More Wolfgang Puck
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 ...Read More
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 ...Read More
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 ...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 ...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 ...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 ...Read More