Alpine game such as chamois or wild boar, roasted on an open hearth! Cheese made by hand in a farmhouse! Milk from high mountain pastures! ...

We are experimenting with pizza made on the grill. The first try didn't work very well. The crust was hard to manage, though the topping...

"The incontrovertible truth is that cou-cou, a dish made from corn that you grind-up, fine-fine-fine, into a meal and cook in water tha...

Since Louise is not currently blogging edible celebrations, I felt I should link to an article in the Washington Post today about the 200t...

Passion isn't a characteristic of Marcella Hazan's memoir Amarcord: Marcella Remembers . She mentions that at the age of 84, memorie...

What are the limitations of a food memoir? Eduardo Machado's memoir Tastes Like Cuba: An Exile's Hunger for Home reads like an obje...

Cake mix would produce good results even if it was formulated with dried egg in the batter, but manufacturers have found that women feel mor...

I normally don't have anything to say about wine -- I just like to drink it. But this morning's L.A. Times has an article on top of ...

Nero Wolfe had unusual taste. He grew orchids and experimented with recipes that by modern standards (and probably also those of his own tim...

Daube is one of our favorite French dishes. This week, Michigan veal was available. I bought a shank that had been sliced with the bone in, ...

Deep fried butter, deep fried Oreos, deep fried Pepsi, deep fried peanut butter cups, Krispy Kreme burgers ... Jim Venable, a friend of my s...

Mercat a la Planxa restaurant is nearly across the street from the Chicago Institute of Arts. They specialize in tapas. We had several marve...

We spent 24 hours in Chicago this weekend, driving back and forth from Michigan. Saturday afternoon, we took our time looking at many art w...

The top story in the New York Times today is Russia Bans Grain Exports After Drought Shrivels Crop. Commodity prices are usually not at th...

We finally watched "Food, Inc." I've read way too many of the sources to find it surprising -- especially Michael Pollan's...

Tonight for dinner we had a number of dishes that can only be made when their key ingredients are in season. During the long wait from one ...

Before breakfast (served at 9 by our B&B) we walked up the hill towards the bridge across the Kalamazoo River to Douglas. Saugatuck has ...

Marro's in Saugatuck has been serving American-Italian food for 40 seasons, and they do seem very popular with the crowds of tourists in...

Twin Oaks Inn was our destination this morning. After an easy drive from Ann Arbor to Saugatuck without traffic surprises, we checked in at ...

Here's a really neat NYT slide show about Korean tacos, truly imaginative fusion food.