Have you noticed how easy it is to make a meal of just appetizers at a restaurant? On a trip to the Twin Cities last week, my husband and I paid our first visit to 112 Eatery. Located in the...

My first taste of Chef Josiah Citrin’s cooking was at the James Beard “Chefs and Champagne” event in May. Melisse served a Spring Veal with Anson Mills Polenta, Morel Essence and Red Wine Jus. I...

My father has a way of making everything unforgettable.  He’s loud, temperamental, incredibly passionate, and a romantic to the core.  So it seemed completely natural to me when he took me to...

Solvang is a tourist town through and through. This quaint, Danish-themed city is located smack dab in the middle of Santa Barbara's wine country. If you aren't in town for the pastries or...