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Rozanne Gold

Chocolate to Live For

Rozanne Gold | Posted 10.14.2014 | Taste
Rozanne Gold

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."

Dinner-On-A-Sheet Pan

Rozanne Gold | Posted 04.07.2014 | Taste
Rozanne Gold

I offer you two radically simple approaches to dinner tonight.

Super Bowl Recipe Roundup

Rozanne Gold | Posted 04.03.2014 | Taste
Rozanne Gold

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.

One Year Later: 100,000 Meals

Rozanne Gold | Posted 12.30.2013 | Impact
Rozanne Gold

When we arrived at the shul, a platoon of volunteers was waiting. Within several hours, together we made 600 sandwiches. The next day, 1,000.

Waiting for Godello: The New Wines of Spain

Rozanne Gold | Posted 05.15.2012 | Home
Rozanne Gold

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."

America's Largest Cookbook Collection

Slashfood | Posted 05.25.2011 | Home

With more than 3,500 cookbooks from the late Gourmet Magazine library just added to its collection, New York University's Fales Library Food Studies C...

Rozanne Gold on the First Food Revolution, Female Chefs, and Food Criticism

Louise McCready Hart | Posted 05.25.2011 | Home
Louise McCready Hart

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.