Apropos of the recent reference to Calvin Trillin here, I thought I'd mention, if it hasn't already been noted, that Trillin has a new book coming out, Feeding A Yen, which should be of interest to chowhounds. Looks to be a compilation of articles.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.
Couscous is a staple in Morocco and across Northern Africa. Using spices, raisins and lemon zest, this surprisingly simple recipe creates a flavorful dish that pairs particularly well with vegetables and meat.