Long before I cooked Asian snakehead, or channa, I had heard all the tales about this notorious fish. Dubbed “Fishzilla” and “Frankenfish,” the predatory,
Like most cooks and food lovers, I’ve been eagerly anticipating spring’s bounty. Asparagus, morel mushrooms, ramps and rhubarb all return to markets and my
One of the many things that I love about travel is the chance to eat a renowned dish in its country of origin. In
Every now and then I come across a new culinary trend that leaves me wondering, “Why mess with something that’s already a success?” Such
On a recent trip through the Pacific Northwest, I spent a lot of time drinking wine. Not a huge surprise. After all, the area
Peek into my kitchen this holiday season and you’ll likely find me elbows high in pillowy bread dough. In my family, nothing says Christmas
Like most Americans, I grew up equating Thanksgiving with turkey and pumpkin pie. To cap off the meal with any other dessert would have
Salt. It’s been a culinary and dietary staple as well as a form of barter and payment since ancient times. Similar to the act