The universal question that can be heard ‘round the world every afternoon is “what’s for dinner?”
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Of all the many, many times I’ve made cranberry sauce, it never occurred to me that gin and cranberries would be so good together—until a few weeks ago.
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If you are looking for a timely holiday gift, consider buying a copy of CORONA CITY: Voices from an Epicenter.
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I have friends in the culinary world whose food I love and whose taste I respect. And, they love the seasonal pumpkin latte. I’m not judging, I am stating a fact.
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I used to take vanilla for granted.
Then, I was making chocolate chip cookies one day and ran out of vanilla extract. So I left it out. It was like leaving salt out of the recipe.
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Cocktails are having a moment, and because of the pandemic, that moment is happening most often at home.
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If you are a teacher or a parent, back-to-school season can mean a ramped-up schedule with less time to cook.
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There was a time when I liked burgers based mostly on their toppings. I might order a Swiss cheese and bacon burger, or one topped with blue cheese and caramelized onions, and that, I thought, was where the flavor was.
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Unless you are like me and grill year-round, the warmer weather signals the start of the grilling season. This spring, especially, as millions of us are told to stay home, a trip outside to the backyard or patio is a welcome change.
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I have been searching for this recipe for years. Early in my career, I worked with a girl who was originally from Ireland.
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As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.
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