The Feast of Seven Fishes (and Pastas)
Even though neither of us grew up in an Italian-American [...]
Happy Hanukkah! And Lots of Latkes
Hanukkah, the Festival of Lights, starts December 12. For those [...]
The Art & Science of Making Bread
What's your favorite childhood bread memory? For David it's his [...]
Thanksgiving: Traditional or with a Twist?
Are you a Thanksgiving traditionalist or do you like your [...]
120 Turkish Recipes. Many Published for the First Time in English
We're talking about Robyn Eckhardt's new book, "Istanbul & Beyond- [...]
Some Like It RAW And It’s Pretty Hot
We recently spent a damp Sunday afternoon navigating wine tables [...]
The Seafood Professor Is In…Meet Barton Seaver
"Seafood Professor." That's what we've decided to call Barton Seaver after receiving [...]
What’s The Recipe for Running Good Housekeeping’s Food Dept.?
Susan Westmoreland What's the recipe for running the [...]
Prayers for Our Friends in Napa and Sonoma
We're heartsick over the devastating fires that are still burning [...]
The Food & Beverage Industry Nourishes Souls in Times of Sorrow
It seems like the last several weeks have delivered us [...]
“Flying Winemaker” Michel Rolland Touches Down with The Connected Table
He's called “The Flying Winemaker” and his international influence in [...]
Chef Ana Sortun’s Inspiration
Chef /Restaurateur Ana Sortun (photo: Kristin Teig) A [...]
Meet the Man Whose Botanical Beverage is on Everyone’s Lips
Ben Branson must be on to something. It seems like [...]
A Cider House Rules – Meet Angry Orchard Cider Maker Ryan Burk
Angry Orchard's Cider House We live in apple [...]
New Orleans Pays It Forward To Houston
It's hard to believe that twelve years ago this week [...]
This Herbalist Does Not Waste Thyme- The Connected Table LIVE! August 23
Herbalist Brittany Nickerson teaches people about the health attributes of herbs and [...]
Behind the Scenes at OSU Food Innovation Center with Sarah Masoni
Sarah Masoni , Oregon State University Food Innovation Center [...]
What Pairs with Dishes from 35 Chefs? Champagne, Of Course!
Recently we spent five days on the East End of [...]