Ezekiel J. Emanuel

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

In addition to apple pie I really like to make apple crisp. It's a lot easier and in my view just as tasty, although typically there are fewer "oohs" and "ahhs" at the meal when you bring it out.… More »

Minetta Tavern is so popular, diners make reservations two months in advance. Why it's not worth the wait.… More »

Farmer's markets are bursting with the fruit this season. The author and friends taste a range of varieties, from Jonagold to Honeycrisp.… More »

The author is chastised for ordering dessert at an organic restaurant, on the grounds that it's unhealthy.… More »

Currants once couldn't be cultivated in parts of the U.S. A risotto makes the author realize what he was missing.… More »

Just two things wrong with black-tie dinners: the food and the clothes. But there's always the company.… More »

The author reviews the newest addition to chef Charlie Trotter's menu: non-alcoholic cocktails.… More »

The author wonders if he crossed a line when he blogged about eating dinner with a celebrity friend and considers what experiences--if any--authors should refrain from writing about. Is anything ever "off the record" in the Internet age?… More »

When a favorite restaurant falls short on expectations, it can be extremely disappointing. CityZen was once the best restaurant in Washington, D.C. How did it lose its mojo? A loyal fan gives Eric Ziebold's spot another shot.… More »

Feeling sated was a rarity for most people in human history. So why not feel grateful that you can eat for the pleasure of taste? Take a moment to give thanks for your meal--you'll enhance the food and the communal experience.… More »

Tea is hot these days. But it's more than a political prop. Yunnan leaves in China are intense, but with delicate, smoky flavors. And they inspire the author to look for tea that's just as good here.… More »

Take Founding Farmers, a hip locavore spot in D.C., for example. The eco-friendly ethos is great; the food is not. Can't we get a great restaurant that pleases both LEED and Michelin?… More »

The North African sausage of ground beef and lamb is hot right now, popping up on menus -- it might even be this year's passion fruit. But which culinary capital does it better, New York or Washington? In a by-no-means scientific taste-test, the two cities duke it out.… More »

Who, you might ask, had the brilliant idea of opening a food store and restaurant dedicated to selling salumi on the Upper West Side of New York in the midst of the second worst recession in a century? The Ambassador of Italian cuisine and a top Hollywood designer.… More »

Helping a friend cope with family illness, the sophisticated comfort food at Braeburn, in New York's West Village, is just what the doctor ordered. The amazing therapeutic power of a good dining experience is not to be underestimated.… More »

Can you imagine dining with Larry David? It's a lot like watching his show -- sometimes hilarious, sometimes meshugenah, always full of surprises. At DC's Blue Duck Tavern, his demands about red meat and cream sauce alone had the waiters reeling.… More »

America should think again before pressing ahead with the legalization of physician-assisted suicide and voluntary euthanasia… More »