POSTED // Apr 8,2009 - Roasting asparagus at a high temperature with a drizzle of olive oil and sprinkling of sea salt creates an entirely new personality for this springtime staple. It maintains the essence and the inherent moisture of the asparagus but adds a depth of flavor, caramelizing the exterior while cooking the stalks to the perfect stage.

POSTED // Mar 18,2009 - As the stock market teeters and we’re all trying to cut corners, ancient Chinese wisdom says, “It’s good to remember the economic benefits of shopping at the Southeast Supermarket.”

POSTED // Mar 4,2009 - Having been lucky enough attend a preview of Chef Dave Jones’ winter-into-spring menu at Log Haven, I’m here to report that it’s still worth the trip up Millcreek Canyon.

POSTED // Feb 26,2009 - For decades, the square stone building around the corner from Trio downtown was home to Janet Russell Candiesa funky old sweet shop that catered to a loyal clientele. Then along came Xocolate, ushering the new millennium in with a sleek look and the kick of dark chocolate infused with hot chiles.

POSTED // Feb 13,2009 - What recession? On Wednesday nights, Lug%u4BAF Restaurant is packed to the gills. Im willing to bet most diners go for chef Greg Nevilles wood-oven Wednesday specials, including $9 baked pastas, pizza and regional wine flights. And well they should. But we went for the whole fish.

POSTED // Jun 11,2007 - The adage “everything old is new again” applies equally to food and fashion. But when it comes to fashion, that’s not always a good thing. Whose idea was it to revive those gigantic belt buckles, anyway? However, with food, there’s...

POSTED // Jun 11,2007 - Every cook has a favorite kitchen tool, or two. Maybe it’s the perfect lemon reamer, a knife or a cleaver, or some basic gadget that’s been with the cook over the years and through many a kitchen. So, just for fun, we asked a few local food...