Warning! This is not a food post. So proceed with caution…
Meet Skyclo. Skyclo is the ultimate, low maintenance pet.
More expensive than a chia pet, but so much more appealing.
We picked up Skyclo for a song (the Beatles complete anthology, for price reference.)
Kidding, but still, Skyclo wasn’t cheap.
I was lingering a bit too long over the [...]
One of the things I love about blogging on WordPress.com is the auto-generated, possibly related links to each post.
I’ve found some interesting things, thanks to this savvy little tool. And people have stumbled onto my site in much the same way, reading someone else’s blog and clicking on a related post that lands them in [...]
Well, it would be, if anyone bothered to package and sell it. It could also carry the moniker, “World’s Best Granola.”
The recipe is in two of my cookbooks, and I’m quite certain that the five tons of granola samples I handed out hocking my books all over the country are is the reason I sold [...]
If there was an awards ceremony for vegetables, spaghetti squash might just win the most underrated category. It’s one of those vegetables that looks harder to cook than it actually is, so I think cooks bypass the squash bin at the grocery store, heading instead for sweet potatoes. The truth is cutting it open is [...]
It started with a simple tweet request from the Smittenkitchen.
She asked “Grammar nuts, I need your help: Corn bread is one word or two? I see it both ways but I’m not sure which is right.Thanks!”
I took the challenge and did a little research from my fairly extensive resource library (over my shoulder in my [...]
A couple of years ago, I worked on a food trend analysis for a client, and one of the trends I noticed was flavored chocolate bars. Not just any old flavor, though. No, definitely some “out there” flavorings were popping up in the gourmet marketplace.
The first brand I noticed was Vosges, and what was so [...]
If I had known just how easy corned beef and cabbage was to make all along, I would have made it every St. Patrick’s Day, and probably a few more times throughout year.
I never connected that this Irish dish was nothing more than a simple pot roast, only made with a brisket injected with a [...]
Seriously, how many kinds of pepper does one cook need?
Black, sure. White? OK.
But when you start veering off into what kind of black pepper (Malabar, Lampong, Tellicherry, etc.) it gets kind of nuts.
But that’s not all I have in my pantry.
There’s Szechuan (from China), Aleppo (from Turkey), and pink peppercorns (which aren’t peppercorns at all, [...]
Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan with Marah Stets
Facts: Published 2008 by Clarkson Potter, hardcover, 256 pages, $32.50
Photos: almost every page, food and farm dinner scenes
Recipes: 110
Give to: Your farmer and/or foodie groupie friends and wealthy friends you want to convert from chain steakhouses to the joys of eating [...]
Thirty restaurants, more than 100 wines, two sun-soaked afternoons and I’m toast.
I’m talking about the West of Western Culinary Festival that took place this past weekend at the Phoenix Art Museum.
Other food writers are going to give you more details about the specifics — which chef did what dish — in greater detail than I [...]
