As so often happens, I eventually gave in to peer pressure.
First, I resisted getting a CD player. (I have all these perfectly good records on vinyl.) Then I resisted getting a computer. (I don't want to look things up on the internet; I just need to type.) Then I resisted getting a cellphone. (No one needs to get in touch with me that badly.) ...Read more
Mother Nature has a lot to do with the quality of wine. In 2015, she smiled happily on Bordeaux, France. So much so that Wine Spectator magazine rated the 2015 vintage 95 out of 100 points. You'll be smiling ear to ear after a glass of 2015 Chateau Roquefort Bordeaux. I promise.
This fabulous blend of 90% merlot and 10% cabernet is unbelievably...Read more
These cookies will leave you feeling satisfied and craving more. Beginning with a tangy lemon-orange bite undercut with the sweet taste of chocolate, this cookie tastes like a mix between lemon meringue pie and a dark chocolate bar. It crumbles in your mouth just like a biscuit does and the unique mix of tastes is incorrigible.
Size: 6 ounces
I'll admit it: I was disgusted when I first saw the words "cheesesteak cheesecake." (You probably are, too.) But that was last week, before I'd baked one myself and fed it to a room of colleagues who cleaned their plates.
As with much in life, it turned out that the cheesesteak cheesecake was nothing like what I thought it would be. It was ...Read more
We don't just use creamy white ranch dressing for our vegetables. Oh, no. We use it as a dip for our pizza, wings, chips, cheese curds and egg rolls; as a marinade for meats to throw on the grill; and as a topping for nachos, burgers, wraps, sandwiches and potato skins. The dressing has become the mark of a true Midwesterner, an indicator that ...Read more
Alligators, Chinese bamboo pit vipers, tomatillos, frogs with sling shots. All of them green. Only three of them dangerous. And while I'd love to pass an idle hour regaling you with harrowing yarns of brushes with cruel death, I guess I'll write about tomatillos instead.
WHY YOU NEED TO LEARN THIS
Tomatillos (TOH-muh-TEE-yos) are inexpensive, ...Read more
The signatures of Fred Noe and Shinji Fukuyo adorn the bottle of Legent, the first new bourbon brand that the distiller formerly known as Jim Beam (now called Beam Suntory) has released in about 30 years.
But it's inside the bottle that you can taste the signature elements that have made the two men legendary figures within the whiskey world. ...Read more
This salad, tinged with yellow and pink, is beautiful on a buffet table. The garnish also adds a colorful presentation. It's what I like to call "happiness in a bowl," and I just love all of the ingredients.
Farro is an ancient strain of wheat that looks like a plump barley kernel. But don't get it confused with spelt. Spelt sometimes is called...Read more
Though this stunning red, white and blue American flag cake screams "Fourth of July cake," it's such a good dessert you'll want to make it for any summer party.
We made this flag cake recipe healthy, with less saturated fat and calories than traditional versions, by replacing some butter in the yellow sheet cake with oil. Plus, ...Read more
Who doesn't love pizza? I love pizza; it's a fun satisfying comfort food. But, since going vegan, I find it hard to find a good plant-based pizza to satisfy my cravings. This leaves me no choice but to constantly experiment with delicious ingredients to try and come up with new pizza ...Read more
With a handful of pantry ingredients and a few minutes of prep, you can pack a cooler full of car-ride-ready sandwiches that both you and the kids will enjoy. These portable, mess-free sammies are the best type of road trip fuel: They'll fill you up (saving you from greasy drive-through fare...Read more
With the dog days of summer still ahead, there's a lot of corn on the cob, fresh fruit salad, and potato salad (my favorite!) still to be eaten. While you can serve it Southern and smashed or loaded with cheese, I'm partial to this German potato salad, which packs in an exceptional amount of...Read more
LOS ANGELES -- As chef of n/naka, her celebrated kaiseki restaurant in Los Angeles, Niki Nakayama painstakingly and famously tries to never repeat a menu for any diner.
Nakayama and her sous chef and wife, Carole Iida-Nakayama, keep things simpler at home. One of their favorite things to cook? Onigiri, the traditional Japanese rice balls.
Ever dreamed outside the box of traditional wafer flavors of vanilla, chocolate and strawberry? Look no further than Nature Valley's new crispy, creamy wafer bars. With a satisfying crunch, you can enjoy both the creamy taste of peanut butter and milk chocolate melting in your mouth alongside bits of crispy whole grain wafers. Topped with ...Read more
Aleksandra Crapanzano is a Brooklyn-based food writer who's also a screenwriter, so she considers Los Angeles her second home. She's the author of "The London Cookbook" and a new cookbook titled "Eat. Cook. L.A."
For the new cookbook, Crapanzano collected 100 recipes from Los Angeles restaurants, food trucks, coffee shops, juice bars and ...Read more
It's June, which means that we have the longest day of the year to look forward to this month. And after that, it's all downhill until we descend into complete darkness. You may occasionally wonder, what's it all for? Is it possible to truly attain intimacy with another person given the loneliness of our individual bodies? Will we ever be able ...Read more
Is it BS? Or BCS?
Hard to know. And Goose Island Beer Co. isn't saying.
Last year, in a bid to throw the world off the scent of its highly anticipated Bourbon County lineup, Goose Island submitted a handful of fictitious labels -- among the real ones -- to the Alcohol and Tobacco Tax and Trade Bureau for approval.
That led media and beer fans...Read more
If you are like me, the thought of making hollandaise sauce can be intimidating, but the fear surrounding this preparation is completely exaggerated.
Hollandaise can easily be made with a couple of easy tricks and tools. One of the five basic culinary "mother sauces," hollandaise is an emulsion made with egg yolks, lemon juice, melted butter (...Read more
The pick: Just the Cheese snack bars and minis
Why they rate: Cheese lovers and people on low-carb diets will enjoy these yummy on-the-go snacks that are made with Wisconsin cheeses. Unlike many other cheese snacks, these treats are baked, not air-dried, so they have rich, caramelized cheesy flavor and a crunchy texture. They are low in carbs ...Read more
I'm not a fan of kale. When kale is on a menu and something else is offered, I always feel like I have been given a Get Out of Kale Free card.
But kale is in season, and it is positively stuffed full of vitamins and other things that are good for you. Besides, some people -- even some people I know, probably -- actually like kale.
So I decided...Read more