Man, it’s cold out here in St. Paul. Time to start a fire in the fireplace and bundle up on the couch with the hottie of your choice. That and make some soup. And I had this here big ass…
Johnny Apple tips over
Take note, folks. While R.W. Apple wrote more about food, wine and travel for the New York Times in his later years (and was one of the best at it), this guy was also one of the greatest international news…
An ode to culture
By Harold In addition to the toll it takes on one’s pocketbook, liver and rectum, the principal downside of being a first-rate boozehound, at least for those of us inclined to write about it, must be the persistent lack of…
Paint your chicken green
By Lewis Here’s something I first cooked a month or so ago (and again about a week ago) but never got around to posting. See these two little guys? Poor little jalapeños. Hardly ripe for pluckin’. But I had no…
Beer No. 26
By Harold Overconsumption. It’s not a real word. And even if it were, it’s not one you’d hear out of my mouth. It implies too much consumption, as if there were such a thing. Consumption, let me remind you, is…
Grilled swordfish. Oh yeah.
By Lewis Lookie there. Them’s slabs of swordfish I bought at Coastal a while back. Again, I’m late with the post. Can’t remember the last time I cooked swordfish. Nice stuff. But not that pretty steak you’d have on your…