'Chefs'

Here’s a recipe suitable for Easter dinner or for anytime for brussel sprout lovers. Stop wrinkling your nose, some of us…

Tucson restaurant news

The James Beard nominations are out and Janos has been nominated for outstanding chef, not…

On Wednesday, The Early Show had Bon Appetit Magazine’s restaurant editor Andrew Knowlton speak about  predictions for 2010’s food selections.

To start, Andres Knowlton talked about…

Today, the Wall Street Journal had an article talking about the new trend in consumers’ interests - gone is America’s infatuation with…

In the true spirit of the holiday season, Chef Janos Wilder has once again teamed up with Randy Spalding, special education teacher at Pueblo High, for “Janos Southside”.

Now in its 9th year, this annual event has become a delicious…

Yesterday, my friend Carolyn and I started preparing for our annual LAFF Christmas Party (LAFF is the informal women’s social group…

Everybody’s favorite Jewish grandmother — bubbe at 83 years young - is getting her own PBS show.

Oy vay, imagine that. What’s not to like?  Eat, eat, it will make your strong.

Here’s a preview of what’s in the…

My foodie-est friend and food/dog writer Edie Jarolim invited me to go with her to CRAVE Arizona, a weekend event filled with food, wine, and other festivities. We went to Scottsdale on Friday for a special lunch hosted by Michael…

I came upon this video on “How to Make Cheese Crisps” from provolone cheese that looked so easy and mouth-watering good that I just had to share.

I came upon it while playing with a new “techie tool”…

I had heard for quite a while that Julia Child was a spy during WWII and fondly shared it at parties to get looks of surprise from men and women alike, but I only believed it part way as an…