and their influences have been my passion,” she says.
Forty years ago, Martha Holmberg knew exactly what she wanted to do: train as a chef at one of the top culinary schools in France....
Joanna Simon on the history, preparation, and wines to match with Ris de veau aux morilles, a modern classic dish from Champagne.
It's fall, and that means it's time to luxuriate with warm, comforting and richly indulgent dishes. We asked Peninsula chefs to share some favorite fall recipes, and they responded with dishes sure to please the pickiest eaters.
It's fall, and that means it's time to luxuriate with warm, comforting and richly indulgent dishes. We asked Peninsula chefs to share some favorite fall recipes, and they responded with dishes sure to please the pickiest eaters.