Celia Barbour

Mouths to Feed: Dressing for the Heat

A cool breeze to my sweltering brain

By Celia Barbour on August 15, 2018Comments Off on Mouths to Feed: Dressing for the HeatRead More

The secret is in the stalk

By Celia Barbour on June 20, 2018Comments Off on Mouths to Feed: Stalking the Long-lost CeleryRead More

The two best meals I cooked when we lost power

By Celia Barbour on May 30, 2018Comments Off on Mouths to Feed: Cherry BombRead More

An inspired approach by a longtime Gourmet editor

By Celia Barbour on May 8, 2018Comments Off on Mouths to Feed: Zanne and the Art of Sensible CookingRead More

Seized by a powerful craving for buckwheat crèpes

By Celia Barbour on April 12, 2018Comments Off on Mouths to Feed: Spring AwakeningRead More

When bake sales meant going to the cupboard

By Celia Barbour on March 20, 2018Comments Off on Mouths to Feed: Oat CuisineRead More

A Korean favorite among next-to-nothing dishes

By Celia Barbour on February 28, 2018Comments Off on Mouths to Feed: Going for GoldRead More

Failures and desserts are best in small doses

By Celia Barbour on February 7, 2018Comments Off on Mouths to Feed: My I-Don’t-Know AlaskaRead More

What made me drop tagine from my repertoire?

By Celia Barbour on January 9, 2018Comments Off on Mouths to Feed: Tracing My TaginealogyRead More

Flavor has always been a driving principle of my cooking

By Celia Barbour on December 19, 2017Comments Off on Mouths to Feed: What a BlastRead More

Bread bakers are the undisputed shamans of the kitchen

By Celia Barbour on November 27, 2017Comments Off on Mouths to Feed: Proud RollsRead More

When life gives you apples, make apple slaw

By Celia Barbour on November 8, 2017Comments Off on Mouths to Feed: Core BeliefsRead More

In her last column, Celia Barbour leaves us with a timeless dish

How do you deal with a picky eater?

By Celia Barbour on September 3, 2014Comments Off on Mouths to Feed: Eat a BeanRead More

Why is other people’s extra food so unappetizing?

By Celia Barbour on August 27, 2014Comments Off on Mouths to Feed: Left-Right LeftoversRead More