Laura McCandlish appears in the following:
Wednesday, January 22, 2014
This fresh, fleeting delicacy, harvested through March, softens the harsh blow of winter. One or two large, plump scallops — raw, seared or tucked in crisp, maple-roasted bacon — can serve as the crowning jewels of a dish.
Wednesday, August 14, 2013
It's a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with raw whole meat separated from the shell by centrifuge.
Friday, June 22, 2012
For many of us, choosing our last supper on Earth is a parlor game. For some, it's real. Here's the story of death row prisoners' final meals, painted one plate at a time, by Oregon artist Julie Green.