My private cookbook collection can't compare to that of many of my colleagues -- my 500 or so seem paltry next to collections in the thousands. But at this stage of life, I carefully curate the books I want around forever.
Sometime in the not-so-distant past, "to die for," became a populist, foodie locution, an in-the-know way to express extreme pleasure. But great food and stellar ingredients are, in my book, "to live for."
This delicious vegetarian chili is made dark and mysterious with a touch of semisweet chocolate and cinnamon. Chocolate and cinnamon are used together in several Mexican dishes. Small roasted florets of white cauliflower turn a simple idea into something that looks really dramatic.
Wine should taste like where it came from, and shouldn't be manipulated into big alcoholic bruisers crammed with "jammy" fruit. Wine expert Gerry Dawes is a fan of old-fashioned wines made the old fashioned way: "Great wine is made in the vineyard, not in the winery."
Four-time winner of the prestigious James Beard Award, Rozanne Gold is known as a food-trends pundit; her work has appeared in dozens of well-known publications, including a column in Bon Appétit magazine.