Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail Thanks to Michael Pollan, many of us know that corn is America’s #1 crop. We also know that corn is versatile: it can lend itself to recipes sweet or savory, healthy or indulgent: cornbread, summer squash and corn chowder…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailI talk about food a lot here, but it’s time that I reveal a little personal tidbit about myself: I like country music. I went to college in central Pennsylvania and that’s where it all started. At first it…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail Whenever I don’t have immediate plans to eat in a restaurant, I am usually daydreaming about the great places I want to try: a BYOB that I read about in Grub Street Chicago, a great vegetarian place a…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailI’ve never been to Wisconsin before, but since it is to cheese what Kansas City is said to be to barbecue or as Brooklyn is rumored to be to pizza, I think I’d feel very at home there. If…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail I was at a farm stand in Pennsylvania this weekend and on a whim, bought a big, fat, dark purple eggplant. The only thing I’ve ever made with eggplant (besides grilling them with a little olive oil and…