| Sep 30, 2013
| 6:30 AM
Wouldn't you know it? Upon returning from a dreamy Alaskan cruise, my husband and I were met by my daughter, whose first words were, "Now don't freak out, but there has been a flood in your kitchen."
I didn't freak out -- until we came face to face...
| Sep 27, 2013
| 12:30 PM
The moment is approaching once again to spring ahead. Early this coming Sunday morning, the second Sunday of March, we set our clocks forward by one hour to begin Daylight Saving Time.
That practice first became widespread during World War I, a way to...
| Jul 24, 2013
| 4:58 AM
Chef Scott Ryan might be the rare person who did not have a scarring experience with beets as a child.
The instructor at Baltimore's Stratford University culinary school was on his honeymoon in Paris when he and his wife packed a picnic that included...
| Jul 9, 2013
| 6:45 PM
Wednesday night was the second annual Great Alaska Seafood Cook Off, which is hosted by the Alaska Seafood Marketing Institute.
It’s a pretty cool event. A lot of people take a train to the Bill Sheffield Railroad Depot and the event is packed...
| Jul 5, 2013
| 6:45 AM
A new genre of bowling alleys across Central Florida is striking a chord with foodies.
Once the home of dried-out hot dogs on spinning heated rollers and cardboard-cradled pizzas, bowling alleys have undergone a culinary and design renaissance in recent...
| Jun 28, 2013
| 8:59 AM
Critical violations of state sanitation and safety laws recently observed by inspectors at three South Florida restaurants and a caterer prompted the Florida Department of Business & Professional Regulation to cite the owners, including one already shut...
| Jun 19, 2013
| 2:17 PM
In the days of the Ottoman Empire, Turkish cooking was considered to be among the great cuisines of the world. These days, it is likely to appear on menus featuring Mediterranean food, a mixture of Middle Eastern and Italian.
GG's Bistro in the...
| Jun 13, 2013
| 7:00 AM
Looking for a fast dinner option? Nothing beats salad. Mix and match based on a favorite ingredient, complementing with what you have in the fridge and/or cupboards. Check out these salad ideas that come together in an hour or less.
The first recipe...
| Jun 13, 2013
| 3:53 PM
Name of restaurant: Maruhide Uni Club
What dish represents the restaurant, and why? A bowl of sushi rice topped with uni (raw sea urchin "roe"), salmon roe and tuna sashimi, the kind of straightforward Japanese dish that you'd eat for breakfast at a...
| May 25, 2013
Except for the color, a deep rose, the 2012 A Côté Rosé is reminiscent of a Bandol rosé. Perfumed with strawberries and rose petals, this year it's 100% Pinot Noir (previous bottlings have been a blend of Chardonnay and Pinot) and one of the best rosés I'...
| Dec 28, 2012
| 11:37 AM
Total time: 40 minutes
The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are...