SOS? Veterans Day, Woodrow Wilson, and a paucity of ravioli
It's about how we treat our veterans every single day of the year. It's about making sure they have the care they need and...
Chef Ouita Michel’s first cookbook is coming soon
Chef Ouita Michel featured prominently in Monday's culinary news cycle, as she has authored her first cookbook with collaborators Sara Gibbs and Genie Graf.
Just...
Okay, who baked an old-fashioned Election Cake?
And, if you did bake an Election Day cake, is there a file inside?
Depending on the election results today, saving the booze for your...
Edibles & Potables: The burgoomeister, his burgoo, and your happiness
Today's Jeopardy! category is "Indigenous Stews."
In sourdough baking, a living culture of yeast is refreshed daily, living from loaf to loaf, and sometimes from...
Cooking at the Cottage’s new website has a full slate of cooking classes
Here at Food & Dining Magazine, we receive our fair share of daily e-mail. It's a mystery to me how we ever became subscribed...
Edibles & Potables: Some news, some notes, and an on-line database of 5,000 historical...
A few items of interest for random Sunday reading ...
From Cuisine Noir, there's an initiative to help close the racial equity gap in craft...
Afternoon Archive: A hankering for biscotti with after-dinner espresso
Biscotti strike me as the perfect adult cookie. The Italian provenance gives them a slightly cosmopolitan aura, but it is the crunchy, sandy texture,...
Afternoon Archive: For starters, earthy salbutes are addictive
Stuffed or topped? No matter, because salbutes are delicious. As of June 22, the Mayan Cafe has reopened for dining inside; read the restaurant's...
Afternoon Archive: Get on the gravy train
Gravy? It's what makes comfort food comforting.
Gravy is such an accepted aspect of American cookery that the word – and the food concept behind...
Cooking at home? Don’t follow the trends — rediscover the classics
Don’t Follow the trends. Rediscover the classics. Or, whatever happened to boeuf bourguignon?
One of the more entertainingly silly food stories that appear regularly in...
