“…definitely the tuna tartare, and the hazelnut crusted chicken, and… then a nice, big crudite ...

Smoked salmon is one of those things nobody ever told me about until I was grown up. I mean, I ...

Since I've recently become single, I find myself going places and doing things that I normally ...

Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. ...

Spying bright yellow Meyer lemons in the refrigerated produce case at my local natural food co-op ...

The cook's year can be divided in two: tomato and not-tomato. But sometimes, even the ...

The second coolest thing about Swiss chard is that it cooks so darn fast. (The first coolest thing ...

One of the many things I enjoy eating in Hawaii is poke. It’s a raw fish dish, that generally ...

Vegas. Why'd it have to be Vegas? I happily avoided going there for about 8 years. No real point ...

A few decades ago, my sister and I went to Paris at Christmas to see the legendary holiday ...

Normally, one encounter with an old bear would terrify a person. It would probably scare a person ...

If you have any Canadian friends who are good cooks, they can sometimes go to the effort to ...

From the L.A. Times

Every spring as a kid, I reveled in the same Easter basket filled ...

It’s almost unseemly that so soon after the holidays I already find myself back in the midst of ...

Holiday time and the sipping is easy. As for the food—I have four words to help you take your New ...

Every once in a while, a great cookbook comes along! And it's almost time for spring baking.

If you want to try Hakka cuisine, head to Hakka Restaurant in San Francisco, or read Linda Lau ...

We don't eat out a lot, which means my wife makes dinner for me almost every ...