TASTY TRIX

This is a sponsored post in collaboration with Johnsonville sausages. The opinions, words, thoughts, and ideas are 100% my ...

In my post about Anna Marie Hahn , aka the Blonde Borgia, I discussed the origins and the rise of the female poisoner as a cultural archet...

Soviet serial killer Andrei Chikatilo - fittingly dubbed the Butcher of Rostov and the Red Ripper - holds the dubious distinction of being...

While it is true that serial killers are statistically more likely to be men, women are perfectly capable of racking up an impressive bo...

In honor of the wondrous, gloomy, and shadowy month of October - temporal home of the year's best holiday, Halloween - I bring you ...

In general, I am not a huge fan of recipe contests.  All too often lately these things seem to revolve around how adept one is at badgerin...

Just when I start to get smug about h ow well my 5:2 Diet is going , I go and make a pig's breakfast of it. Indeed, my last "fast...

I generally cannot stand the idea of diets. There's always something you're supposed to cut out forever and ever. Going Paleo? B...

One of the things I love most about travel is - surprise! - eating, drinking, and tasting a variety of new dishes and flavors. I am especi...

The theme for the July Creative Cooking Crew Challenge, hosted as always by the lovely and talented Joan of Foodalogue and Lazaro of Laza...

I was binge watching Hannibal when I got the idea for this dish. I have always been drawn to fiction that intelligently explores the dark ...

Color. That is the theme of this month's Creative Cooking Crew challenge, hosted as always by the lovely and talented Joan of Foodalog...

I fell in love with Polish food when I visited Krakow a few years ago. While there, I ate my weight in sausages, wild boar, Hunter's ...

I did not invent the concept of the socca flatbread pizza, though I wish I had, because then I could brag about what a genius I am. Alas, ...

I made a surprising discovery recently while doing some research for my monthly Style recipe column. The concept of brunch, which I had l...

As a professional food writer, food blogger,  and sometime paid cook, I believe people generally expect me to be obsessed with cooking sho...

Nothing will shake me out of my blogging doldrums like a good old Creative Cooking Crew challenge. This month's challenge, hosted...

Do you really need me to tell you how to make a simple stir fried rice dish I made for dinner one weeknight? But what the heck - I'l...

Pasta and cream. Not exactly a New Year's resolution friendly dish. But that is kind of my point. I am posting this simply because I...

Recently, a representative from the U.S. Highbush Blueberry Council saw my recipe for seared duck breast with blueberry sage sauce and i...