What the hell do you make for dinner when your guest is a famous chef (and your former boss)?

It takes a crew of folks to quail hunt. At least at Gillionville Plantation, it does.

Savoy cabbage is lovely when butter-braised, but what I really want is space enough to make sauerkraut.

I remember the first time I ever saw an Asian man with a Southern accent; I was 15 when he came on TV and did a stand-up comedy routine.

Puréed soups are purely and intensely flavorful, and they show off whatever seasonal vegetables you have on hand.

Reynolds (as in, Reynolds Wrap) must have research somewhere that says I'm in some sort of purchasing minority in that 1) I don't generally want to cook my food in nylon and 2) I find slow cookers to be pretty easy to clean....

Gougères are basically éclairs with cheese and herbs added at the last moment. They’re so simple and delicious it feels like cheating.

Art imitates life? Life imitates art? And I'm further confused, now that Sonic, the Oklahoma-born drive-in has begun serving deep-fried "mac and cheese bites."

To pressure-cook or not to pressure-cook? That is my question.