Food ties together so many parts of our lives. Eric Kim learned from working as a food writer that “we can never really run away from who we...

In my last post, I apologized for all the salads lately. Of course, I blame this on the temporary kitchen. As long as we’re living in our ...

Okra season is in full swing, and I’ve been trying some different ways of cooking it thanks to the new book Okra: A Savor the South Cookbo...

I did attempt to make sushi once several years ago. I was no Jiro , and after making a mess of it, I never tried again. I was perfectly ha...

I blame it on my upbringing in Illinois, otherwise known as the land of corn, but I get excited when fresh, sweet corn comes into season. ...

It's common enough to find citrus fruits in salads. Grapefruit and avocado or orange and fennel are two classic examples. I wanted to ma...

When we received some fresh, colorful peppers from our CSA last week, I knew how I wanted to use them. They were mostly sweet peppers in red...

We took a nice drive west of Austin yesterday to attend a vineyard luncheon as part of the Texas Hill Country Wine and Food Festival . The ...

Ok, yes, this is another black bean recipe , and another salad , but I have a new book to talk about today, and it’s a really good one. Bac...

I have a new kitchen gadget, and it’s a fun one. Actually, it’s a grilling gadget for roasting jalapeños, and it’s from Williams-Sonoma . I ...

This aioli was the result of a little experiment I conducted earlier this week. I was testing both my ability to make aioli and also the fla...

Every now and then, I’ll notice a book on the shelf that I haven’t used for a long time. Last week, my Dean and Deluca Cookbook seemed to ...

This is the slaw that inspired the light tex-mex meal . I knew it was in Nuevo Tex-Mex which got me flipping through the book again and me...