From the early 1900s until the 1970s when they were superseded by fast food restaurants, American di ...

I was reminded of this pork belly recipe when I saw a post for it in my "memories" on Facebook.  I j ...

I've forgotten what I was thinking about when I made the lamb shanks.  I'm usually thinking of somet ...

In June 2010, I read about a restaurant in Montreal, featuring French Canadian cuisine called Au Pie ...

Hudson Valley Foie Gras is a duck farm located in Ferndale, New York, our old stomping ground when w ...

  By first cleaning two times with lemon oil and a light steel wool, we found the grain!  In the nex ...

I found this great idea for my contribution to our weekly friendship Sunday breakfast at the blog ca ...

Since I started making dashi stock from scratch, I'd like to eat some everyday.  It's delicious, so ...

For a year I have been virtually grill-less; Char Broil gas grill will not heat up enough to grill a ...

Another freezer surprise, a rack of New Zealand lamb!  I have no idea, perhaps Baltimore, where I fo ...