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Ezekiel J. Emanuel

Ezekiel J. Emanuel

Ezekiel Emanuel is director of the Clinical Bioethics Department at the U.S. National Institutes of Health and heads the Department of Medical Ethics & Health Policy at the University of Pennsylvania.

An Unconventional Yom Kippur Celebration in a Paris Hotel

An Unconventional Yom Kippur Celebration in a Paris Hotel

For the fourth year in a row, a group of Jews ignored the many synagogues in the area for some decidedly more hamish services… More »

The Greatest Jam on Earth

The Greatest Jam on Earth

How to find good jam if you're tired of too much sugar and not enough fruit flavor? All you need is a big pot, two ingredients, and maybe a child or two.… More »

Why Are the Restaurants So Bad in Aspen?

Why Are the Restaurants So Bad in Aspen?

A reviewer eats at Colorado's "best" tables and wonders why Aspen has private jets but no first-rate food… More »

Two Methods for Winning a Pie Crust Bake-Off

Two Methods for Winning a Pie Crust Bake-Off

Pie crusts can be light and flaky or buttery and cookie-like. Here's a recipe for each, plus a way to roll them out.… More »

3 Lessons From a Leading D.C. Food Nonprofit

3 Lessons From a Leading D.C. Food Nonprofit

Working alongside ex-convicts being trained to work as chefs, a volunteer discovers DC Central Kitchen… More »

Tom Colicchio's Craft: Past Its Prime?

Tom Colicchio's Craft: Past Its Prime?

Judging Top Chef might be a distraction. Colicchio's flagship still sparkles, but at times it glistens with too much salt.… More »

The Best Restaurant in Washington?

The Best Restaurant in Washington?

What happens when a strict constructionist (Justice Scalia) meets you for deconstructed food? Pleasure ensues.… More »

Goat, So Hot Right Now

Goat, So Hot Right Now

Goat is in style—"the new black," as one foodie puts it. A roster of Washington, D.C. restaurants to help you accessorize your plate with tender, earthy shreds.… More »

Recipe: Caribbean Goat Curry

Spices and slow cooking leave goat tender in a recipe that is basic enough for even novice home cooks… More »

Breakfast Worth Wishing for Leftover Matzoh

Breakfast Worth Wishing for Leftover Matzoh

This riff on pancakes will help make the most of your unleavened bread, even if, a week in, it looks even more like cardboard… More »

Hot Chocolates, From A to Vosges

Hot Chocolates, From A to Vosges

Dark, bitter, mild, or sweet, five kinds whose depth and richness will melt memories of the highest snowbank.… More »

Guilty Pleasures, Sweet and Savory

Guilty Pleasures, Sweet and Savory

At a charity dinner, pheasant raviolis and foie gras crème brûlée challenge guests' willpower.… More »

Follow the Brew, Stay for the Food

Follow the Brew, Stay for the Food

A professed beer-hater visits D.C.'s Birch and Barley and finds the menu compelling enough to return.… More »

In Istanbul, a Drink for Skeptics

In Istanbul, a Drink for Skeptics

The author couldn't stomach hard liquor. Then he tasted moonshine at a restaurant in the Turkish city.… More »

Searching for the Ideal Onion Soup

Searching for the Ideal Onion Soup

The author thought he'd never find anything as good as the version he loved in Chicago.… More »

A Rugelach Tutorial

A Rugelach Tutorial

Learning to make the traditional Jewish pastry becomes a playful--and competitive--family affair.… More »

Recipe: Pollystyle Rugelach

The best part is the crust--perfect, with slightly flaky texture and buttery taste. The various insides are great, but the cardamom ones have an unusual hint, sweet but "clear" and almost refreshing.… More »

A Restaurant Lives Up to Its Hype

The author eats at Philadelphia's Vetri, which has been called the best Italian place in the country.… More »

Pears: Fall's Other Fruit

Pears: Fall's Other Fruit

It's not just apples that are in season now. The author surveys a range of varieties--and picks a favorite.… More »

Apple Dessert, Two Ways

Apple Dessert, Two Ways

With fall fruit at its peak, the author offers recipes for pie and a crisp and shows how to make them your own.… More »

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