eat and greet

I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might...

Why hello, Fall! It is absolutely Autumnal outside today and no other weather gets me more excited to get into the kitchen than when the air...

Heavens to Betsy (what?). It's Labor Day. Again. Already! I keep letting out long, exaggerated sighs in hopes of proving a point (to no...

It's coming down in sheets outside. Of this, I am aware. But after today, we're looking at over a week straight of unadulterated sun...

Are you familiar with Donna Hay ? She's an Australia-based food stylist, author, and magazine editor with a number of cookbooks under h...

Just staring at those rustic, bi-valve beauties reminds me of two things: 1.) I need to up my oyster-consuming ante and 2.) I need to use my...

grilled kielbasa with sweet mustard dill sauce 2006 Zin 91 Old Vines Zinfandel lobster rolls with kettle chips and homemade sweet dill pickl...

Image courtesy of Macy's After the Cork'd Tasting on Monday night , I found myself in a cab flanked by two gents. Go, Kiira ! One, ...

Just about three years ago, when I started my first job out of college, I just happened to find myself on the set of Tyler Florence's Fo...

Anyone else confused as to what today's date is? I couldn't even tell you what month I thought it was when I was walking into work t...

Food and Wine: A Pairing Should Fit the Bill By Jon Troutman I was recently out to eat at a restaurant in downtown New York City that inspi...