On the Menu

Every gathering needs an appetizer to ease into the journey, and there’s only one that brings everyone together and says happy holidays. It’s a cheeseball.

Scott said, "Why don't you talk about candied sweet potatoes?" I thought about my mother’s recipe right away because she made the best. But her recipe is for candied yams—not sweet potatoes.

October is a month when this fruit is at its peak season. They’re in abundance, and they happen to be Halloween’s favorite fruit. It’s apple season!

It is the season — and a short one at that. Wait, I’ve said that before, haven’t I? I have, and it is the season — fall, which is coming soon to chase away the heat – for the outdoor feast that you don’t have to be a sports fan to enjoy. It’s tailgating season!

In a lighthearted survey taken in 2020 by a San Francisco PR firm, participants were asked “What best describes your attitude towards fried chicken”? Fifty percent said they love it. Sixteen percent said that they would marry fried chicken if they could.

It is the season—and a short one at that—when one of the sweetest and juiciest gifts from the earth is at its peak.

The Michelin Star rating is considered the hallmark of fine dining, awarded to restaurants that meet exceptionally high standards of cooking.

Yes, the kebab – pieces of whatever-will-hold-up-to-a-grill, succulent and sizzling on a skewer. It’s versatile, communal, and kid-friendly.

I consider myself a hearty eater. I love veggies and stuff – I eat a lot of them during the week, but by the weekend, my body is ready for a date with some satisfying food.

What helped ease into the first day of saving light – and will welcome spring with a smile? A breakfast for champions!