Spring is finally winning out over the long winter season here at the lake. We took a brisk walk in the woods and noticed tiny leaves...

Far from the jolt of NYC’s rapid pace, we’ve embraced the slowness of rural living and the quiet solitude of winter at the lake. The...

Recently, I had the pleasure of hosting a “Cooking with Cocktails” dinner party for our cousin Kristen to celebrate her birthday with...

It has been a week – officially – that we’ve moved into our new home. Last week, we had a whirlwind of activity as final finishes were...

The history of food preservation is fascinating; for centuries people have salted, pickled, smoked, and dried their food to make it last...

I applied to the French Culinary Institute (FCI) in late 2007 and would start classes early February 2008 in their part-time evening...

When I was in high school, a field trip to the Culinary Institute of America (CIA) located upstate New York made an indelible impression...

What is it about food? It nourishes us, it provides sustenance and we require it every day. For me, it was the experience of growing up...