How to say—and cook!—“Merry Christmas” in 10 languages.

Gene Amole, the late and much-beloved Denver native, radio DJ, and Rocky Mountain News columnist, wrote many dozens of columns for that sadly departed newspaper, but the one with his recipe for turkey stuffing was the sizzler. His recipe is here, with the directions in his words.

You can always tell where a person is from by listening to them at the end of their dinner. Photo on flickr by Frédérique Vosin-Demery.

For its early life, ketchup and catsup had nothing to do at all with tomatoes.

The first “restaurants,” so named, weren’t restaurants, as we understand them.

The most fundamental of all things culinary—the foundation of the fundament, as it were—is the recipe.

Recipes—such as a simple Risotto Verde—reflect how people speak about their food & cooking.

Asparagus Vichyssoise, inspired by the chef Yotam Ottolenghi.

Peeps are a Communist plot.

Got a great chuckle one day when a patron at a supermarket deli counter said to the clerk, “Man, I need to go on a diet. Give me some of that anti-pasta,” the “anti” said as in “anti-aging.” . . .

Of all the foods that the New World gave to the Old World as part of what we call The Colombian Exchange—maize, the potato and tomato, cacao, many squashes and beans, to name but a few—none were so readily accepted by Europe and lands beyond as that ur-American fowl, the turkey, about which we think thankfully at least once a year. . . .