Stephanie Keller: A Famous and Most Phenomenal White Lobster Bisque Recipe Fit for All Seasons

Varying textures, dramatic presentation and gorgeous ingredients created equal parts impressive visual appeal and delight in the prospect of eating it.

Elizabeth Gilbert falls in love with great-grandmother's rich cooking legacy

FRENCHTOWN, N.J. — Elizabeth Gilbert is standing at her stove, stirring flour into melted butter, attempting a simple white sauce for the base of an oyster bisque. As she slowly adds the milk, just as directed in the recipe, the sauce clumps. “I don’t know about this, I’ve never made a white sauce before,” she says, stirring furiously to smooth out the lumps.

Eat, reprint, love: Elizabeth Gilbert reissues her great-grandmother's ahead-of-its-time cookbook

Gilbert calls Margaret Yardley Potter more Dorothy Parker than Betty Crocker

Lots to taste at Assistance League fundraiser

You know it as the site of Thursday afternoon's Fullerton Farmers Market, but on May 19, the catchy strains of the Mariachi Kids and enticing aromas from more than 20 local restaurants will beckon you to Fullerton's Downtown Plaza as the Assistance League of Fullerton hosts its 33rd...

A Night At Taste of the Nation Hartford

Here's a way to stand out from the crowd: A giant ice sculpture in the shape of an "M," with colorful shells embedded in the frozen water, surrounded by a display of endless raw oysters. Behind the table, Max Restaurant Group's Scott Miller and Kim Koczka led a team of chefs, expertly shucking fresh bivalves with sauces: uni lobster-roe emulsion, yuzu gelee, razz-and-radish sake madness.