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The author shares her experience of hosting dinners parties. Topics discussed include her use of chipped plates and stained tablecloths; ways in which she learned how to be a cook and guest; importance of making guests feel comfortable and keeping their glasses filled with wine; and ways to be relaxed and natural after being a host.

The article presents author's views on her restaurant Prune, located in Manhattan's East Village. It discusses which special feast they provide weekdays and on weekend, customer service, and how to nourish friends with tasty the menu. It also presents photographs from the restaurant and recipes of Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce, Roasted Garlic Oil, and Grilled Swiss-Chard Stems With Roasted Garlic Oil.

The article offers information on Texas's feast and its preparation by chef Quealy Watson. Topics discussed include cooking Tex-Mex barbecue with Asian flavours, adding serrano, jalapeño peppers to whole-roasted goat meat, and serving the food with bourbon and wine. Also it suggests cooking with love and dedication.

The article offers information on the 1971 Betty Crocker Recipe Card Library. Topics covered include how the cards featured U.S. culinary recipes like Cherry Pineapple Bologna, Fonduloha and Crusty Salmon Shortcakes. Also mentioned are the very human desire to turn food into a spectacle and Rachel Laudan's 2013 book "Cuisine and Empire."

The article explores I bought a stainless-steel kitchen prep table in 2016 because I once read that you could throw hot pots and pans directly on it. This tall, sturdy table has since become a center of gravity for me. I do everything on it, from reading the paper with my coffee in the morning to developing recipes for work during the day.

A personal narrative is presented which explores the author's experience of buying 13-quart heavy enamel Le Creuset lidded pot and inviting people to dinner.

The article focuses on the traditional practices during the month of December in New York. It features the diverse holiday feasts of the state including the feasts of our Lady of Guadalupe, Christmas Dinner, Jewish-Japanese Christmas, St. Lucia's Day, and Shab-e Yalda. Recipes prepared during these occasions such as Tamales Verdes, Okonomi-Latke and Smothered Shrimp in Crab-Meat Gravy are presented.

The article presents the author's views about cookbooks and her passion in food preparation. She cites several family cookbooks including the "The Family Dinner" by Laurie David and Kirstin Uhrendoldt and "Super Nutrition for Babies" that impart the importance of preparing foods for the family. The significance of the sanctity in family dinners is also emphasized.

The article presents recipes for five holiday roasts including a beef rib roast, a glazed honey ham, and a roast turkey.

The article focuses on the giant Pacific octopus and how the permitted allowance of octopus trapping has affected populations in the Pacific Ocean. Topics include the conservation efforts in place to protect the octopus, the demand for Pacific octopus as a delicacy in Washington restaurants, and the ethics of direct food sourcing in 2013.

The article presents several recipes ideal for tailgating parties including beer brats, peperonata, and cheater's brisket.

The article discusses La Boîte, a Manhattan cooking spice store created by chef Lior Lev Sercarz which provides spices to many of the top chefs and restaurants in New York City. Topics include the use of spices throughout history, Lev Sercarz' experiences in the Israeli Defense Forces and culinary training in Cancale, France, and his concept of spice therapy to evoke memories and emotions.

The article offers instructions for planning an Easter dinner in the style of Southern U.S. cooking, including information on scheduling, choosing clothing, and choosing music, as well as recipes for dishes such as grilled leg of lamb, sweet potato fries, and grits.

A recipe for baked clams is presented.

The author discusses the history of dolce de leche and some of its current uses throughout Central and South America. She also notes some specialty makers in Argentina and Columbia. She follows the brief history with several recipes that feature dolce de leche as well as a recipe for the treat made on its own with condensed milk.

The article presents a discussion on cooking, adapted from the book "Jubilee: Recipes From Two Centuries of African-American Cooking" by Toni Tipton-Martin. It mentions the recipe of Pork Chops in Lemon-Caper Sauce using ingredients such as bone-in pork chops, dried thyme leaves, and unsalted butter, and garlic cloves.

This article looks at the innovations being made in the way food is being presented and served. Grant Achatz of Alinea collaborated with designer Martin Kastner on new ways of serving food. Katsuya Fukushima of the Minibar serves vinaigrettes encased in melted sugar teardrops, foie gras wrapped in cotton candy, and a light bulb encased in an edible isomalt. Minibar serves a martini with an olive made of seaweed gelatin, vodka, vermouth, pimento and olive juice encased in calcium chloride.

This article presents information on Italy's popular fruit, the blood orange or arancia rossa as it is called in Italy. The oranges have become a mass-market fruit in America. Blood oranges are grown in the southeast corner of Sicily and are used in every part of the meal, not just for desserts or cocktails as in America. Salvatore Scrofani owns one of the largest blood orange orchards in Sicily. None of Italy's oranges make it to America. The article also presents some recipes using blood oranges for a liquer, a gelatin, a blood-orange salad, Swordfish with blood-orange stuffing and blood-orange sorbet.

