Leah Eskin

A friend of a friend of a friend reports that she has no idea how to cook. Or more accurately, one idea: Open can, insert fork. Obviously, the wrong idea....

I don't believe in baked brie. Even though I've seen it myself. And in the festive season, I see it a lot: smothered with onions, stuffed with mushrooms, pocked with...

On leave in Texas, I dined with two food critics. They did what food critics do, which is criticize food. I don't criticize food; I like food. One claimed that...

The preteen knows what she needs. For instance: denim miniskirt with frayed hem, black leggings, white T-shirt, tight vest and knee-high boots. She knows what she does not need: advice....

Sous vide is hot. The process, which calls for dropping steak or carrot or hog into a plastic bag and dropping bag into hot bath, is what the home cook...

The beginning hostess, though mere teen, strains for sophisticated. She spells out her invitations in art-deco font. Dresses in thrift-shop chic. And lays in bottles of bubbly. Water, that is....

Australia must be a stunning spot, what with the kangaroo leaping and the koala bear munching and kookaburra laughing in that gum tree. The only perplexing part is that it's...

Cocktail season is upon us, with its copious opportunities to zip into tight dress, smooth on bright lipstick and stroll the crowd, gripping drink, snack, clutch and handshake -- at...

The clam is a happy sort. Always cheerful. Never troubled by rough sea or shark shadow or ticklish anemone. The clam maintains a stiff upper lip. As well as a...

Family gathered around the kitchen island, vegetables poised on the countertop, Sarah Stegner poses one question: How can I make this meal perfect? Which might explain what makes Stegner an...