Cooking for a Cause

Like a surprising number of Americans, Jane Woellhof remembers going to school in a setting quite unlike the ones most kids think of (or see on television) today. Her school was one building with one room, with several grades learning side by side and, at least every once in a while, no other students at…

Spanokopita Squared

Spanokopita, the savory pie one authority praised as the ultimate Greek “soul food,” might be the first word I ever tried to understand when arriving in Greece coming up on half a century ago.  Surely I heard a few other words, enough to climb off the overnight ferry from Italy, find a late dinner of…

Return of the Bread Bowl

Only a few months back, a national bread-centric chain called Panera introduced a “hot new trend” – yet another version of soup served in a bowl of hollowed-out bread. It was a “hot new trend” because Panera, along with many food journalists, told us it was.  Which is great – since soup served in a…

Gingerbreading a Local Landmark

Working in the kitchen can be fun, entertaining, challenging, rewarding, and exciting. An adventure always waits in the kitchen and sometimes that adventure is even better when shared. At the cooking school I get to live a life of sharing every weekend. And though I reap the rewards of satisfaction and joy with each class,…

Cajun Corn for The Holidays

The new settlers floundered initially, failing to recognize or locate enough of anything good to eat. Finally, as much out of desperation as brotherly love, they asked the native Americans who’d lived off this land a lot longer. And they, known as “Indians” since the geographically challenged Columbus called them such, pointed them to the…

THE GREAT SWORDFISH OF SICILY

It was the most memorable lunch on a cruise ship in my three decades of lecturing on cruise ships. It was especially so because quite a few passengers took one look at what was being grilled in the open air and ran not-quite-screaming to the familiar indoor lunch buffet. Somehow, while the ship had been…

Hungary’s Signature Beef Stew

By JOHN DeMERS If you stay in the beautiful capital on the Danube, Budapest, or wander from one remote corner of Hungary to the other, you won’t get a straight answer asking if goulash is really a soup or a stew. We’ve begun to suspect it is neither, or perhaps it is both. All we…

How To Help Your Family Eat Healthy Over The Summer

As the heat of the summer presses on, many parents find it difficult to help their families eat healthy every day. There’s always so much to do, as busy schedules war with the desire to eat nutritious meals, and fast food often wins out simply because it’s convenient. However, summer is one of the best…

SUMMERTIME RETRO ROAD TRIP

At this time of year, millions of American families hit the highway on vacation. And if some of us resemble the Griswalds in this seemingly timeless endeavor, that’s okay – because the Griswalds were invented to resemble us. Still, in our driving toward that one big destination where FUN can be had with a capital…

THE SEASON OF FRESH HERBS

To grow fresh herbs for your kitchen – or indeed to grow just about anything for any reason – you need to slow your heartbeat by at least several beats per minute. In our day, almost nothing is harder to do than that. Which, by my reckoning, means that almost nothing is as important. I…

Easter Meals from Around the World

In both the Eastern and Western Christian traditions, there are many traditional foods of Easter – their flavors made all the more memorable by the central importance of this holiday. Still, there’s no absolute commandment that you have to stick with any of these traditional dishes. Falling year after year near the Jewish Passover, Easter…

When Pumpkin goes Beyond Pies & Lattes

You might not think of pumpkin at this time of year with anything but “pumpkin spice,” – or served in any form other than a latte or a pie. But we’ve been hard at work on a few recipes that will not only excite your taste buds but give a fresh flavor profile to your…