Most culinary eggheads believe that the egg salad we know and love today made its way onto the American culinary scene in the early 1900’s. Even though versions of it were being consumed more than 1…

Ready or not, Tax Day is next week. If you haven't filed yet, it's time to gather all your documents and sit down at the computer or pass them on to a trusted tax professional. Since I've had experien…

This is a riff on the classic meat sauce from Bologna, Italy. Unlike its namesake there is not a speck of red meat in sight, just the briny, sweet, luscious lump king crab that is folded in the en…

The merits of vacuum packing in the kitchen are numerous but freezing foods for later use with literally no freezer burn is especially advantageous. This Sloppy Joe recipe uses conventional cookin…

Our four legged family members bring so much happiness and joy to our lives, there is nothing quite like a dog’s love. All the dog lovers out there know; it doesn’t get much better than b…