lessley anderson

Recipes

• Perfect Margarita
  The one and only true way to make it

Grinders

• Accounting for Taste
  The first restaurant critic to be awarded a Pulitzer Prize hails from Los Angeles.
• Kneading and Greeting in Napa
  With two major food conferences in Napa Valley the past few weeks, you couldn't splash your Chardonnay without hitting a foodie.

Stories

• Do You Suck the Heads?
  Easter is crawfish-boil time in Louisiana
• Swamp Critters
  A crawfish expedition, in photos
• White-Collar Moonshine
  The urban gourmet gets into home distilling
• Suffer in Silence
  Do lobsters really scream when you put them in boiling water?
• You’re Mispronouncing “Achatz”
  CHOW’s molecular gastronomy cheat sheet
• Mapping the Mustache
  Pasteurized or ultra-pasteurized milk; homogenized organic versus raw?
• Stack Your Salad (And Other Plating Tips)
  An interview with chef Christopher Styler, author of “Working the Plate”
• Sweet, Sour, Salty, What?
  The return of bitter to the American palate
• What’s That White Stuff on Grapes?
  Is it pesticide? Unidentified gross substance?
• Conversation with a Cocktail Epicure
  Why shaken, not stirred, and other secrets
• Jazz Standard
  Gumbo is the ultimate improvisational dish
• Making Roux
  A tasty, nutty-flavored thickener used in New Orleans–style dishes
• “By the Way, I’m Vegan”
  When diners drop the dietary bomb, chefs must work magic
• Mushrooms Will Save the World
  And other findings from Taste³ 2007
• Opening Night at the Eat-O-Plex
  Can pizza and beer save the movies?
• Soup Stumper
  What’s the difference between stock and broth?
• Drunk on George Washington
  Our first president made whiskey
• DIY Kitchen Fixes
  Make it fast and pretty
• If It Ain’t Dark, It Ain’t Chocolate
  The new breed of chocolate snobs
• Restaurant Warning Signs
  Ten ways to know it’s gonna be bad
• Chow and Bow Wow
  Why aren’t dogs allowed in U.S. restaurants?
• How to Eat More
  Make room for the good stuff
• How to Talk to Boring Relatives at Dinner
  The experts of quality chat weigh in
• How to Keep Guests Out of the Kitchen
  And understand why they’re in there to begin with
• Dean Karnazes’s Extreme Meal Plan
  Running 1,300 miles makes you very hungry
• How to Plan for Cocktail Mixers
  Buy the right amount of juice ahead of time
• Vegans Aren’t Misanthropes
  Isa Chandra Moskowitz dispels the myths
• How to Make a House Cocktail
  A good host is always prepared
• How to Feed Guests at a Cocktail Party
  Ham is the easy choice
• Drinking and Eating at Vancouver Izakayas
  Japanese small-plates-and-beer joints
• Meat at Your Door
  Bypass the supermarket and buy it direct