Why do YOU cook, Allen Williams?

Allen Williams is a renaissance man, both in and out of the kitchen. His cooking style combines farm-style cooking with urban flavors. The p...

Antoine Amrani Chocolates

Sour cherry, Grand Marnier, coffee and dark chocolate. That was the bon bon that won me over. I'm not sure what the inspiration was for ...

Why do YOU cook, Hank Shaw?

Hank Shaw is not your typical cook or your typical blogger. He hunts, fishes and gardens and is something of an expert when it comes to seaf...

New Site Design!

At long last! The redesign has launched! I hope you like it as much as I do. First and foremost I want to thank my amazingly talented web de...

Smoked Oyster BLT: Recipe

I'm not sure who first decided to smoke an oyster or why, but it sure was a good idea. The texture of a smoked oyster is nothing like a ...

Why do YOU cook?

Why do you cook? It's a simple question but there are many different answers. Professional chefs cook because it's their career. The...

Eat Out and Do Good

Next week I'll be dining out twice and both times for a good cause. I hope you'll join me! Monday August 17th is "A Tasteful Pu...

Julia Child Panel Discussion

I enjoyed seeing Julie & Julia even more the second time around. The theater was full and that made a big difference. It's a light ...

LA Eats

Going to Los Angeles on a whirlwind trip to see a preview of Julie & Julia meant I also got to hang out with pals, and of course, eat. ...

Interview with Nora Ephron

Have you gone to see Julie & Julia yet? I saw it in a preview screening, but I'm eager to see it again, especially for all the Juli...

Dine with Top Chefs at Wine. Dine. Donate 2009

A couple of months ago I got a chance to preview a number of dishes that Arnold Eric Wong was working on at E&O Trading Company . Wong c...

Hungry Monkey: Book Review

Hungry Monkey is the funniest book I've read all year. It might seem odd that I would even bother reading a book about "a food-lov...

Lavash Sandwiches: Recipe

On really hot days, when I was growing up, my mother used to make an antipasto plate with dry salami, cheese, cherry tomatoes, olives, celer...