This article presents a comparison of the restaurants, food, and chefs of Portland, Maine and Portland, Oregon. Sam Hayward is considered the father of Portland, Maine cooking and owns the Fore Street restaurant. He likes that he can get local produce and fresh fish daily for his menu. Rob Evans of Hugo's gives traditional Maine seafood a sophisticated air. Portland, Oregon's restaurants also feature local produce. The local chefs shop at the farmers' markets. James Beard was born in Portland, Oregon. Portland, Oregon's restaurants are influenced by artists, musicians, and the Silicon Forest crowd.

This article presents information about the continuing trend of consumer interest in specialty foods. Specialty foods are special because they include top-notch ingredients as well as skilled preparation. The article also presents some suggestions for using specialty foods in fall brunches and buffet dinners.

Focuses on how the Patagonian toothfish, or Chilean sea bass, became endangered after becoming an international culinary sensation. Discussion related to how the chilean sea bass has become the signature species in the battle for globally shrinking fish populations; Reasons behind the culinary success of the fish worldwide; Author's view that fish farming is not a viable solution because aquacultured fish require other types of fish for consumption.

Describes the culinary talents of French art director, Patrick Mikanowski. How Mikanowski became interested in cooking; Description of his family, his home outside Paris, France and his professionally-equipped kitchen; Cook books that he has written and published; His travels and visits with famous chefs for his cookbook research; Some sample recipes. INSETS: Cucumber Spaghetti, Strawberry Puree and Crushed Olives;Scallop Passion, Salmon Passion;Fromage Blanc Sorbet.

Presents different recipes including: radish salad, warm salad of garden greens, and asparagus.

Presents photographs and text about cuisine in Chile. Details of Donde Augusto a restaurant in Chile; Other restaurants in Chile.

Presents photographs and commentary from various financiers, restauranteurs, and artists. Role of Roberto Sella as an olive farmer and wine director at Fork, a Philadelphia restaurant; Consideration of how the brothers David and Dan Barber have made their careers as the business manager and chef at Blue Hill restaurant in Greenwich Village; Costume design by Tania Spooner who entertains dinner guests in her backyard on a large trampoline covered with Turkish rugs.

Discusses the popularity of street food cooked by vendors in Asia. Consideration of how vendors sell jackfruit, stick rice, tea, and laksa in places such as Laos, Sri Lanka, Kuala Lumpur, and Calcutta where restaurants are not as popular as they are in the U.S.; Reference to how Vietnamese women street vendors roam the streets for customers; Recipes for latt phat thoke, shwe yin aye, and alu kabli.

Presents recipes for holiday foods. Recipes for bresaola, sake, and buckwheat crepes with nutella and tart cherry mascarpone.

Discusses the importance of farming sweet-potatoes among Southern farmers such as Dale Smith in Texas. Consideration of the custom-made equipment used for sweet-potato harvesting; Importance of avoiding insects and worms which can be controlled with tractors that send out a chemical mist; Role of weather in determining the success of any given crop; Recipes for sweet-potato pie and chicken and sweet-potato tacos; How sweet-potatoes offer more vitamins and beta carotene; Decline of sweet-potato consumption nationwide from 38 pounds per capital annually to 4 pounds; Use of spices and brown sugar to embellish certain sweet-potato recipes.

Presents photographs of modern kitchens which offer innovations in cookery.

Mentions how American restaurants have begun to adopt individual touches and unique qualities which help make them stand out in the dining industry. Reference to the decoration and silverware at the Mas restaurant in Greenwich Village, New York; Consideration of the differences between European and American style dinners; Suggestion that Americans prefer casual dining with an emphasis on authenticity; Focus on the casually elegant menus at restaurants such as 5 Ninth, Jack's Luxury Oyster Bar, and the Spotted Pig; Strategies and styles of modern entertaining.

Mentions the efforts of food scientist Harold Schmitz at Mars. Inc. to lead the "healthy chocolate" initiative in order to investigate the molecular composition and nutritional effects of cocoa. How Mars as pursued patents for dozens of new methods of manufacturing and ingesting cocoa products; Goals to optimize the taste and health benefits of Mars products; Consideration of how Mars has no obligation to shareholders and no need to justify its research; Practice in which Mars has added higher levels of flavanol to its Dove bars in recent years; How Schmitz hopes to market cocoa as a functional food; Research on the impact of cocoa on the cardiovascular system including the stimulation of nitric oxide production.

