More Wolfgang Puck
Thinly pounded slices of meat or poultry can become one of the most versatile ingredients in your cooking repertoire. Probably the dish for which my native Austria is most famous, for example, is Wiener schnitzel, ...Read More
All along the streets near my Spago restaurant in Beverly Hills, colorful banners have been announcing local observances for Earth Day. Officially celebrated on April 22, the event began on ...Read More
What's on your Easter menu? Chances are the main dish will be a glazed ham or maybe a juicy roast of spring lamb. And no doubt the table will also feature beautiful salads, sides or desserts starring fresh seasonal produce...Read More
"Why is this night different from all other nights?"
That's the age-old question at the heart of the Passover Seder, the ritual meal held on the first night of the holiday (which falls on April 10...Read More
Taking a shortcut in the kitchen for the sake of convenience or to save money can sometimes lead to less-than-successful results. I won't use canned or bottled tomato sauce, for example, if ripe, in-season tomatoes are ...Read More
What's the best way to welcome spring? In the kitchen and at the table, this season of renewal calls for fresh and lively flavors that give our taste buds the feeling they are reawakening along with the planet.
To me, ...Read More