High Tide

Braising, often confused with stewing, is the keystone of comfort foods techniques.

Fill a glass with Cote du Rhone or Riesling and make these dishes that evolved from the ones I learned from the woman who taught me to love and appreciate food: Julia Child.

Not sure if it is a sign of age or the summer heat, but lately I have been eating lighter. For me, vegetables and fish are no longer on the endangered species list in my kitchen.

In recent years, America has undergone a beer renaissance. And beer, like wine, can also be an integral part of cooking foods.

Scallops, whether they are called Cape May or Jersey Shoal scallops, are a boon to local plates and palates.

Fresh pasta is simple to make and brings that soul-satisfying fulfillment that is only achieved by making something with your own hands.

Some foods we eat are a mystery to me, like oysters.

For some reason, merely saying the words French Cuisine elicits disparate reactions. My favorite French dishes have rustic rural roots rather than Parisian pompousness.

Sunday dinner is a simple and fun tradition you can begin with the New Year. Start with these easy recipes: Seven Layer Salad, Roast Pork with pan gravy, Scalloped Potatoes, and Berry Cobbler.