Profiles Jack and Grace Lamb, the owners of Jack's Luxury Oyster Bar and Jewel Bako in New York City. Description of the couple's meeting and the creation of their restaurants; Recipes, including Oysters Rockefeller Deconstructed and English Pea Soup.

Describes how Athens, Greece, is changing as it prepares for the Olympic Games. Concerns that modernization efforts are spoiling the character city; Problems with traffic and public transportation; Description of pedestrian walkways leading to the city's ancient ruins, including the Acropolis and the Parthenon; Claim that more than 5,000 stray dogs roam the streets of Athens; Description of new art galleries and museums; Description of the types of food served in the restaurants; Comments by poet Alexis Stamatis on Athenian culture; Report on the role Greek artists will play in the Olympics; Comments by Nicholas Papandreou, novelist and son of former Greek prime minister Andreas Papandreou, on how preparations for the Games are changing the city; Description of a walking tour of the Psiri neighborhood.

Profiles several New Yorkers and the unique was in which they are celebrating the holidays. Socialite Nan Kempner and the feast she puts out for her grandchildren; Minimal Scandinavian Christmas for architects Solveig Fernlund and Neil Logan; Organic Christmas dinner at the Chelsea apartment of Susanne Bartsch and David Barton; Recipes for Christmas dinner.

Recalls dinners attended by artist Joe Eula. Lunch at Diana Vreeland's; Eula's experience dining at Pauline Trigére's Park Avenue apartment; A late supper at the home of Maxime de la Falaise; Dinner with Marilyn Monroe.

Offers suggestions for party dishes that are easy and fast to make. Comments of private chef and caterer Hank Tomashevski; What people expect at dinner parties; Popularity of simple food; Examples of dishes such as a multilayered sandwich, pan-fried veal chop and fancy dessert.

Highlights various reading groups in the U.S. that prepare food as part of their experience. The fashion girls of New York City; Mother-daughter book club of Chicago, Illinois; The Providence, Rhode Island, all-male reading group; Darien, Connecticut's reading circle; Topics of discussion; Recipes.

Reveals a shift in haute cuisine. Spanish cooks who claim creative supremacy and are experimenting with new forms and tastes; Decrease in French innovation; Background on Catalan chef Ferran Adriagrave, owner of the restaurant El Bulli; His recipes; Belief that cooking is more than a means of nourishing a client and enriching the cook but is an art form which propels the best chefs in Spain to reinvent their styles; Immergence of Spanish culture noted in other arts; Background on nueva cocina cuisine; Difficulties of the restaurant business in Paris, France as opposed to Spain.

Discusses the calm, beautiful, prosperous society of Bermuda. Mood of the island; Bermuda's history; Local cuisine and where to dine; Tradition of afternoon tea; Relaxed style of the island.

Profiles various restauranteurs in the United States. Consideration of the Texas barbecue created by Thomas and Cheryl Etheredge at the Prairie Rose Chuchwagon Supper in Kansas; Popularity of Scott Conant, the chef and co-owner of the Italian inspired restaurant L'Impero.

Evaluates the healthiness of eating only raw food, a dietary trend. Words from raw-foodist Michael Klein; Beliefs and practices of raw-foodists; Health concerns of scientists.

Discusses the Passover celebration of members of the Sof Ma'arav synagogue in Hawaii. Lack of kosher food available in Hawaii; Publication of the cookbook 'The When You Live In Hawaii You Get Very Creative During Passover Cookbook,' by the group; How the group has improvised in the food dishes they serve at Passover; Way that places of worship of many denominations have published cookbooks as fundraisers; Community aspect of such cookbooks.

Profiles designer Rick Owens and Michele Lamy, who have become successful in Los Angeles, California. Popularity of Les Deux Cafés, which was built by Lamy; Description of a dinner party which was given by Owens and Lamy; Recipes for Roasted beet salad with horseradish créme fraîche and Coq au vin with roasted vegetables.

Focuses on markets and restaurants in Beijing and Xian, China. Atmosphere of Beijing's after-dark markets, including Don Hua Men Ye Shi, or the Night Market; Description of Beijing's all-night food thoroughfare Gui Jie; Night-food streets in the Muslim quarter of Xian; Muslim-Mongolian specialties; Xian's Tong Sheng Xiang Restaurant. INSET: WORDS OF CAUTION.

Presents photographs which illustrate a dinner party. Incorporation of hands in the photos, with food and dishes; Preparation of food; Presentation of various dishes of food; Images of hosts washing dishes.

Describes the efforts of large corporations to become involved in the organic food market. Origins of the concept of organic food; Key corporations involved; Interviews with organic food pioneers; Organic food as a marketing niche and consumer perception.