My first taste of goat’s cheese was at a tapas restaurant in Chicago many years ago. The soft, ...
I'm channeling cookout weather! If I continue to make side dishes perfect for a weekend barbecue, ...
So far I have stuck to my New Year’s resolutions except for the part about the peppermint bark. I ...
I came home from the market the other day and I had bags of acorn squash, butternut squash, ...
I ‘d always look forward to this time of year when I worked at North Dakota State University. One ...
Turnips and parsnips are not a taste I grew up with. It kind of surprises me as I was exposed to ...
3 parts Three Olives S'mores Vodka
Crushed graham crackers
Chocolate syrup
Marshmallows
Dip the rim ...
A Caesar salad that doesn’t use egg but is really close to the original one invented in Tijuana ...
Date Filling:
1 pound pitted dates, chopped
1½ cups water
2 tablespoons freshly squeezed orange ...
It really is the best kind – but to modernize it a bit, use small organic red potatoes, cut at ...
2 oz. vodka
1 oz. triple sec
2 oz. margarita mix
1 teaspoon sugar
1 tablespoon lemon juice
Place ...
Driving on the freeway, looking at the streets and neighborhoods below, I often wonder what ...
On a recent food tour of Spokane and Northern Idaho, enjoying the beautiful scenery with clear ...
Rules is the oldest restaurant in London. Situated in Maiden Lane, Covent Garden, this eaterie is ...
Via Matta's got location and style as it dazzles regional flavors of Tuscany. Sitting on prime real ...
From the Joyofbaking.com
February 14th is named after the patron saint, St. Valentine, and ...
Thanksgiving is my favorite holiday. (Although come Christmastime, you know I'll be making the very ...
A few weeks back, Patricia and I made this angel food cake which was delicious. It also left me ...
Cecilia was a ‘10’ on a scale of one to two. She had unmitigated primal passion. Her sexual ...
Cilantro haters have been vindicated.
The New York Times recently ran a story: Cilantro Haters, ...
From the LA Times
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. ...
From the L.A. Times
To the uninitiated, the boysenberry may look like a big, blowzy, underripe ...
I love unique spring vegetables—it's the reason why I write about such things like ramps and ...
When I think of my dad -- and if you know me, you know I always do think of him – it’s often ...
Los Angeles is shedding its winter coat, the birds are singing; Spring has boinged in like Zebedee. ...