Elotes are street food found all over Mexico or in the States wherever Mexican-Americans assemble. Corn, roasted or boiled in the husk, served on a
Is Interpreting a Wine Like Interpreting a Work of Art?
Philosophers who think wine and food cannot be works of art often argue that smell and taste, unlike vision and audition, fail to provide a
Riesling is the New Black
In the battle between a severe head cold and a wine review, the severe head cold won this weekend. I can’t give a fair assessment
Amuse Bouche
News from the world of food and wine that you might have missed this week Wolfgang Puck joins Top Chef judging panel. If you think
Recipe of the Week: Cheddar, Beer, and Mustard Pull-Apart Bread
Adapted from a recipe by Smitten Kitchen One of the “enduring memories” from my childhood is the welsh rarebit my mother served for a quick
Do Diners Want Authenticity or Flavor?
Joyce Goldstein, San Francisco chef and author of one of my favorite cookbooks, launched a rant last week that seemed to sum up the current
Exploring the Philosophy of Food and Wine 