Avocado-dill spread is a super-simple, creamy, tangy condiment that stands up to spicy food and holds its own. In other words, it’s a keeper!

Bruschetta is so simple, so summery, so garlicky-good. Ripe red tomatoes meet their life partner in soft green basil, with garlic and oil to seal their commitment.

A light-hearted but hopefully provocative food-snob rant during a ghastly and unpredictable pandemic.

I wasn’t expecting a Texas-sized offering when I ordered the Scottish Beef Burger as part of an Edinburgh hotel’s set menu, but that’s what I got, along with a foodie-worthy smoked trout first course.

From Food & Wine: “This recipe offers irrefutable proof that the best dishes are often the simplest.”

Something in this Food & Wine magazine will be on our table this weekend during our quiet time in the mountains of Colorado.

The Grill-Meister and I had a rockin’ good time learning to make sushi at a date-night cooking class.

My cousin’s kid is a baker with big dreams about the Culinary Institute’s summer camp and a future bakery.

Monteith’s Close on Edinburgh’s Royal Mile really knows how to make you feel like they are glad you’re there. And they have an award-winning bartender who created The Outsider Cocktail.

Food is art! These beautifully arranged culinary exhibits at a workshop in Paris made me feel satisfied before I even took the first bite.

House-made pasta makes for a wonderful meal at this authentic Italian restaurant in Pasadena.

Afternoon tea at the palace where Queen Victoria grew up – by Jove, it was a jolly good show!

Kitty Fisher’s in London is a foodie’s dream! The staff treated me like I was royalty and served me a meal that to match. The ambience is an appealing mix of cozy old England and fresh, trendy-foodie-creative.

Lidgate’s is a carnivorous cook’s dream! There’s a huge selection of meats, fish, poultry, sausages, cheeses, pies, condiments, cured meats and deli items.

An article listing the best Southern restaurants – not surprisingly, New Orleans snags 8 of the 50 spots.

I learned in Aberdeen that junk food transforms into “snack food” when you’re tasting another country’s treats.

This sandwich is delightfully easy, with a very sophisticated taste. The crunch of the fresh cabbage and brightness of the mint are the perfect compliment to the juicy earthiness of the onions and steak.

Food & Wine published a compilation of seminal and iconic food photography – it’s truly foodie-worthy.

My inherited Matfer mandoline is a beloved instrument involved in making marvelous meals.

The corn scraper is a very useful –
and inexpensive – kitchen gadget. Mine is an antique, inherited from my grandmother.