Catherine Tillman Whalen

Food illustrations Jeff Segundo

This Portraiture Is in Good Taste

By CATHERINE TILLMAN WHALEN
“A lengthy marination yields the most flavor for the least actual cooking time,” advises Shizuo Tsuji in his definitive book Practical Japanese Cooking.

Salmon Teriyaki Gets Back To Its Roots

By CATHERINE TILLMAN WHALEN
Picpoul de Pinet is the “perfect white T-shirt” of any wine collection.

Fall 2020: Ten Things We Learned from this Season’s Best Books

By CATHERINE TILLMAN WHALEN
Lane Harlan and Carlos Raba

The Most Interesting Woman in the Restaurant Business…

By CATHERINE TILLMAN WHALEN
Handmade Ramen Noodles

Chef Hugh Amano Explains How To Make Handmade Ramen Noodles

By CATHERINE TILLMAN WHALEN
Hugh Amano and Sarah Becan’s Let’s Make Ramen! is a cookbook in comic book form—the perfect way to demystify everything from the history to the step-by-step preparation of authentic Japanese ramen.

Pow! Boom! Zap! Let’s Make Ramen!

By CATHERINE TILLMAN WHALEN
Author Catherine Tillman Whalen (far left, “blood”), her three children (Jack, second from left, “lice”; her daughter, second from right, “darkness”; her younger son, far right, “frogs”) and their “plus one”, Ava (center, “wild animals”) don masks representing a few of the ten plagues on Egypt.

Seder in The Time of Corona

By CATHERINE TILLMAN WHALEN
Bacon Fried Rice

Meal Prepping for Uncertain Times: Freezer Edition

By CATHERINE TILLMAN WHALEN

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