Right about now, if you are doing the holidays like I do the holidays, chances are you’ve had your hands on some butter. Maybe it was unwrapping a stick to mix into cookie dough or adding it into a cream sauce for Friendsgiving, but if you’ve been paying attention to the butter section of your local suburbia...
Dec 30, 2017
As we end the year, we have one more weekend of revelry. While not everyone will choose to imbibe to say goodbye to 2017, there are those that want one more hurrah, and for many a Southerner, that hurrah will include whiskey. I know my fair share about whiskey and cocktails, more than the average bear at least, but for...
Dec 15, 2017
What does authentic mean? And what is the responsibility of the consumer of the art versus that of the artist? I heard those discussions in my graduate school literature classes years ago, and really, they bear out in discussions of food as well. Case in point, this chat with Meherwan Irani, two-time James Beard...
Dec 8, 2017
Tis the season of sugar plum fairies dancing in our heads and baked goods in the oven. Houston, TX has a sugar fairy and her name is Rebecca Masson. In fact, her Instagram handle is sugarfairy, so she owns it. She’s worked at some big name spots, including in Paris and at DB Bistro in New York City, and...