The Restless Chef

Biscuits and scramble, at Barista Proper, Nashville Once back from Nashville all I could think about was the biscuits. Biscuits! ...

  Thank you, Jessica Ceballos, for passing the baton in my direction! I've been so impressed by Jessica's artistic dedication, ...

Discover the week's schedule here The road to writing is a circuitous one, and I chat about it here . Have you ever annotated your o...

The day after we shipped my son off to parts known to him but not me, Chris Erskine published a mournful piece in the LA Times ab...

Originally printed in RLife Years ago, while touring my husband's country of origin with his aunt, Cupid ...

Yes, I've been gone too long, and I'm not sure when I'll return. In short, it's been a lot of celebrations and wish fu...

According to this post in Salon , barbecue traces its roots back to cannibalism. According to this post , (in my honor, may I add), by go...

  I love manila clams.   They're small and flavorful, and pop open, when steamed, in minutes. Buy: 1/2 pound per person. (what f...