Cambridge chef takes staff on tour of SouthCoast suppliers

Cheese and beer have more in common than you might think. Temperature is important. Acidity is important. Fresh ingredients are important. And a balanced hand is the key.

Savoring summer's bounty

It’s about time to give in. To tomatoes, that is, along with theother bountiful vegetables of summer.

Reader Exchange: Grilled food even better with sides

Labor Day might mark the end of family vacations and campersknow they have limited time to still enjoy the great outdoors thisyear. But by no means does it mark the end of grilling season -many Midwesterners grill year-round. Grilled turkey, hamburgers andbrats taste unbelievably good when the mercury drops belowfreezing.

Country fair fare

She's the type of woman who gets excited at the prospect of making homemade tomato juice. The type of woman who honours her grandmother by continuing the tradition of baking her prize-winning rhubarb custard pie.[...]

Behind the scenes on the circus train with Chef Michael Vaughn - The Sacramento Press

The Sacramento Press

Behind the scenes on the circus train with Chef Michael Vaughn The Sacramento Press Some of the items Vaughn cooks include honey mustard grilled lamb, creamy asparagus soup, jalapeño bacon cornbreaded Frenched pork chops, pecan pie and 7-Up ... and more »