A good fish taco is in a class by itself.
Father's Day is celebrated on various dates in about 40 countries around the world, Wikipedia tells us.
Sometimes I just crave a big serving of green beans. You too, right?
A few days ago I was in a conversation about recipes with a couple of friends. We all probably know the feeling of staring at a new recipe that calls for a long list of this and that, most of which our kitchens are missing.
Mother's Day has really co-opted brunch (we get it -- mimosas), but dads deserve their special thing, too. Luckily, Father's Day falls right in summer's sweet spot, just in time for June's inaugural grilling.
So long to the month of May. Hello, summer, with long days of beaming sun, outdoor grilling and our somewhat morbid fascination with heat indices.
Here's to more four-day weekends! Even in retirement, a long weekend feels like a vacation.
Salmon season has arrived, and the markets are brimming with gorgeous wild varieties like King Salmon and Coho, which are perfect for grilling, poaching or even simply cooking in a lightly-oiled pan.
Since the beginning of humankind, food has been a marker of cultures.
Tis (almost) the season of backyard barbecues, picnics and outdoor potlucks.
Wheat berries are great little nuggets -- a whole grain, containing the germ, endosperm and bran.
It's a busy May over here and I'm looking forward to mid-June for my fourth annual "retreat" with 16 girlfriends from my hometown of Athens, Georgia.
In summer, a party can erupt any time of the day.
You'd think quiche would be a summer picnic staple.
With Ramadan, Islam's annual holy month, upon us, I thought I'd offer up some couscous, a dish that originated among North Africa's Berbers a thousand or so years ago.
The month of May ushers in pleasant anticipation of festivals, graduations and that first trip to the beach.
I remember being told in marketing class back in graduate school that the fastest growing food category in America was hummus.
With Market Street Festival coming up, the Golden Triangle has plenty of reasons to celebrate this weekend. Here's one more: Friday is Cinco de Mayo.
My grilled oysters with green garlic butter dish looks as green and springy as your backyard at this time of year.
I know some readers of this column grill year-round.