There are so many things to be cooked in this world. That may seem like a really obvious statement, but it's true, and sometimes tha...

There's been a lot of talk lately about how restaurants are turning their attention more toward vegetables. Vegetables are displacing...

Next week my blog will celebrate another anniversary, and with 3 years behind me, I've decided to change my approach a bit. Up...

Culinary mash-ups have become a hot fad. The most talked about has to be the cronut, Dominique Ansel's creation that's part croi...

One of the greatest uses of the pressure cooker is to quickly tenderize cuts of meat. Spareribs can roast in the oven for hours. In a pre...

Experiments with brined roast chicken, an amazing beef stew and a host of broiled salmon entrees were among my favorite main dishes this ...

Finally, a stir-fry. This one is really easy. And really good. Since the vegetables are onion, carrot, celery and scallions, you can make...

Most of the recipes I write about on Cook In / Dine Out can be made in less than an hour. While I'm not aiming to write a convenience...

Grilled ribs are delicious thing. When, like me, you don't have access to a grill, you can still enjoy ribs prepared in the kitchen. ...

Because greens like Swiss Chard wilt so nicely when sauteed with oil, I thought it might be an interesting component of a simple midweek ...

I’ve lived in the D.C. area for 14 years now, but there is a part of me that will always call Portland, Oregon home. It was a great plac...