• Easter Pie - Every Easter when I was a boy I looked forward to my mom's Easter pie. An Italian tradition, "Easter Pie", as it is colloquially known, is a quiche-like, savory pie, filled with eggs, cheese, meat, and a variety of other possibilities. As a kid, all I knew or cared about was that it tasted great. Little did I know that decades later I would be dissecting the intricacies of this festive preparation. (Added: 23-Mar-2005 Hits: 2344 Rating: 0 Votes: 0)

• Eggplant: A Botanical Identity Crisis - To begin, eggplants are not vegetables but fruits and to take it one step further, a berry to be exact. (Added: 21-Aug-2008 Hits: 0 Rating: 0 Votes: 0)

• Eggs Benedict: Nothing's Over Easy - The difficulty with making eggs Benedict is properly poaching the eggs, and even worse, making the dreaded hollandaise. Poaching eggs presents two problems: prevention of the dissipation of the whites, and knowing when they're done. (Added: 5-Jul-2007 Hits: 227 Rating: 0 Votes: 0)

• En Papillote - En papillote is a method of cooking, most specifically a variant of steaming, whereby food is encased in parchment paper and placed in an oven. Herbs, vegetables, and some kind of fluid, such as a sauce, wine, stock, etc., is included. (Added: 6-Jan-2009 Hits: 0 Rating: 0 Votes: 0)

• Excuse Me Waiter, My Soup is Cold! - Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead. (Added: 30-Jun-2004 Hits: 531 Rating: 0 Votes: 0)

• Fancy That - People customarily use the word fancy to describe an upscale restaurant. "Where are you going for your birthday?" "Oh, my husband is taking me to a fancy restaurant." What exactly is a "fancy" restaurant? What are the exact criteria that differentiate a "fancy" restaurant from a regular restaurant? I polled about 50 of my friends and various contacts from my culinary work and asked them that specific question. Here's what they said. (Added: 14-Mar-2007 Hits: 199 Rating: 0 Votes: 0)

• Fast Food - A trend in America that is picking up speed is an increased interest on meals that can be made in a short amount of time. For us cooking buffs, that's shortening our time immersed in an activity we enjoy. (Added: 18-Aug-2004 Hits: 528 Rating: 0 Votes: 0)

• Fennel: The Spice of Angels - Fennel is quite versatile. It can be braised, roasted or sautéed and incorporated into a wide array of dishes. Personally I like roasted fennel the best. Simply cut it into chunks, coat it with some olive oil, add salt and pepper and the herbs of your choice, and roast it in the oven at 350 degrees for 30-40 minutes. This is a simple yet splendid way to enjoy fennel. Or, try roasting combinations of fennel and other vegetables. It pairs well with root vegetables such as carrots, celery root, parsnips, and onions. (Added: 24-Apr-2008 Hits: 126 Rating: 0 Votes: 0)

• Fiesta! - Need a little spice in your life to tide you over till daylight savings time? How about a margarita party! (Added: 18-Feb-2004 Hits: 938 Rating: 0 Votes: 0)

• Fire up the Grill! - Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and perspectives you encounter, the greater the diversity of opinion that arises. (Added: 16-Jun-2004 Hits: 892 Rating: 0 Votes: 0)

• First-Date Food - I was in the midst of not one, but two stuffed lobsters when for a moment, my mind briefly strayed from my ravenous escapade. Lobster, as everyone knows, is a rather messy food and I was devouring mine with wild abandon. As I paused and contemplated the scenario I said to my wife: "This is definitely not first-date food." (Added: 13-Feb-2008 Hits: 79 Rating: 0 Votes: 0)

• Flour Power - This is the first of a two-part article about flour. We begin by delving into the different types of flour and their distinguishing characteristics, and conclude by examining the myriad of ways that flour can be employed in cooking. (Added: 6-Aug-2008 Hits: 0 Rating: 0 Votes: 0)

• Flour Power - Part II - In the Previous edition of "Food For Thought" we discussed the different types of flour and their uses. Now we immerse ourselves in the particulars of how to cook with flour. (Added: 14-Aug-2008 Hits: 0 Rating: 0 Votes: 0)

• Follow The Recipe - Recipes. What would we do without them? Can you even imagine a cookbook without recipes? (Added: 22-Sep-2004 Hits: 470 Rating: 0 Votes: 0)

• Food For Love - Probably one of the most challenging nights to book a reservation at a top New York City restaurant is on Valentine's Day. (Added: 11-Feb-2004 Hits: 324 Rating: 0 Votes: 0)

• Food For Thought: Don't Be Chicken - As I thought about my menu tonight I found my mind pondering the array of reactions individuals have to this wonderful fowl. I think about things like that. That's why I'm a food writer. (Added: 14-Jan-2004 Hits: 1485 Rating: 0 Votes: 0)

• Food of Love - Valentine's Day is upon us. Critics condemn it for being commercialized and corny; an excuse for restaurants, florists, chocolatiers, etc., to temporarily raise their prices and cash in. The emotionally downtrodden view it as a farce; a Pollyannaish, idealized burlesque of love; or an unrealistic carrot tantalizingly dangled in the face of those who are resigned, dejected, and cynical about human relations. (Added: 10-Feb-2009 Hits: 0 Rating: 0 Votes: 0)

• For Whom the Bell Tolls - Bell peppers, like all peppers, belong to a large group of plants known as the nightshade family, which also includes potatoes, tomatoes, and eggplant. Bell peppers are in the same genus as hot peppers but bell peppers however, have a recessive gene that eliminates their capsaicin, the substance that fuels the hot pepper's fire. (Added: 4-Oct-2006 Hits: 284 Rating: 0 Votes: 0)

• French Food - What comes to mind when you think of French cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag? There are many facets to French food and cooking. (Added: 15-Sep-2004 Hits: 419 Rating: 0 Votes: 0)

• Friuli - Austrian, Hungarian, Slovenian and Croatian influences are evident in Friuli's culture, history, and even politics, (the border with Slovenia has shifted a number of times over the ages). Naturally, these influences can be found in the food as well. Viennese sausages, Goulash, and strudel are just some of the traditionally non-Italian fare found in the area. (Added: 26-Apr-2007 Hits: 468 Rating: 0 Votes: 0)

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