"Great meals, like great music, have a rhythm and harmony all their own."

Escoffier? Fisher? Emeril?

Nope. That's Karen Page, writing about cooking as art—or, more specifically, the artistry of pairing flavors, textures, and aromas to create a transcendent sensual experience. Chefs,...

We've got a leftover acorn squash over here. And brown sugar, in the pantry.

And a hankering for something Indonesian.

Indonesian? Yup—that's because Marja, our resident chef, is Dutch-Indonesian. It's the Indo influence that makes coconut milk one of her kitchen staples. She's poure...