Suzanne’s Taste

Swallows and the sea

High summer is a good time to relax into something different. Here is a page from a journal I keep while [...]

Whoever used to be in Italian restaurants and kitchens, I wish she (or, okay, he) were still there. Recently. we took [...]

I have recently been assailed by a slew of articles about what we don't eat. The preparation of food, including peeling, [...]

A neighbor falling for your garden can be a stroke of luck, writes Suzanne Dunaway.

Yesterday, in my garden, I walked over my small bed of herbs and brushed against the thyme plant. Thyme is the [...]

One cook's love affair with "exotic" food began at age 15 in a high school cafeteria in Houston.

A romantic Valentine's Day dinner out? Not for this author, who'd prefer waiting a day to celebrate. Here's why.

For the writer, food writing has lost its mind, a slave to overwriting, forced exaggeration and misbegotten trends.

Ever seen a recipe that casually calls for "herbs and spices"? If so, think twice about taking orders.

In winter, one of the world's great meat-and-bean dishes, cassoulet, can rescue you from all manner of chills.

Pondering food can push you light years away from enjoying what goes into your mouth.

Amid unfolding natural tragedy and tales of woe, it takes a cook to tell you where to seek refuge: in the kitchen.