's customers, including the time I watched a woman during a high traffic period of the evening ask the butcher to give her 15 pounds of ground turkey, each in one pound packages. When asked why she needed so much, she explained...

Since I love to cook I try to do one new recipe at Thanksgiving and another at Christmas. Sometimes it’s a hit, sometimes it’s a miss, but it’s only one dish. Some new recipes become traditions fairly quickly....

in the photo in my post above. The four Alsatian whites on the right hand side came through beautifully, and I was amazed at how well the aromatic components were preserved, which is one of the issues I have with gassing. The reds...

were a disaster. This is going waaay back. The burgers were about 12 cents, and the fries around a dime. BUT they did not make special orders in less than ½ hour. One of my brothers ( there were 7 or us!) did not want pickles or...

Onion Salad Ratatouille with Farmer’s Market Vegetables Greek Salad (accompanies Greek Chicken Kabobs) OTHER SIDES Chicken Stroganoff Pasta Salad Persian Chicken Salad Creamy Coleslaw Classic Potato Salad FRUITS Fruit Salad

That is my favorite classic apple pie recipe. My one addition, sprinkle some granulated sugar on top of the pie before going into the oven.

Saw this today in a Ralphs Supermarket Flyer. I have to do more research on this, but this sounds like a nightmare product of marketing and bio-engineering. Image:...

? For the second night, I would like to find something that isn’t the whole fancy/california/french prix fix thing (don’t know if there is a better one word way to describe this cuisine?). While we have certainly...

to provide their food and services for any less than the market will pay them. Why should they charge any less than they can get? Essentially that would be subsidizing the public’s “right” to access their...

. Malik took over ordering for all of us, spitting out Urdu in rapid fire fashion and directing plates of food to each corner. Then he’d turn to his right to converse with one friend in French, and then explain yet another...

salt...buy your veggies at the farmer’s market, change what you put in the salad to eat seasonally. Right now I’ve been making it with leftover shredded cooked kale, pine nuts, raisins and red pepper. For some reason...

In the short time I have lived in New Orleans (I just moved from Manhattan last month) the one thing I have learned is that a Times-Picayune review is not an adequate measure of a restaurant. Actually, I have yet to read anything...

The rule of thumb is one cup salt to one gallon water. Do the math for lesser quantities.

I’m surprised that no one has mentioned Cresheim Cottage Cafe in Mt. Airy. It has definitely been our restaurant of choice since it changed hands a couple years ago. The food is incredible, and it’s affordable enough...

I was picking up take-out from Vinny’s at Night the other night and saw a sign that the restaurant is now open for lunch. I can’t remember exactly which days of the week, but Saturday might be one of them.