As with most of my trip, I was (obviously) taking a minor road. I discovered to my delight that you can go 60 miles per hour on lots of secondary and even tertiary roads down here. There’s just no reason to take freeways.

Newcomers Ignazio’s and Anselmo’s are winning fans.

Downtown Chattanooga is a gleaming, neon-hued strip of slick eateries that look like chains but have names I don’t recognize. At first I thought they were regional chains unfamiliar to me, but then I started to notice they...

Trim head and stem, quarter, and scoop out the choke. Steam for 15 minutes. Brush with garlic and lemon scented oil, salt and pepper and grill.

I have never cooked or prepared any artichokes, but couldn’t resist the box of them. Wanting to try steam with dips, stuffed, grilled and maybe fried. And am not sure-but with the baby ones is it not an issue with the choke...

Baby chokes, adolescent, and mature all have the same basic prep for frying. Start by squeezing some lemon juice into a bowl of water (enough to hold the submerged chokes) which will prevent oxidation/browning. Remove outer...

After several days spent unbudgingly horizontal, I’ve segued from my slimming diet of Gatorade and Pedialyte to a heartier regimen of BRAT (bananas, rice, applesauce, toast).

in half or quarters, saute with garlic, halved baby new potatoes for a few minutes, cover in tomato sauce and a little white wine if I have some, and simmer until sauce is reduced and chokes and potatoes are soft. Finish with...

"showing no mercy" good point, last night I was too soft hearted w/ the artichokes and wound up with some un-chewable leaves. They were delicious anyway. I made a lemon vinaigrette, marinated the (boiled, sorry) chokes for a few...

involves trimming top and outer leaves, steaming the artichokes, cutting them into six wedges, cleaning out the choke of course, and then throwing them on the grill. The six wedges are throwing me off. Even though these things are...

Don’t just choke on your olive pits; turn them into ethanol!

They’re a choke hazard.

started to discolor and I don’t know if I should remove the purple leaves on the inside as well as the furry choke. Can someone help?

The plan is this: to zip frenetically around Rhode Island’s jagged shoreline, trying bites of seafood here and there, while attempting to remain relaxed and seashoreish about it all.

and acidic. Chokes had not been cleaned properly as parts of the green resinous portions as well as the fuzzy choke were there too. I’ll be back, and hoping the pasta is not overcooked, the salt is in control, and the...