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.