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The other evening I was scrolling through a few old pics. As you might’ve guessed, these were pictures of food, specifically of dishes I had created and served from my restaurant at the … more
“There was a farmer had a sauce and pesto was its name-oh, P-E-S-T-O, P-E-S-T-O, P-E-S-T-O. And pesto was its name-oh.” Bet you can guess the topic of this week’s column: … more
I’m a huge fan of the concept that nature  always repeats itself. Examples are all around us. Have you ever seen rivers from the air? They tend to look quite similar to serpents. Or how … more
This week, I was totally pumped to write  a column on the virtues of barley. I was inspired, of course, by the kickin’ chicken and barley soup which I hand-crafted recently in my … more
Celery … have I ever written about celery? I don’t mean just mentioning celery as part of a mire poix, or diced in a shrimp salad. No, I’m actually wondering if I’ve ever … more
Not to offend (not true–don’t care–I’m a chef) don’t get me wrong, I’m not trying to be mean … but I’ve never met anyone named Brie who was even one … more
As I was reading an online food magazine the other day (yes, I spend time immersed in food one way or the other), I saw a picture of a sandwich classic: the Patty Melt. Few dishes scream … more
If you’re wondering what my favorite movie or TV theme is, I’ll give you quick hint … it isn’t action/adventure or law-and-order or coming-of-age. No, sir. It happens to be … more
Maybe I’m a little early; maybe I should wait for December, but I’m feeling, and I mean really feeling the need to list the most excruciatingly irritating trends of 2019. For some reason, … more
Think about this for just one second: what are the top two most used ingredients in cooking throughout the world? Any guesses? It’s not a trick question. The most common cooking ingredient in … more
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