Ordering tuna salad is always a bit tricky. First it has mayo. Icky. Then there's usually the demon cardboard vegetable celery in it....

This pizza was a true concoction of simply what was in the fridge. It was just after our Labor Day barbecue and I had leftover chicken. And ...

I spent a week making pizza almost every night because a ball of dough makes a lot of personal pizzas. I took the opportunity to experimen...

This kitchen experiment was inspired by an appetizer I had at my birthday dinner at the Hard Rock Cafe earlier this year. They're turnin...

Last week, we lost Elizabeth Taylor. She of the acid wit displayed in cinematic classics Cleopatra , Who's Afraid of Virginia Woolf? an...

Picture courtesy of Erika Kerekes, LA Cooking Examiner To continue on our theme of Red Food Week, I finally took a picture of Erika Kere...

On occasion I lounge on the couch and make myself hungry by watching cooking shows. This is undoubtedly a form of masochism. I'm selecti...

Quinoa is one of those magical protein-rich foods that dates back to the Inca civilization of pre-Hispanic Peru. The first time I had it I...

Today's dinner was courtesy of Food Gal's Thomas Keller "Ad Hoc at Home" preview , with some inspiration drawn from Brian ...

I love lamb. I've never met a piece of lamb I didn't want to stuff directly into my mouth. I have friends who find it distasteful, b...

It was the same old story: there were strawberries in the fridge that had to be used and I wanted to try something completely different. Tha...