Everything you wanted to know about asparagus.

A lot of eggnog recipes call for mammoth amounts of booze, two or three kinds. Here's my pulled back take on Craig Claiborne's classic recipe from 1959, which makes the foamiest eggnog of all, the kind you eat with a spoon. In time for New Year's Eve. artofeating.substack.com/p/craig-clai...

​This classic recipe for Braised Red Cabbage with Apples and Chestnuts is perfect for a holiday table. Paired with roast goose, it becomes a traditional Austrian Christmas dinner. artofeating.substack.com/p/braised-re...

The general view ​is that at Thanksgiving no one should worry much about whether the wine goes with the food.​ The wine’s ​job is to be tasty and refreshing and ​to encourage conversation.​ Here are a couple of ideas, one white & one red, both under $25.00. artofeating.substack.com/p/two-cheery...

​An elegant and delicious fall dessert. Here's our recipe for classic pears poached in white wine. While red wine is bolder, white wine shows off the pears more. artofeating.substack.com/p/pears-poac...

Alberto Grandi has made some provocative false statements about Italian food. Disinformation has come to the food world! Here's where Grandi is wrong...

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A BIG jar of French mustard is more fun. (Strangely, that garlic note doesn't come from garlic.) artofeating.substack.com/p/french-mus...

About 15 years ago, two French spice specialists called attention to a wild black-pepper relative with a distinctive aroma - Voatsiperifery from Madagascar. It has the peppery heat of black pepper with a flavor described as earthy, woody, and citrusy.
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A simple and delicious way to make a blood orange ice.

Belgian endive, bitter with a crunch and subtly sweet, is good either in salad or cooked, which is a thorough transformation. Here's our recipe for a savory endive tart.