From the Masters to Michigan If you’ve been watching the golfers at the Masters, or reading a bit of the background about the event in the news, you’ll likely have come across at least a mention or two of the pimento cheese sandwiches that have been a staple at the Tournament since the middle of […]

A sensationally superb take on surf and turf! One of the most loved dishes on the Roadhouse menu for the last few years now is this terrific combo of ’nduja—the amazing spicy, spreadable pork sausage of Calabria—cooked into the broth of fresh Maine Mussels. If you don’t yet know ’nduja, do NOT miss this spicy, slightly sweet, […]

Superfine supper from pantry to plate This dish has long been one of my old standbys. It offers comfort and a compelling combination of great flavors that consistently brighten my evening. The main ingredients are good pantry staples I try to have on hand all the time—top quality pasta, tinned fish (aka conservas), and olive paste from […]

A terrific traditional taste of Jewish baking Back in the second half of the 19th century when Emma Goldman was making her way about the Lower East Side, connecting with anarchist ideas and interesting people from around the globe, bialys were part of everyday eating. Delicious and definitely not difficult to find. While much of the social […]

Goodnow Farms finds some beautiful cacao beans I met Tom and Monica Rogan from Goodnow Farms at the Mercantile artisan food show in San Francisco a few years ago. They’ve spent the last decade working around South and Central America to develop a line of direct trade, bean to bar chocolates. The Rogans are working […]

Ireland’s only sheep milk blue cheese is tasting terrific! Not long before I read The Fifth Discipline I travelled for the first time to Ireland. The trip had a huge impact on my life—I’ve been back about 20-something times, I’ve come to study Irish history and culture extensively, I’ve made dozens of friends there. I love Irish […]