Had it in Florida a few weeks ago – a fried three inch chunk on a seafood platter – and it was wonderful. So, I couldn’t resist and bought a slab of it, about one and a half pounds, to fix for dinner tomorrow....

Make your own cured salmon at home.

On “Unwrappped” on the Food network, I saw the most amazing candy bars. They were called Annabelle’s “Rocky Road” and the "Big Hunk". Does anyone know where to get them? Thanks!

A field guide to great American treats.

Three multicourse bashes for eight.

Buenos Aires’s up-and-coming San Telmo neighborhood.

Fried hunks of pork is a big thing for me right now. That and those sort of stir fries of steak, onions, and fries. All kinds of Latin American restaurants have 'em. Ones I’ve been too: Rincon Chilleno: pretty good steak with...

The entrees are a bit more ($22-$24) but you could easily make a meal out of a few apps ($6-$12) at Perdix - the portions are big. The food is great, and seafood dishes are always fantastic. Lately I’ve tried the shrimp...

Brasserie Jo is expensive and mediocre, bad combination. Too bad, Alsatian food is perfect for the Chicago fall and winter. Nothing like tucking into a big plate of steaming pork on a cold day. And why does every restaurant pour...

... and there is always salad dressing or toss in salad... i don’t like to eat big hunk of the stuff because it is too strong for me but i like the flavor it contributes to different foods.

, with hits and misses, and healthy portions. Carnitas by the pound is a nice option. The nachos with meat (around $5.75) looked good and were really big too. I know I am in the minority, and that this is chow-sacrelege; but I...

Video

Increase the surface area.

, and overpriced at $14. Next came a series of mostly mediocre offerings: japanese eggplant prepared italian style was soft and bland; steamed mussels were overcooked, in a not very tasty broth, with two hunks of clumpy, soggy...

to ms. rabo. She looks it over hawkishly, opens, gasps “Yum!”. Breaks off a hunk, chomps, look of rapture quickly spreads over her face. Thank you, Limeys. She is kind enough to let me sample. This stuff is damned...

's no more available; it may be seasonal — this was a few days past it’s “best vultured up by” date (love that the label describes what the cheese will be like on certain dates); — a hunk of...