As we celebrate American Craft Beer Week, we can look back at a rich history in this country -- right from the very beginning -- of having access to some of the greatest home-grown beers in the world
It's hard to figure out why someone didn't come up with such a great way to celebrate such a cocktail-mad city long ago.
Imagine walking into a room of only pink wine. Yes, it's fabulous.
What can I cook on a Tuesday night that everyone will like that doesn't involve an emergency run to the specialty grocer? Now that I've arrived safely in the land of Simple, I feel like I should pass on some tips.
This is the new face of chain restaurants: individual concepts, adapted to specific locales and audiences, with none of the anonymous mediocrity that made "chain" a dirty word in epicurean circles.
Filled flat pastries are an ancient, universal comfort food. Tarts can be elegant. Yet they're primordial in principle, made to be their own packaging, made to be eaten hand-to-mouth.
San Diego trio Dirty Gold's sound seems to come straight off the beaches of their hometown. Naturally, we wanted to know what these boys eat, so we caught up with them last week to get the lowdown on all their favorite food finds.
The FDA suggests that the average American consumes a total of 2,000 calories per day. But what if I told you that America's worst drink, in terms of nutritional information, has more calories than that?
In this culinary era of wasabi foams, we've reached a point where a pork chop can be a thrilling item to see on a menu. Especially if that menu is written on a chalkboard at West Hollywood's Salt's Cure.
As you can imagine, a Campari event at a burlesque club with its red hued lighting coupled with the seductively red and divinely delicious cocktails had us swooning all night.
Maron describes his dream cup of joe, Mark Garrison extols the virtues of coffee ice cubes in iced coffee and I explain why Maron's take on coffee makes him like Clint Eastwood in Unforgiven.
Calling people who grow food part-time "hobby farmers" is like calling people in the National Guard "hobby soldiers." The soldier might die for us, but the farmer lives for us.
As the founder of a Goat Farm, I had plenty of sweet succulent goat meat in my freezer. Why, it occurred to me, couldn't I substitute goat meat for beef in Julia's famous Boeuf Bourguignonne dish?
Grant Achatz is known for his sophistication, originality, creativity and surprise. A meal at Alinea has been elevated from the rankings of mere food to being hailed as art, sculpture, even a spiritual experience.
It was on a night flight from JFK to Buenos Aires, early in my 20-year career as a stewardess, when I faced one of my biggest challenges: cooking and dishing a full breakfast for over 100 passengers.
To try to get out of my boring cookie rut, I stopped eating the cookie dough long enough to try different dessert combinations that don't require much more work.
Forks Over Knives successfully highlights the addled agricultural policies and industry meddling that keep our government agencies more focused on protecting corporate profits than promoting good health.
Of all the many different things that I've cooked over the years, nothing is more simple or more satisfying than a roast chicken dinner.
Daniel Klein brings us so close to a simpler, cleaner way of life, one that is authentically real; homegrown food, respect for the animal, the land, the farm, the people who make it all happen. The way life used to be and could be again if we choose it.
The Sweet Beet, 2011.05.20
EatingWell, 2011.05.20
Michael Johnson, 2011.05.20
