Emily Green

Marcella Hazan, the Italian cookbook writer who died in late September, age 89, must have been young once. Yet in the last 40 years, as she produced six seminal cookbooks and a memoir, she always seemed as old as Europe, as admired and as misunderstood by the emerging American food......

My balls are fake. After almost three months of allowing myself to believe that I might, indeed, have stumbled upon Lou Gehrig's home-run ball from the 1937 World Series, and another even more valuable ball signed by the 19th-century Hall of Famer Vic "The Delaware Peach" Willis, the balls have......

For nearly a quarter of a century, Campanile on South La Brea Avenue has stood as proof that Los Angeles has a native-born food culture on par with anyone's. It introduced us to the glories of trattoria cooking and reintroduced us to American classics. Its bread did justice to grain,......

Quince paste is drying in a slow oven. It's taken 18 months to get to this point and the entire venture started as an accident. The recipe used to make it is problematic and the result is proving stubbornly sticky to the touch. Yet it's so damn delicious that I'd......

There's a wheelbarrow in the kitchen. How it got there doesn't bear thinking about. The moment for thought is long gone. With every bang of my shin on the barrow, it dawns on me that this is only the first load of many of oranges, lemons and tangerines that needs......

Hiking last year in La Tuna Canyon, as my guide identified the streamside plants that we passed, I was gripped by a craving that only the late-winter mention of an early summer fruit can provoke. At the time, there were only March flowers on the trailing and thorny canes of......