Christopher Hirsheimer

There’s a stack of early SAVEURs on a shelf in my kitchen. Recently, I found myself leafing through a few … Continued

Early on a cool, misty November morning in a tidy little house deep in the hills of Kentucky’s Cumberland Mountains, … Continued

'tis the season for a taste of memory, intimacy, and pure sensual pleasure.

Luscious, gorgeous, dripping with juice, they're one of summer's great sensual delights.

The Cuban night is warm, soft, and dark—really dark. Electricity can be capricious in Havana, and tonight, our first night … Continued

Christopher Hirsheimer's favorite breakfast dish is corned beef hash topped with perfectly poached eggs.

As a young cook, I practiced Marcella Hazan’s bechamel sauce for two days until I got it right—and I still … Continued

Kitchen shops are filled with work- and time-saving gizmos, and heaven knows I’ve bought my fair share over the years. … Continued

Last summer, leafing through the classic Simca’s Cuisine, by Simone Beck (Knopf, 1972), I came across a recipe for vin … Continued

Duck breast should be served rare—tender, pink, and rosy—because its flesh is very tender. The legs and thighs (which the … Continued