...to point you towards a new website: Drop by Food2.com today for a free sample of crazy good food, drink and pop culture ( http://www.food...

I've abandoned this blog, I know. And lost my readers, no doubt. But for once I have a decent excuse, which is this: Yep, that's my ...

I threw a (mostly) vegan dinner party on Sunday, and no one starved. In fact, the food and company were delicious and plentiful. I say &qu...

Fun little experiment on this site , with the following instructions: 1) Copy this list into your blog or journal, including these instructi...

Fall is looming, even if the temperatures don't show it. Labor day is literally around the corner and my enormous maple tree is flecked ...

Ah, the mighty leftover. Last week I made a delicious risotto loosely based on a Cooking Light recipe. It was a veggie-packed risotto in a...

What is it about tiny fruits and vegetables? Why do I find them so endlessly appealing and adorable? Take these mini eggplants: ADORABLE! A...

Change is good...change is good...sometimes I have to tell myself this, creature of habit that I am. But change is good, it's exciting a...

Oh, delicious! I slow roasted the salmon using Bill Granger's method--steep a handful of cherry tomatoes and a couple bruised garlic cl...

Blackberry Farm feeds mind, body, and soul with untold luxury (Some content originally published in Cityview Magazine. Photos by Christie Ch...

This fall has flown by so quickly that it really seems like Thanksgiving just happened. I had the pleasure of hosting my lovely family this ...

I made both of these this week and realized that I've made a lot of subtle changes that aren't reflected in the original recipe. An...

No time for a real post, but I thought I would link to some recipes I've found online and made recently, to varying degrees of success. ...

Originally published in Cityview Magazine. Rooms For Improvement Downtown’s newest upscale eatery has the right idea, but needs to find its ...

Originally published in Cityview Magazine. A Foodie Divided: The roots below Maryville’s newest hot spot might surprise you. I have a confes...