• Fennel: The Spice of Angels - Fennel is quite versatile. It can be braised, roasted or sautéed and incorporated into a wide array of dishes. Personally I like roasted fennel the best. Simply cut it into chunks, coat it with some olive oil, add salt and pepper and the herbs of your choice, and roast it in the oven at 350 degrees for 30-40 minutes. This is a simple yet splendid way to enjoy fennel. Or, try roasting combinations of fennel and other vegetables. It pairs well with root vegetables such as carrots, celery root, parsnips, and onions. (Added: 24-Apr-2008 Hits: 126 Rating: 0 Votes: 0)

• Fiesta! - Need a little spice in your life to tide you over till daylight savings time? How about a margarita party! (Added: 18-Feb-2004 Hits: 893 Rating: 0 Votes: 0)

• Fire up the Grill! - Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and perspectives you encounter, the greater the diversity of opinion that arises. (Added: 16-Jun-2004 Hits: 892 Rating: 0 Votes: 0)

• First-Date Food - I was in the midst of not one, but two stuffed lobsters when for a moment, my mind briefly strayed from my ravenous escapade. Lobster, as everyone knows, is a rather messy food and I was devouring mine with wild abandon. As I paused and contemplated the scenario I said to my wife: "This is definitely not first-date food." (Added: 13-Feb-2008 Hits: 79 Rating: 0 Votes: 0)

• Flour Power - This is the first of a two-part article about flour. We begin by delving into the different types of flour and their distinguishing characteristics, and conclude by examining the myriad of ways that flour can be employed in cooking. (Added: 6-Aug-2008 Hits: 0 Rating: 0 Votes: 0)

• Flour Power - Part II - In the Previous edition of "Food For Thought" we discussed the different types of flour and their uses. Now we immerse ourselves in the particulars of how to cook with flour. (Added: 14-Aug-2008 Hits: 0 Rating: 0 Votes: 0)

• Follow The Recipe - Recipes. What would we do without them? Can you even imagine a cookbook without recipes? (Added: 22-Sep-2004 Hits: 470 Rating: 0 Votes: 0)

• Food For Love - Probably one of the most challenging nights to book a reservation at a top New York City restaurant is on Valentine's Day. (Added: 11-Feb-2004 Hits: 324 Rating: 0 Votes: 0)

• Food For Thought: Don't Be Chicken - As I thought about my menu tonight I found my mind pondering the array of reactions individuals have to this wonderful fowl. I think about things like that. That's why I'm a food writer. (Added: 14-Jan-2004 Hits: 1485 Rating: 0 Votes: 0)

• For Whom the Bell Tolls - Bell peppers, like all peppers, belong to a large group of plants known as the nightshade family, which also includes potatoes, tomatoes, and eggplant. Bell peppers are in the same genus as hot peppers but bell peppers however, have a recessive gene that eliminates their capsaicin, the substance that fuels the hot pepper's fire. (Added: 4-Oct-2006 Hits: 284 Rating: 0 Votes: 0)

• French Food - What comes to mind when you think of French cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag? There are many facets to French food and cooking. (Added: 15-Sep-2004 Hits: 417 Rating: 0 Votes: 0)

• Friuli - Austrian, Hungarian, Slovenian and Croatian influences are evident in Friuli's culture, history, and even politics, (the border with Slovenia has shifted a number of times over the ages). Naturally, these influences can be found in the food as well. Viennese sausages, Goulash, and strudel are just some of the traditionally non-Italian fare found in the area. (Added: 26-Apr-2007 Hits: 383 Rating: 0 Votes: 0)

• Garden Variety - Like many chefs, I enjoy growing my own herbs and vegetables. It's one of the many activities that I love about spring and summer. My garden consists of certain staples, a cast of regulars that I would not due without, as well as a few potluck items. The standard players always include tomatoes and hot peppers, as well as the herbs thyme, parsley, basil, oregano, rosemary, and cilantro. (Added: 3-Aug-2005 Hits: 399 Rating: 0 Votes: 0)

• Get a Leg Up - The leg meat of the animals we customarily utilize as food is often under-appreciated, misunderstood, and erroneously maligned. A target of American food neurotics, aided and abetted by culinary ignorance and arcane nomenclature, the leg has remained shrouded in fat-phobia and mystery. Let's jettison the irrationalities and clarify what's left. Maybe you'll become a leg-man too. (Added: 2-Aug-2006 Hits: 296 Rating: 0 Votes: 0)

• Get The Point? - A knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but their blade is their primary instrument. You can get away with that cheap peeler, and you certainly don't need a spoon rest, but a good knife is indispensable. (Added: 28-Jul-2004 Hits: 270 Rating: 0 Votes: 0)

• Getting Saucy! - Sauce making is a cornerstone to successful cooking. A sauce can either make or break your dish. (Added: 7-Jul-2004 Hits: 505 Rating: 0 Votes: 0)

• Go With Your Gut - What guides your decision making process when you peruse the dizzying array of options on a typical restaurant menu? Of course the immediate discriminator is whether you enjoy a particular food or not. But after eliminating the things that you dislike, how do you then choose amongst the acceptable offerings? (Added: 13-Sep-2006 Hits: 247 Rating: 0 Votes: 0)

• Going Bananas - Bananas taste best when ripened off the tree. They are usually shipped green to extend their transportation and shelf life. As they ripen they become speckled with dark brown spots. Smaller bananas tend to be sweeter than their big brothers. Generally it is best to leave them out of the refrigerator. They can be refrigerated but their skin turns dark brown to black. To hasten their ripening, place them in a paper bag. (Added: 17-Apr-2008 Hits: 143 Rating: 0 Votes: 0)

• Gourmet Food? - What exactly is "gourmet" food? By the book, gourmet food is characterized by high quality, accurate preparation, and artistic presentation. Let's tease apart that definition. (Added: 8-Jun-2005 Hits: 211 Rating: 0 Votes: 0)

• Grandma’s Biscuits & Gravy - Every morning Grandma would get up before dawn and labor to produce, in my opinion, the greatest comfort food of all time. Indescribably flaky and delicious biscuits topped by a decadently rich and creamy sausage gravy. (Added: 13-Oct-2004 Hits: 1759 Rating: 0 Votes: 0)

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