A few extra ounces in your backpack can turn a bare campsite into a gourmet kitchen, contends Robin Donovan. She wrote Campfire Cuisine: Gourmet Recipes for the Great Outdoors  (Quirk Books, $16, 2006), a cookbook filled with delectable dishes she made while camping, like lemony couscous salad...

Here's another museums/oceans crossover event, this time with a popular Food Network star! From Natural History's website: March 20th and 21st A Guide to Picking Wisely from the Sea: With Tastings, Discussions, and Luncheon "Explore the connection between a healthy ocean and the seafood that we eat ...

In my continued quest for a delicious cupcake, this weekend I stumbled across these at a small cafe in Phoenix - Bertha's Cafe - each one of these adorable mini Red Velvet cupcakes is a large bite - the papers remind me of the peanut butter cup papers for those pb cups you can get at Trader Joes. Th...

It’s been years since I made a lasagna. For one thing, I didn’t even know enough people in San Francisco to make a batch for everyone, much less freezer space for conveniently foil-wrapped packages. I’ve followed a ton of different recipes from books, boxes, magazines and countless...

Rock the same tomato cream sauce from here (preferably frozen from the peak of tomato season before the addition of cream), get your pasta water goin’ and preheat a skillet over medium high heat. Pat your seafood dry and add a knob of butter in the pan until it sizzles with joy. Yes, with JOY....

Semi-quick lunch. Albacore tuna salad sammich and crispy bits! For the sammich, I used 1 can of Albacore tuna, capers, salt, pepper, mayo, carrots, celery and onion. I spooned the salad on a quickly toasted Bolo roll from Grand Central Bakery and added a few pickle slices and frisee - a curly lettuc...

Today was a great day with my wife. The day was started around 9:00am after getting about 14 hours of sleep. I ended up falling asleep on the couch watching ‘Star Trek Enterprise’ at about 6:30pm. I woke up around 9:00pm, and then went directly to bed. I was beat, didn’t need to be...

Sometime last week I had a hankerin’ for some Benihana - You know, the place where people in white chef uniforms who come to your table and cook whatever you ordered right in front of your face. Cool, yes? Yes. Does it get old? Ye… well… in the midwest, it never did. HEE HEE. ANYWA...

I had a can of lump crab meat sitting in the fridge for a while and while I tried my hardest to convince Liana that making straight up crab cakes wouldn’t be THAT bad for you (egg’d, flour’d, panko’d and fried)… she wasn’t having it. It’s hard swaying her wh...

Okay, so I used to love the Food Network but I almost never watch it nowadays. Part of that is because the new programs have been bloody boring (no surprise considering that Paula Deen seems to be their new star) and lacking any aspect that makes me want to cook, the other part, however, comes from ...