Cooking with fresh herbs

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.

Scallops, whether they are called Cape May or Jersey Shoal scallops, are a boon to local plates and palates.

Fresh pasta is simple to make and brings that soul-satisfying fulfillment that is only achieved by making something with your own hands.

Some foods we eat are a mystery to me, like oysters.

For some reason, merely saying the words French Cuisine elicits disparate reactions. My favorite French dishes have rustic rural roots rather than Parisian pompousness.