The 1950s were a big time for picnics, and these old-school foods, like ambrosia and cold fried chicken, used to be the star ...

Maison Nico is a new pâtisserie and market in San Francisco's Jackson Square, where delicacies like pâté en croûte, terrine, and brioche feuilletée compete for one's attention. Then again, everything ...

In the 1950s, there was a common side dish that was easy to dress up and popular during holidays or big celebrations — and it ...

The humble Jell-O salad and its savory ancestor, aspic, are shaking up American kitchens and even getting a glossy, fine-dining revival. Aspic originally began in medieval kitchens as a way to ...

Bored by an onslaught of burgers and oysters, diners are flocking to more thought-provoking aspics and terrines that jiggle the senses. At Lei in Chinatown, the celtuce and kombu jelly is a top-five ...

For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at ...

Legion Media This classic appetizer goes well at either a Christmas or New Year’s feast, and it evokes memories of the not-so-distant Soviet past. Actually beef tongue or zalivnoye (zalivnoy yazyk) is ...