This is a funny little recipe.  It only has four ingredients and requires no baking. I used to ...

“I always use a combination of cumin, sweet paprika, garlic powder (not garlic salt, it’s way too ...

From the L.A. Times

When most cooks read "season to taste," they automatically reach for the salt ...

Sorry for the bad-pun headline, but I do love fresh thyme. Right about now I’m getting to use a lot ...

Memories of holiday celebrations remain very food centric for me.  When I recall the roasts, ...

It is a mystery to us why Egg Nog is so popular (even though we are big fans of dairy over here), ...

What is the complete opposite of Christmas cookies? I just did some research; turns out that the ...

Ever since reading Rousseau’s On the Origin of Language, the idea of the origin myth has compelled ...

To me, a great date is one where you can do nothing with someone and be perfectly content. It's an ...

Cole slaw is the side dish of the South, one; and mayonnaise is the glue that holds my people ...

It's almost hard to believe that winter is gone and spring is actually here. The weather has been ...

In many families, grilling and barbecue are rites of passage. Son or daughter reaches the age when ...

I love exploring the Russian grocery stores out on Geary Street in San Francisco and often purchase ...

We’re finally to the months with Rs in them. Thank goodness. And just in time for oyster season is ...

I hate to admit that French food intimidates me. Both eating it and cooking it. While there are ...