I’m all for a runny-yolked egg on a burger. But I recently discovered that egg salad makes...
At the Table
What makes a great tomato even better? Slicing and seasoning it at least 15 minutes and up...
Beautiful asparagus doesn’t need much. Most of the work is in the cleaning. It’s my job to...
Springtime always reminds me of goat cheese. There are always a few great ones that appear around...
Slowly but surely, Amaya is starting to assert herself in the kitchen. Many chefs seem to raise...
There’s a certain type of customer who takes our prices personally. We can see them coming. They...
This is an older Ted talk. Amaya and I watched it together. Birke Baehr, an 11-year-old aspiring...
“So these made me stop and take notice. Look at those cute, smiling animals on kabobs. There’s...
Growing up, I ate more than my fair share of Italian takeout. There were a couple of...
I have this long-held fascination with fried bologna sandwiches. I am an avid reader. Long ago, I...