For decades I’ve admired Chef Jacques Pepin. As a cookbook author, teacher, and PBS TV star, he changed the way I cook and think. Recently I took great delight when Food and Wine magazine arrived. His ...

Next week is Diwali, the festival of lights, followed by the dawning of a New Year that Indians celebrate around the world. When it comes to Diwali, one can never have enough sweets. Sweets, like ...

Spicy cucumbers, peppery sea scallops and coconut tapioca fill out this David Tanis menu. By David Tanis There ought to be quite a few warm days between now and Thanksgiving — or so one hopes. So take ...