Inferior condiments like ketchup and ranch dressing lined the edges of the field of view or disappeared into the deep recesses of the fridge while the Duke’s jar asserted its dominance at the center. It was only a 32-ounce jar, but it formed a culinary axis mundi connecting her with the divine. Continue reading One Gallon of Mayonnaise
As I sifted the flour, baking powder and salt and beat the eggs, sugar and vanilla extract together, I thought about a mother making muffins for her young son who would grow up to become a man, an airman in the Air Force, a husband, an attorney, a father of three boys, a scoutmaster, and a grandfather. Continue reading Remembering Dad, Family and Vanilla Muffins
We chose Peking Garden, one of Maxim’s Chinese Cuisine’s longest-standing among its many provincial themed restaurants that serves authentic Peking cuisine Continue reading A Review of Peking Garden in Hong Kong
Northern Chinese families celebrate the new year reunion dinner by making dumplings together. Continue reading Celebrating Chinese New Year with Family and Homemade Dumplings
Can scientists manufacture sustainable meat in a laboratory? Continue reading Mission Impossible?
The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt
Dining at Alinea stimulates all of the senses (taste, touch, scent, sight, and sound) and explores elements of earth, wind, water and fire. Continue reading Beginning something new with Alinea
A peanut butter and mayonnaise sandwich tastes like a tangy peanut butter sandwich. Continue reading Taste Testing the Great Depression?
Readers decided the top five Place at the Table recipes for 2017 Continue reading Best 5 Blog Recipes of 2017
The Greek spices, sautéed mushrooms in a lemon and white wine sauce, and the feta, parmesan and mozzarella cheeses in Chicken Newport create a rich, savory dish. Continue reading Chicken Newport from On Teur