In October, many home cooks turn their thoughts toward the entertaining soon to come, from Halloween to Thanksgiving to Hanukkah to Christmas to New Year's. While such advance planning can be both fun and sensible, it also can have a serious drawback: It shortchanges opportunities for ...Read more
Of course, chips and dips are a must when you're watching weekend football on TV. A pot of homemade chili makes a great addition to the party. So do bratwursts or other favorite sausages. The list goes on and on of foods that are fun to eat while your eyes are on the action.
But nothing compares to chicken wings, which simply offer the perfect ...Read more
Autumn is a wonderful time for entertaining, especially with a brunch party. Cooler temperatures and shorter days seem to welcome lazy, late-morning gatherings that linger into the afternoon as you and your guests enjoy delicious, robust foods.
"But Wolfgang, brunches can be so fattening," people sometimes tell me, especially when I use words ...Read more
It always interests me to hear people talk about the latest food trends. While my team of chefs and I do keep our eyes, ears and mouths open for exciting new things, I also try to remember the truth to be found in the word "trend" itself. It comes from an old German word meaning "to turn or revolve," which reminds us that trends are cyclical. So...Read more
It seems to me sometimes that too many people treat recipes like scientific formulas to be followed precisely. But that isn't how I love to cook, or how I hope fans of my cookbooks or online cooking school will treat my recipes.
Great recipes are living things. Most of them can be changed in an instant, based on what's in season or good in the ...Read more
Sweet corn bridges the seasons like almost no other vegetable I know. Mention it to food lovers during summer, and they'll imagine ears of just-picked corn on the cob, simmered, steamed or grilled and served with butter, salt, pepper and other seasonings. In autumn, now just weeks away, thoughts of corn begin to turn toward either savory, creamy...Read more
Anyone who knows me, has eaten in my restaurants or reads my cookbooks probably knows how much I love vegetable soup. After all, I grew up in a small house with a big garden, the harvest from which helped my mother and grandmother feed our family of six every day. Often, that meant adding generous bowlfuls of freshly cut up vegetables into a big...Read more
Now is the time of summer when, everywhere you turn, it seems that fresh sun-ripened tomatoes are plentifully in sight. Farmers' market stands are piled high with them, from big beefsteak tomatoes to all sizes, shapes and colors of heirloom varieties to tiny cherry tomatoes. Home gardens, too, are filled with tomato plants supported by cages or ...Read more
The Girl With the Lips (The story of Sienna Lawson Book 1)Yassy F
If you thought having one boyfriend was hard enough to deal with... How about 3? Come on a romantic adventure with Sienna Lawson to investigate the magical world of time travel. Only a few cards have been flipped in the park and started this whole adventure. Will Sienna...
Even people who love to cook may find themselves shying away from the stove in mid-August. When temperatures soar, and humidity isn't far behind, who wants to put up with the heat of the kitchen?
But you've still got to put dinner on the table most evenings. And I don't consider ready-to-serve, store-bought of fast foods an acceptable option.
Shakespeare penned the famous question that Ms. Capulet poses in "Romeo and Juliet." And that question often applies to food as much as it does to romance. Just like other lovers of good cooking, I've found in my travels across America and around the world that very similar dishes can go by very different names in different places.
Take the ...Read more
During my childhood, one of the most frequent main dishes on our dinner table was an old, home-style Austrian specialty called reisfleisch, which literally translated as "rice meat." That was a good description, too, for an inexpensive dish that consisted mostly of rice, to which my mother and grandmother added onions, garlic, garden vegetables,...Read more
Though you could hardly label me an Italian chef with a name like Wolfgang Puck, I can't deny that some of my early fame was sparked by the gourmet California-style pizzas I began serving when I opened my first Spago back in 1982. Still, it surprises me even today when guests sing the praises of a recipe I never could have imagined would be ...Read more
Trends in cooking come and go. But in the world of desserts, creme brulee has real staying power. The thick, cool, creamy custard (creme) nestled underneath a brittle topping of burnt (brulee) sugar has such an elemental appeal that it's a perennial favorite.
In spite of the dessert's popularity, however, I haven't really seen it catch on in ...Read more
In so many areas of life, you have probably heard some version of the saying that "little things can make a big difference." That is certainly true in good cooking.
You'd be surprised by the number of times guests in my restaurants ask me why a dish tastes so good. They ask, "What's your secret?"
Much of the time, the secrets amount to nothing...Read more
Exactly 22 years ago, I was invited to create the food for the premiere party of a blockbuster summer film unlike anything the movie-going public had ever seen. No, it didn't feature spaceships flying through the galaxy or dinosaurs run amok. It was just the story of a simple man who lived an extraordinary life -- a life he summed up by ...Read more
Apart from the holiday season, of course, summer seems to be the busiest time of the year. But unlike food-centered fall and winter celebrations, from June through August people want to get out of the kitchen as much as possible.
Many memorable summer meals are cooked outdoors. Those prepared in the kitchen tend to be quicker. Not only are we ...Read more