One of my most treasured cookbooks is Julia Child’s Mastering the Art of French Cooking; it was passed down from my grandmother. It’s a world apart from the recipe cards my mother gave me — more ...

There's nothing like a good beef stew. Every country's got one — Hungarian goulash, Spain's rabo de toro — and they're all worth making at least once. But Julia Child kept coming back to boeuf ...

One benefit of being a food editor is that I get the opportunity to try out recipes from the latest cookbooks, often before they have even made it onto store shelves. It keeps me on my toes with ...