On the Menu

I can feel summer thinking about leaving us. It’s still hot, yes, but the signs are here - leaves starting to fall, sun’s setting sooner, and the squirrels are burying acorns. Experts say our circadian rhythm, and appetites, will change as we head into fall. So, we’re going to need to start our day with something substantial. I have the perfect food—and it was born in the 1970s in New Mexico.

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.

If it’s the third Wednesday of July…I’m cooking hot dogs to celebrate National Hot Dog Day!

The term picnic may derive from a 1649 French burlesque satire about the main character, Pique-Nique, and a complex story about food shortages and lavish meals enjoyed at other people’s expense.

April showers brought us May flowers and warmer days. The patio furniture is out. I spent a small fortune on flowers, and the grill is getting ready for BBQ season.

Since we love pasta and can’t’ stop eating it, there are a lot of recipes that help us switch from the meaty, long simmered sauces of winter to fresh, lightly sauced recipes for spring.

Hey, everybody. Welcome to mid-March and to March Madness. Keeping up with the games requires watching a lot of television over the rest of the month, and you’ll need lots of food to keep you energized. My basketball fans tell me the food of choice is pizza.

Welcome to mid-February! It’s a short month but not short on things to celebrate: Black History month, Groundhog's Day, Valentines, Random Acts of Kindness Day and Presidents Day, and Mardi Gras and the Lunar New Year. It’s also the start of Lent, where meat may not be on the menu on Fridays and, in case you don’t know, we welcome the astrological sign of Pisces on the 19th, symbolized by two fish. So, seafood’s on the menu.

Of course, a new year requires that we discuss the 2026 food trend predictions. One of my favorites is topping the list. It’s a protein-packed superfood, often overlooked because there’s flashier options.

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!

It’s still cold outside, and I guess that’s the weather for a while since Punxsutawney Phil saw his shadow on Groundhog Day - predicting six more weeks of winter. So don’t put away the slow cooker!

Like me, did you wake up January 1 wondering: what am I going to eat and drink this year?