At Philadelphia’s Vintage restaurant last week the special was two delicately pan-seared pieces of foie gras perched atop toasted brioche with a berry coulis, garnished with fresh raspberries and a ...

I spent the day recently reading M.F.K Fisher’s 1942 book How to Cook a Wolf, a text devoted to the proposition that you can live and eat decently even under war-time rationing, without butter, sugar, ...