All cards on the table, I had my annual physical today. Things are pretty good. My cholesterol is a little high but I don’t have to go on medication. I do have to get my diet under control, lose a pound or twenty and cut back on the whisky. But the reason I mention this
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  Some musings about Thanksgiving. Thanksgiving has always been very special for me. It’s the time where Mom and I work together to make the best meal we can for our family and loved ones. I started helping Mom with the Thanksgiving dinner when I was about 10. Brad used to help sometimes but he
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  Sunday Brunch. Is there anything better? Gastronomically speaking, not much. Where else do you get to combine the best of two separate meals, with a flexible start time, and maybe a Bloody Mary or two? Throw in a New York Times and some carefully selected music and you have Sunday, the right way. One
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In the culinary world, student and apprentice chefs traditionally wear a blue apron to distinguish them from the instructors in white. Hip American restaurants like French Laundry have all their chefs wear blue aprons, to symbolize a desire to keep learning everyday. When you subscribe to Blue Apron, the largest fresh ingredient and recipe delivery
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My Mom and I love corn on the cob, especially when it’s incredibly fresh and cooked right. We got our corn early this morning at the East Liberty Farmers’ Market (next to the Home Depot), one of the oldest Farmers’ Markets in Pittsburgh and the corn was about as fresh as you can get other than
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  My first trip to Italy was in 1996. It was a small little town called Trevi and it looked like a fairy tale village perched on a mountaintop. There was only one restaurant where we pretty much ate every night. The mother worked in the kitchen, the father worked the register and the bar,
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Here’s the story… I was a very picky eater as a child. I hated mushrooms. I refused onions. Nary a vegetable I liked, much less enjoyed. But Mom’s cooking and her intense love of all kinds of food, from Fine Cuisine to Comfort Food Favorites, slowly began to expand my palate. My Dad, rest his
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