Latest posts

School lunches are a hot topic du jour as the school year has recently begun. Everyone from The New York Times to the New Yorker seems to be...

Homemade chile powder, so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including my salsa,...

Good night, Governor. Thanks for all your wit, wisdom, courage and leadership. You were a true Texas treasure. You will be missed.

My grandmother makes the best pies. Of course, everyone’s grandmother makes the best pies, but I’m not kidding when I say my grandmother’s p...

This week, New York Magazine has a wonderful feature on butchers and their thoughts on preparing meat--which you can find in both the print...

Today marks the five-year anniversary of 9-11. I have no story of valor, courage or heroics, nor do I have a story of loss. Save for my frie...

Danielle over at Habeas Brulee is organzing a NYC food bloggers potluck for Saturday, September 30 , whenever the majority can attend. If yo...

A couple of years ago, I was on real soul-food kick, and would spend the weekends eating at every place I could find in Harlem: diners, hole...