Grill Into Fall
September 7th, 2010 | Rachel DedricksonFall brings new possibilities to the grilling scene. While summer menus may have included hamburgers and hot dogs, the incoming season offers its own mouthwatering options.
Food & Entertaining
Great Places to Watch “The Game”
August 31st, 2010 | Brian RooneyAs the calendar turns to September, we begin to say farewell to summer and welcome fall. For me, fall officially begins with the start of football season. Football is woven into the fabric of America as much as baseball, apple pie, and the latest cellular phone.
Salmon BBQ
June 30th, 2010 | Lynn RehnSalmon are known as the king of fish, and are found in many places around the world. While there may be disagreements over the merits of Atlantic salmon versus Pacific salmon, and farmed versus wild, there is no contention about the flavor of this great fish, which can be prepared with virtually no limits to methods.
Taking the mystery out of Thai dining
May 3rd, 2010 | Lynn RehnTwo years ago I hesitated to go to a Thai restaurant because I was not sure how, or what, to order. That was a mistake.
Preparing fresh duck
February 28th, 2010 | Lynn RehnWhen my niece Noel was learning to cook, she told me she wanted to roast a duck. “Is it complicated Aunt Lynnie?” she asked. I told Noel that roasting a duck takes time and can be complicated, but when the process is broken down into three easy steps, it’s not too hard!
Best happy hours
February 24th, 2010 | Brian RooneyAs a young family with two growing boys, my wife Lenore and I are no strangers to dining on a budget. Even when we have to cut corners, we have determined that fun and quality dining fare should never be a sacrifice. Therefore, we had to find a way to enjoy the finer things in life without over indulging, and more importantly, over spending. The solution is one of mankind’s greatest inventions—Happy Hour.
A new winter treat – French Cut beef ribs
December 30th, 2009 | Lynn RehnWe live in a place and time where we are accustomed to words, photos and concepts being transferred in seconds around the world. Last week I discovered that this level of technology transfer had not made it to the world of high quality butchers.
Soups in gourds
October 18th, 2009 | Lynn RehnFall is the ideal time of the year to find a wide assortment of colorful gourds. Gourds are used not only as an ingredient for soups and stews, but as serving bowls. Gourds as serving bowls are a unique, healthy and colorful way to brighten up autumn’s cold and rainy evenings.
Staying in for a glass of wine
April 2nd, 2009 | Fred NystromThe three wine cellars featured have two things in common. The first is that each of the couples “found” the space for the cellar as they were adding on to their home. The second is that each of these wine cellars is for more than just storing wines; they are an extension of the hospitality offered by the hosts.
The asparagus challenge
April 2nd, 2009 | Lynn RehnThe challenge presented to me for this first article was to select four local restaurants and give them the same vegetable, in this case, asparagus and then see how each kitchen would prepare it.
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