The food holidays are piling up in May
The food holidays are piling up in May. By Frank Whitman It’s going to be a busy food weekend for Marsha and me. Cinco …
The food holidays are piling up in May. By Frank Whitman It’s going to be a busy food weekend for Marsha and me. Cinco …
Surprising Pacific Rim flavors at California eateries By Frank Whitman Our arrival in Los Angeles coincided with the arrival of the latest atmospheric river. In …
Jacques Pépin is in love with chicken By Frank Whitman Chicken is a reliable go-to meal for both restaurant chefs and home cooks. But for …
Connecticut Women in Wine By Frank Whitman The invitation from JoAnn LoGiurato announced a wine tasting to celebrate women in wine. Scheduled for International Women’s …
How would you like to snack tonight on Beef Wellington, wood-fired pizza or poached pear with burrata, pear butter and arugula? Maybe you’d like to …
New-found status for Shrimp By Frank Whitman Shrimp are having a moment with new-found status on fine dining menus. You’re right if you’re thinking that …
A recipe from Frank’sFeast.com Marsha’s Shrimp Creole Adapted from the Sea Island Cookbook (Mrs. Leo Arnold) 2 lbs shrimp (Size 21/25; wild, frozen) ½ green …
There’s a category of restaurants across the south called meat and three. These beloved restaurants serve home-style food – bountiful plates of southern favorites available …
Give me a thumbs up if you’re a fan of British food! Do you even think of it beyond everyday fish and chips or one-liners …
With his close-cropped gray hair, sparkling eyes and broad grin, John, our waiter at Farmhouse at the Crossroads, made us feel welcome right off the …