Damon Lee Fowler

On this day twelve years ago, the indomitable cooking teacher and cookbook author Marcella Hazan left us. That she did so on the Feast of St. Michael and All Angels was no mere coincidence. She had a lot in common with that warrior angel, being a fierce and uncompromising defender of the principles of sound cooking—and not just of the kitchens of her native country, but of any kitchen.

A scientist by nature and training, she was possessed of an endless curiosity that was governed by one overruling standard: taste. How it was done, how it smelled, and how it looked when it landed on the table all mattered. But in the end, all those things served the one thing that really mattered to her, which was how it tasted when it landed on her tongue. Read More 

Some of my favorite flavors of fall are mushrooms, potatoes, and rosemary, and here they are all together in one simple recipe. It makes a fine side for just about any simple main dish of red meat, poultry, or full-flavored fish such as grouper, sea bass, or tuna.

Paired with an omelet and a glass of wine, it makes a simple and very satisfying brunch or supper, and is even substantial enough to have as a main dish all on its own. Read More 

No matter who we are or how experienced we are as cooks, rarely do our kitchens remain static. Even the simplest jobs evolve. I've been roasting pecans for half a century, and have included recipes for them in several of my books, but no two are the same. That's because my method has evolved over time as I've tried not only to keep my eyes open to what's happening in the pan, but also keep my ears open to the hundreds of other cooks who've shared what they've learned. Read More