People often ask me if I’m planning on having any more kids, or if I’m going to attempt the clichéd ”try for a boy” because I have two daughters.
The answer? No.
Finis!  Kaput!  Done!
Not only do I …

The cuisine of Yucatan, Mexico, sometimes comes under fire from the uninitiated for being too subtle in flavor, too basic, and ultimately, not “Mexican” enough. And while it can sometimes lack the pizazz (”Pizazz?” What …

Sing a song of sixpence a pocket full of rye,
Four and twenty blackbirds baked in a pie.
Our friends at The Manhattan Food Project mentioned something about meat pies recently, which never fails to remind me …

We recently read a survey listing simply “dips” as one of the most popular foods served at a Superbowl party. They’re hot (sometimes), they’re filing, and they serve as a great buffer for a stomach …

“Would you like a free sample of Bivalve, Abercrombie’s newest scent for men?” *
We ate a lot of shellfish in Maine. We scarfed dozens of Pemaquid oysters and buckets of tiny, briny clams, softish-shelled lobsters stuffed …

Once a year or so, I go through this bizarre, inexplicable phase wherein I can’t tolerate the thought of eating shrimp. It’s brought on by nothing at all in particular, but sure enough, offer me …

Though this recipe from Evil Shenanigans looks a little too involved to whip up without planning ahead (and is certainly more complicated than jumping on the phone, dialing up “Me and My Egg Roll,” and …

On the odd occasion when I want to go out of my way to please my husband in a culinary manner (whether for purposes of evil or for good) I trot out a massive kettle …

Somewhere, out there (beneath the pale moonlight) exists a magical spell book of pure evil, which is bestowed upon newly hired school photographers. I suspect that this is bequeathed to them in a secret “Skull …

From time to time, I run across someone on the internet that tickles my funny-bone in a way that makes me want to throw myself at them and beg “Please! Please be my friend!” Sally …