Custardy, bacony, buttery-crusted and warm, it’s a treat you’ll love to make — and eat.

For many cooks, making a quiche is a big deal. That’s not the way it’s seen in France, where it’s considered a simple, everyday dish. Really!

“Nothing fancy; I’m just making a quiche,” is the way a friend will issue a casual dinner or lunch invite. Often there will be more than one kind. The friend never seems to have broken a sweat.

That’s why when we set out to develop a recipe for quintessential quiche Lorraine, we wanted to keep things quick and simple…

A great Greek moussaka — the layered gratin of eggplant, potato, lamb-tomato sauce and cheesy béchamel — is about as delicious as Mediterranean-inflected comfort food gets.

“Moussaka is the urban cosmopolitan showpiece of lamb-and-eggplant combinations, a pairing as fundamental to Middle and Near Eastern cuisines as pasta and tomatoes are to Italy and potatoes and cream to the French,” wrote Anya von Bremzen in her 2004 book The Greatest Dishes: Around the World in 80 Recipes.

Yet Greece’s most famous dish has gotten weirdly short shrift in our love affair with Eastern Mediterranean cooking. …

Strange as it may seem, Dana Cowin — who led Food & Wine magazine for 21 years as editor in chief, and who has been one of the most influential people in food in America this century — does not count her skills in the kitchen among her strengths.

“I’ll be honest,” she famously wrote in the introduction to her 2014 cookbook Mastering My Mistakes in the Kitchen, “I am not a great cook.”

So how does someone who has long been devoted to eating well manage to put excellent food on the table every night for her family during…

Let’s evolve, shall we?

I wonder if any of us fully fathom what the implosion of restaurants during the coronavirus pandemic means for our culture.

From where I sit — to be literal, on an avocado green sofa on the second floor of a townhouse in a moderately affluent urban-residential neighborhood in Dallas — it feels like the world is divided.

Half of it thinks (or dreams or hopes or imagines) that restaurant culture and life as we know it is on its way back. A good many of the people who think this way are my friends and former…

Because it’s so important in Black American cooking, it’s a great time to discover its virtues.

Last September, Leah Penniman, a food sovereignty activist and author of Farming While Black, gave a talk at Harvard Divinity School on “African Diasporic Wisdom for Farming and Food Justice.” In it, she reportedly told the story of her great, great grandmother. About to be kidnapped from her home in West Africa, she made a “really audacious and courageous decision” to gather the seeds of okra and other crops and braid them into her hair.

“They knew that wherever they were going,” Penniman explained…

My husband Thierry and I are just back from a 6-day road trip to Colorado — our first getaway during pandemic. It was wonderful to be away — from the unrelenting and oppressive Dallas heat, from a world’s worth of worries, from our claustrophobic routine. Mountains and streams and fresh air and lots of hiking were fabulously restorative.

And so, in a way, was experiencing a new kind of travel — one in which it doesn’t matter so much what we’re going to eat, so long as there’s something to eat. The treatment of food and dining as cultural, gastronomic…

With the publication of her first cookbook, popular blogger Mely Martínez is now everyone’s abuelita.

The more it goes, the more I cook, the more I’m interested in cookbooks that let you learn the basics of a cuisine by cooking dishes that real people cook at home. …

What sandos and Japanese potato salad tell us about food, culture and authenticity

Last month, circumstances collided in my imagination and my kitchen, causing me to develop a fascination with an unlikely dish: Japanese potato salad. Partly it was because the pandemic had me craving potatoes (comfort carbs) and therefore potato salad in general was top-of-mind. …