Edibles & Potables: Comings, goings, food trends for 2025 and marmalades for papa
As the exhausted, grizzled and crotchety old man (2024, played by moi) prepares to pass the baton to a supple, enthused and bouncing baby...
Edibles & Potables: Cuisine Nissarde — or, what to eat in Nice during Carnaval
I've noted oft times before that a major formative influence during my early 20s was Arthur Frommer's book, Europe on $25 A Day.
https://foodanddine.com/edibles-potables-all-the-food-was-greek-to-me-if-not-to-my-travel-guru/
Earlier this...
Feast of the 7 Fishes at Osteria Italian Seafood, now through X-mas Eve
Your digital editor strives to be diligent, but every now and then private life intervenes, in this instance my hip replacement surgery two weeks...
Edibles & Potables: On tariffs, food costs and rough sailing ahead
"Many people think of California as the garlic capital of the world when, in fact, most of our garlic comes from China" — Southern...
Edibles & Potables: Are you ready for “bivalve veganism”?
"He was a bold man that first ate an oyster."
— Jonathan Swift
I remain an aspiring pescatarian, allowing myself occasional portions of red meat and...
Easy Entertaining: “Bring It to the Party!”
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/22
You’ve been invited to a potluck party.
What dish should you bring?
Here are a few go-to items that are easy to make, serve and transport,...
Edibles & Potables: “Once good taste is learned, there is no return”
(Originally posted on April 26, 2020)
Throughout the world sounds one long cry from the heart of the artist: Give me the chance to do...
Letter’s From Lelia’s Kitchen: “Fish for Lent…and Every Day”
F&D is delighted to welcome Lelia Gentle as our home cooking columnist. Her experience, expertise, and friendly voice bring a delightful addition to our...
Tim and Lori Laird: Easy entertaining with a Derby Day brunch
Tim and Lori Laird are Food & Dining Magazine’s officially designated Entertaining Editors-at-Large, co-writers of our “Easy Entertaining” column.
Brunch, the best of breakfast and lunch...
The Taste Bud: Kevin discovers Wild Planet canned tuna
This video documenting the traditional process of canning sardines in Portugal is worth your time, but it's probably best that we refrain from discussing...
