Nibbles
52 Weeks of tastes
Smoked ribs and schnitzel and latkes with salsa ... these are a few of my favorite tastes from 2018, along with roasted beet salad,...
Lettuce debate
In one of my singular childhood memories, my mom stands at the kitchen counter in the old, white house. She is up to her...
Salad gets schooled
Schools are focused on growth, whether nurturing students’ intellectual progress, spurring physical maturation or teaching social strength in the community. The hope is to...
Ramen vs. Ramen
The ramen I grew up with is not the ramen I love as a grownup.
It’s confusing, much like a tangled mess of wheat noodles....
Listening to Clark
The word “moxie” means “force of character, determination or nerve,” according to the Oxford English Dictionary. The breads produced at Moxie Bakery are also...
Stuffing happens
Holidays bring out the traditionalist in all of us. We have specific side dishes that need to be on the feast table to make...
Side order of sustainability
The Snail of Approval and Zero Foodprint awards help diners put their money where their values are
The citrus variations
I asked a lot of big questions when I was a kid, some spiritual and some practical. Maybe that was a clue to my...
Grill cheese NOT grilled cheese
Pay attention. A light bulb (preferably a low-energy LED bulb) will go on over your head when you find out about grilling cheeses.
No, NOT...
Haute dog days
Paolo Neville has been there and done that, cooking serious cuisine at fine-dining restaurants in California’s wine country and locally at The Med, Brasserie...
A little pickle-ish
It takes guts to get through this life in good shape; in particular, guts full of hard-working helpful microbes.
The scientific evidence, like a...
The grill is gone
It’s a matter of definition, not to mention a question of taste.
“Barbecue” can variously mean a cuisine, a method of cooking and a kind...
