Rozanne Gold

Daniel Boulud and friend at the 2012 James Beard Awards
Photo Credit: Daniel Krieger

A very good friend -- a force in the food world -- was watching television in the early evening hours of Monday, May 7th when she saw...

I've been around the New York restaurant scene for more than 30 years and few names come up with as much respect and affection as that of Floyd Cardoz. I couldn't believe I never met him until I went to

A Vittorio De Sica movie from the 1960s, called L'Oro di Napoli, features a young, voluptuous Sophia Loren sensually flattening discs of pizza dough while her cuckold of a husband drops them into a primitive vat of very hot oil. They promptly...

Just as I was about to extol the many virtues of Peter Kaminsky's new book, brilliantly titled Culinary Intelligence: The Art of Eating Healthy (and Really Well), I happened upon a dose of Culinary Insanity in the food pages...

Artwork by Julie Higgins

Sondra Bernstein is not an overnight sensation. But a sensation she is, as the proprietor of three of northern California's dining gems; as overseer of a farm that grows biodynamic fruits and vegetables, as creator of a...

I love to get gifts of food, and every now and again someone sends me something. There is the yearly arrival of luscious honeybell oranges from Florida sent by a close friend; around the holidays, a large tin of Middle...

There's a "new kid" on the wine trail. After hawking other importers' wines for 30 years, Gerry Dawes is now selling his own discoveries. And discoveries they are!

Gerry Dawes, a wine expert's expert, is particularly savvy about Spain's food and wine...

Photo Credit: The Experimental Gourmand. Grape jelly and rosemary braised brisket on Polenta by Chef Thomas Perone.

When I grew up in Queens, New York, a housewife's fail-safe recipe consisted of baking a brisket with Heinz's chili...

So there I was last week, developing Thanksgiving recipes for a major food magazine -- yes, they work that far ahead -- and nibbling on some pine nuts that I'd bought to make an open-face apple and pine nut crostata laced...

You may recall that when Gourmet Magazine was abruptly shut down in December 2009 there were 3,500 cookbooks on their library shelves that would have great value as a single collection -- but they were on the verge of being broken up...

Don't hate me: I don't like beer, but I recognize its place in the world. My mother would slug a Heineken on a hot summer's day and I must admit my secret pleasure of downing a dark, syrupy, heady Lezak in Prague...

I'm a convert. A trip to Sweden convinced me that nothing -- not even your favorite champagne -- goes better with caviar than an ice-cold shot of good vodka. The same goes for all kinds of herring, smoked eel, gravlax and smoked salmon,...

January 1 to January 8, 2012

A home-style Chinese banquet:
What better way to welcome the tastes of a new year than at a Chinese banquet? Not in a restaurant, mind you, but in the comfort of someone's home. And so,...

For decades I have tracked trends, and as a chef, author and consultant, have created many of them. Some have lingered longer than most marriages, yet others still hover around obscurely or are merely a reflection of personal wishes. Some were so ahead...

There are bartenders who make a living mixing cocktails, and baristas whose wages are earned behind espresso machines. There are high-concept tea masters, sommeliers, and soda jerks, too. At home we are never expected to be any of these, but when guests arrive for your holiday parties some simple instruction...

Lidia Bastianich is one of my personal heroes and, in a moment's notice, I would lead the campaign to make her our next Ambassador to Italy. (Mr. Obama, are you listening?) Nothing, of course, against our current Ambassador, but I can think of...

'Tis the season to give and receive... and if you're lucky, this year's best cookbooks will be part of the exchange. I recently was given a gift of Ellie Krieger's new book Comfort Food Fix and later that week bought for myself Melissa...

No, that's not a typo and not meant to be $1.50/lb. It is $150 a pound and that's for the shoulder of a very special pig. Its back legs are more: $180 a pound, and they will be available in select...

According to USA Today last week, the purchase of wine has gone up 14% this year and, for the first time, people are buying more wine than wine glasses! Good news: Smart public and better wine glasses. Another sociological shift is...