Marlon, Oscar...and a Nice Piece of Veal

For this year's Academy Awards nosh-up (and in memory of the immortal Marlon Brando), David Ross has decided to honor Oscar's favorite mafia movie. ("Leave the gun. Take the cannoli.")

Celebration Dinner for Julia

How best to honour the woman who changed the way Americans eat? Why, with food, of course! David Ross plans a menu to celebrate the life of the doyenne of American cooking.

Legends of the Fall

The nights are drawing in and temperatures are dropping. That means one thing: comfort food. Time to loosen our belts and stock up for the winter. (Yes, even in California.)

Fish On the Barby

Labor Day is behind us, but that doesn't mean that summer has flown the coop. It's far too hot to even think about turning the oven on, so fire up the barbecue and heft some crustaceans over the coals!

Piece of Cake

In which Debbie Pawlak sets out to learn how to make a rose out of icing and discovers a world of pink elephants, margarita cakes and porcupine flowers.

Obesity, Mr. Atkins and the Fat Friars

Complaints about obesity are nothing new, but our problems in seeing the issue with sympathy seem to date back a long way, and not without reason as a new study reveals...

Morels: Phoenix of the Forest

In these days when almost every fruit and vegetable is available year round, there's something wonderful about the truly seasonal. Like satsumas at Christmas...and forest-grown morel mushrooms. Mmmm!

Room Service

Tired of the instant coffee and stale croissant that passes for room service at most hotels? So is David Ross, so here is his guide to extracting the best possible bedside service from your friendly neighborhood...Vegas hotel. (Hey, he had to start somewhere!)

Skillset: Red Chile Sauce

Ever wonder why the enchiladas you make at home never taste like the real deal? Wonder no more!

Low and Slow

As we all try to cram more into our days it sometimes feels as if dining has been replaced by mere eating. But there is a lot to be said for taking your own sweet time...

Babette's Feast with Oscar

So, you've jjust picked up your Academy Award and you're headed for the Governor's Ball. What can you expect? And will it equal the greatest of all movie meals? David Ross investigates.

Jewel of the South

Country ham is one of the few things that's still made by small operations. The finished product looks like a piece of wood, but tastes like heaven.

Christmas Goose

The holiday season has never been about restraint, after all, it's cold -- we need all the calories we can get! Here's our idea of a deliciously self-indulgent Yule feast! (Is there any other kind?)

The Hard-Crack Stage

There are some candies that are best bought (and consumed in mass quantities in front of a fire), and there are others that you can easily make at home while working out the frustrations of the day. David Ross explains it all for you.

Turkey Shoot

It's that time of year again, but have you ever thought about bagging your own turkey? David Ross goes back to the land in search of the Pilgrim experience.

Skillset: Schnitzel & Scallopine

Different words for the same thing? Of course not!  Here's our guide to the flattened delicacies of Italy and Austria.

No Respect: Zucchini

Is it because they grow like weeds? Or is there just something...well, funny about zucchini? David Ross tries to put aside childhood prejudices and take a fresh look at the ubiquitous squash.

Skillset: Cobblers, Crisps and Bettys

There's something about autumn that brings out the nesting instinct in all of us. This is the time of year when our hearts stray far from frou-frou dishes, and back to the hearty fare of old. You know... the stuff that's really bad for you. Yum!

Black Pearls of Gold

Sure, you can only find them way up in the hills, they can't be commerically cultivated, and you'll be competing with bears to get them, but is that any reason to avoid huckleberries? Of course not! Get your boots on and come with us...

The Man Who Ate Las Vegas

Vegas is more than just twenty-four hour slots, showgirls and overfed Elvis impersonators. It's also a great place for food. Our intrepid correspondent flies in to sample the fare.

Sinfully Strawberry

There's nothing like a ripe strawberry, unless you have to pick them, of course. David Ross recalls plucking berries in Farmer Rick's fields and has a couple of tasty ideas too.

Cakewalk On Aisle Twelve!

A simple visit to the supermarket sends David Ross back to his youth and further, in search of iceboxes, cook-offs and the birth of the cakewalk.

The Cane Berries of Summer

Ah, yes, it's that time of year. The stores are full of berries and their combined aroma lures you to the laden display. But if you really want a taste of summer, take David Ross's advice and visit your local farmers market.

It's Pea'n Time In Walla Walla

Fresh peas can be work (particularly if you have to shell them!), but they're worth it. And up in Walla Walla, Washington they know all about tender fresh peas...and all the things you can do with them. Only ever eaten the frozen variety? You haven't lived!

Cooking With Fire

We know you're going to do it. You know you're going to do it. But why not get a few pointers before incinerating that burnt offering on Monday? David Ross examines barbecues, barbecuers and the perfect rib recipe.

Skillset: Miso Soup

In Japan they have it for breakfast, though we only eat it when we're at Japanese restaurants, yet miso soup is full of stuff that's good for you and as easy as cereal to prepare. Find out how here.

You Shall Have A Fishie: Smelts & Whitebait

And not just one fishie -- dozens of the tiny things. Once they were thought of as bait, but in the eighteenth century Londoners discovered that they're great fried and smoked. Of course, the Native Americans of the Pacific Northwest already knew this.

Vin de Glaciere: Ice Wine

Have you ever wondered what vintners do in the winter? Drink their own product? Well, maybe that, but they also make a special wine from frozen grapes.