Coming Soon: Spaghetti Aglio e Olio

Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb...

I've always wanted to cook something on Himalayan pink salt, but I just can't for the life of me tell you why. I knew that flavor-wi...

This light and spicy tomato crab bisque is one of my all-time favorite "need something gourmet at the last minute" emergency recip...

I've been looking for a tasty way to show off this ultra-fast and easy barbecue sauce vinaigrette idea, and this almost raw succotash sa...

Whenever you see those headlines like, "Worst Take-Out Food Choices Ever," on the various websites, you can be sure that sweet an...

I'd like to congratulate my friend, and resident Food Wishes beer consultant, Jesse Friedman, who has recently taken the plunge into the...

They say timing is everything, and that was certainly the case this morning. Due to a blur of licensing contracts, book proposals, travel ar...

A beautiful homemade mayonaisse from In Jennie's Kitchen ! Photo (c) Jennifer Perillo My friend and future partner in crime (if this fo...

This bizarre and quite possibly useless video recipe is what happens when I don't have the good sense to not film what I'm cooking. ...

There's nothing like the soul-warming goodness of a freshly fried potato pancake, and thanks to Hanukkah, you can't visit a food web...