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I have been on vacation and then off to shoot Iowa and Wisconsin episodes of Bizarre Foods America that will air in November and December. But I’m back and there is a ton to talk about, so I will try to practice restraint and not overwhelm. Let’s catch up on a few things:
I saw Jane and Michael Stern have a superb write-up of the…
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The 5 o’clock-somewhere-patio-attitude is hopefully a reality soon enough, but I’m not waiting around any longer.
Fondue, the gastronomic star of disco-era entertaining, has never gone out of style at Surdyk’s Cheese Shop And thank goodness. (sponsored).
Fancy salts are meant to be used one careful pinch at a time, and they are a worthy investment for the serious cook….
Last night I did double duty. I was a guest on Bravo’s Watch What Happens Live along with Joe Manganiello, who plays the…
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With spring officially beginning March 20, Passover and Easter around the corner, and it blessedly being still light out by the…
Unless you’ve been living under a rock, you’ve probably seen the word charcuterie on a number of menus lately. It’s pretty much everywhere…
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Fact: Having a lot of cheese in the fridge is never a bad thing. But what does one do with a…
If you’re new to the beer and cheese thing, you may be wondering what to try first. Keep in mind, like wine and…
A thousand miles away from where I live, the Aspen Food & Wine Classic took place this past weekend. And it always feels…
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