This time of year, my barbecue grill starts calling to me. So despite the temperatures in the mid-40s with drizzling rain, I decided I was ready for some ribs. When I first grilled ribs many years ago ...

Note: Cooking For Pleasure is a new column by Patty Schied, a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a ...

“Do you still enjoy cooking?” I’ve been asked this question regularly throughout my career as a food blogger, line cook and now food staff writer. It happened again recently when I spoke to students ...

Editor’s note: The IJ is reprinting some of the late Beth Ashley’s columns. This is from 2013. We were expecting friends for dinner recently, and I thought it was time for me to do the cooking. My ...

Cinnamon-Apple Pork Chop photographed in the St. Louis Post-Dispatch photo studio on Wednesday, March 21, 2018, in St. Louis, Mo. (Nikos Frazier/St. Louis Post-Dispatch/TNS) Cinnamon-Apple Pork Chop ...

Fine dining vs casual dining explained. Discover what professional chefs actually choose when eating out and what truly ...

Some people just can’t get enough pork. If you’re one of those people, head to Cook Street School of Fine Cooking, 1937 Market Street, for “Pleasures of the Pig.” The dinner, originally scheduled for ...

It was easier that way, and more economical. Also, I’m lazy, and getting more than one meal out of one day’s cooking appealed to my slothful side. A dinner of corned beef turns into corned beef ...