If it has to do with dining out or food and drink in general and isn’t a recipe, you’ll find it here.
A few years ago my father-in-law sold his house in Green Bay, Wisconsin and gave me his industrial strength blender. Until it arrived at our house, it was primarily used…
Call me crazy but I like to know what’s in my food. Before I go on to tell you about the wonderful experience I had last weekend at the Culinary Institute of America in Hyde Park thanks to the folks at Jones Dairy Farm, let’s talk a little bit about the word ‘processed’.
I have stumbled onto the perfect snack. What, you may ask, makes a snack perfect? First, and foremost, it has to taste great. If it’s got cheese in it, that’s…
Our friends Don and Ellen had us over for brunch on New Year’s day. Don makes an absolutely fabulous Bloody Mary. It all starts with his Bloody Mary Mix recipe.…
I love a good bubbly. Don’t you? My new favorite is Riondo Prosecco Spago Nero from Veneto, Italy. It’s clean and slightly fruity. It’s fabulous all on its own or…
I don’t care if a restaurant is locally owned or part of a chain. Both offer local employment opportunities. What I care most about is the quality of the food…