It’s the dog days of summer. It’s hot. It’s sticky. How many chef and tuna salads can your family eat before they say, “Enough”?
The steps to from-scratch hollandaise seem fussy and overly complicated. I don’t want you fiddling around with raw eggs and hot butter that curdles so quickly.
When I tell you I finally made it down to sample authentic European pastries, cakes and gelato at Sokolata in Spring Hill, I’m saying I did it in a big way.
If you had to conjure up a picture of what it means to be from Appalachia, you might picture two women sitting outside, stringing green beans and chatting about life.
A meal of biscuits and gravy is a long-held Appalachian breakfast staple — one that uses up the tasty skillet leftovers to create a delicious, tummy-filling dish.
In breaking local food news, I was thrilled to learn that the long-awaited Karubee’s Jamaican Restaurant finally found a home and is now open for business.
I have quite a few healing tools in my toolbox. My shopping list and my kitchen are two very important ones. If you have a garden, you can add that to the healing toolbox as well.
Nine West Virginia restaurants have been honored by Wine Spectator for offering the best wine selections paired with equally fine cuisine. That’s quite an honor, although the local list is a little shorter than years past, when as many as 11 to 13 Mountain State restaurants were recognized.
My 10-year-old daughter asked me if I could make soft pretzels with her the other day. Ummm, heck yes — I didn’t even need to think about how much I already love fresh, hot, soft pretzels.
Pretty much every time I’m bee-bopping around town enjoying a drink or dinner, checking out a local event or zipping through the grocery store, someone I see is going to pop the question: “So Food Guy, what are the best new restaurants in town?”
Blackberry season is here. Since I’ve heard that snakes favor the blackberry bushes as hide-outs, I’ll allow you to go alone into the fields and hillsides to pick the ripe, dark and juicy, plump berries that signal it must be summer. I’ll be waiting in the car.
Looking at the dried green and brown clumps of beans he calls “Leather Britches” is enough to take Mike Costello back to the childhood celebrations his extended West Virginia family and friends always had around the last Monday in May.
West Virginia maple syrup production nearly doubled in 2019, according to the latest numbers from a report conducted by the West Virginia Department of Agriculture and U.S. Department of Agriculture-National Agricultural Statistics Service.
I gave a recipe for ball park pizza in an old column many moons ago. Or maybe it wasn’t that long ago when I offered my “Take Me Out to the Ballgame Pizza.” I know paper had been invented by the time I was doing my writing.
West Virginia often joins other states listed under headlines like, “The Most-Iconic Food in Every State,” “The 50 Foods Each State is Known For” and “The One Must-Eat Food in Every State.”
This is the time of year when our house is filled with the scent of pungent herbs, simmering beef broth and fish sauce. Vietnamese cuisine takes center stage as the herb garden begins to flourish.