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We love the lively heat and distinctive smokiness from cooking over a bed of glowing red and white-hot coals any time of the year, which is why we have a whole chapter on grilling in our cookbook “Can...

The classic margarita from my book “Freezer Door Cocktails” calls for four things — tequila, orange liqueur, sugar and lime. This variation, inspired by a cocktail at Bitter & Twisted in Phoenix, keep...

The traditional Passover food matzo brei (rhymes with fry) is essentially matzo fried with eggs, or scrambled eggs with matzo, depending on how you look at it. The holiday requires observant Jews to s...

When I think of Hawaii, I think of coconut trees softly swaying above white beaches with big blue waves crashing against the shore, and I think of the many days I spent swimming and drying off in the ...

Sometimes a chicken nugget is just a chicken nugget. Sometimes it’s a crisp, panko-crusted strip of chicken breast with a sweet and tangy sauce. This is the latter. Super Bowl Sunday is snack time at ...

The cheese ball is a cliché. I believe, however, that like the pig in a blanket and the baked potato, the cheese ball is so cliched it has actually become cool. Socially acceptable or not, when this d...

Crabcakes are a favorite seafood meal anytime of the year What better way to celebrate the start of fall than with an easy delicious vacation-type meal any time of the week. Making crabcakes with the...

On a recent visit to see my son at the University of California, Davis, I wandered into a lab at the Robert Mondavi Institute for Wine and Food Science … as one does. A bunch of students were prepari...