November 29, 2000
[Times art: Octavio Perez]
|
If you know where to look, you can assemble the fixings for a party in hours, and often takeout costs no more than making food yourself. Story. |
Sifting through the new cookbooks
From the handy (The Cake Mix Doctor) to the specialized (Holiday Eggs), hundreds of new cookbooks are published each year. How can you tell if they are worth your time and money?
Our cultural tastes
A scholarly symposium is taking a look at how America's regional differences accent our food as well as our voices.
dish
deconstructing
Books That Cook
Iberian foods, picture-perfect, tantalizing
Mincemeat pie with and without meat
Mincemeat pie is a Christmas tradition in England and is made easy by store-bought mincemeat. The sweet pie, chock full of dried fruits swaddled in brandy or rum, is an acquired taste, but, for those who love it, there is no substitute.
Chinese takeout draws a crowd
Customers are beating a path to the door of China 1, a new restaurant with a large menu but a small dining room.
Food File
Special events and food tastings
