Beans, Beans

Making every morsel count

Whole-animal cooking is yesterday's news. Welcome to whole-vegetable cooking. Will Preisch, the executive chef at The Bent Brick in Portland, Oregon, purchases boxes of bean leaves...

Local Flavor

When in Rome--or rather Périgord

This classically simple Périgord Tourain (garlic and chicken soup) is incredibly rich and flavorful. Then, the best part comes at the end: With only a spoonful or two left,...

Hot Pie

Bacon tags along for dessert

Mims Bledsoe toes the thin and flavorful line between sweet and savory well. Bledsoe, the owner and baker at Atlanta's newly opened Pie Shop, changes the all-pie menu each week,...

Booze Cruise

Mussels take a swing through Manhattan

A classic Manhattan is a fine drink. In a crazed--and inspired--move, Larry Tressler, the executive chef of Holland House Bar and Refuge in Nashville, Tennessee, transforms the...

Cuke It

Cucumber soup warms up

For most of us, cucumber soup calls to mind breezy summer afternoons and chilled soup spoons. Home Made cookbook author Yvette Von Boven has other plans for the summer fixture. She...

Toast of the Town

Bruschetta takes on the sea

Bruschetta is not new, but Giuseppe Tentori has gently reinvented the Italian classic. Tentori, chef of the recently opened Chicago seafood restaurant GT Fish & Oyster, tops...