As 2012 begins to pick up steam and I begin to outline my professional plans for the new year, I’ve decided to add a “recipe file” of new recipes I develop in my kitchen towards new book and writing projects … Continue reading →
"Herrick’s philosophy of cooking what’s fresh that day—and building your pantry to support that style of cooking—is inspiring, encouraging us to shake loose our reliance on shopping lists and take our cues directly from the source." Matt Lee and Ted Lee...More
In search of some of the best burgers in town? Look no further. Here's the beef from yesterday's Charleston Permanent Tourist blog:
HoM is the place to be - here's why:
Remember, The French Cook - Soups & Stews (Gibbs Smith) by...