Earlier this month I was searching out local ingredients to include on the menu for a fundraising dinner. I was surprised to learn that Hodgson Mill is located in Effingham, just 75 miles southe...

Every year Food & Wine magazine devotes its July issue to the “Best New Chefs in America.” This prestigious list is the result of a months-long selection process based on nominations from food...

 With the warm summer weather comes weekend cookouts and busy schedules. These hearty vegetable-packed and protein-rich salads keep in the fridge for up to five days and are perfect for light wee...

 My most memorable dining experiences have ranged from the bizarre to the sublime. When I travel, I try to seek out and immerse myself in the local food and music culture. What makes a meal memor...

 Of all the plants in my vegetable garden, I have a special fondness for Swiss chard. Unlike asparagus, which makes an early spring appearance and then quietly goes to seed, or Brussels sprouts,...

 There are a lot of things about cooking that makes it hard. I try to be very conscious of not calling recipes or menu plans “easy,” because they never really are. Even the simplest recipe is...

 The first farmers market day is one of my favorite days of the year.  For me it signifies that summer has finally arrived. The glorious, slightly wild flavors of the market’s first few we...

 Some people are security seekers. I have friends who always drink the same brand of beer or wine and order the same familiar foods such as steak, fried chicken or cheeseburgers. Other people are...