By William S. “Sandy” Kaplan

When I cook (something my wife says I don’t do enough) I like to do something special. There are times I like to experiment with ethnic dishes or an unusual main course. For a special occasion, or for no occasion at all, I sometimes like to do a flaming dessert to dramatically end a leisurely dinner.
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By Sarah O’Kelley

Haricot vert. The very words evoke images of delicacy. Of course, you could just say green bean, but really that’s no fun.
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By Larry Bartlett

The Levee House Café
127 Ohio Street
Marietta, Ohio 45750
(740) 374-2233

In bygone days, Ohio River steamboat crews and passengers found love for sale at La Belle Hotel, on the waterfront at Marietta, Ohio.
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By Rhonda K. Findley

Monique Wells and Julia Child are two of a kind. How so, you might ask with a chuckle. After all, Julia Child is a legend. She taught Americans how to cook French food. She began television cooking and celebrity chefs. Julia Child is a pioneer. And, Monique Wells . . .
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By Susan Cole Dore

Inspiration, whether culinary, artistic, or philosophic, appears in many guises. One Sunday evening, faced with the copious remains of my daughter’s school’s barbecue chicken fundraising dinner, I cast about for refrigerator space. Leftovers! I really couldn’t endure the idea of eating barbecue another day.
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By Scott Simmons

For many a Southerner, spring is heralded by the mayhaw season. Nothing is as sure a sign that spring has arrived down South than hard wood trees beginning to green up and finding mayhaws floating on the water in sloughs, bogs, bayous, and along the roadside in flooded woods.
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By Mary Tutwiler

Some foods are evocative of events, or places. I’d never eat king cake at thanksgiving. Nor could I visit Bayonne and not find my mouth thinking of ham. Other foods though, stir other emotions, when two worlds, taste and intellect collide.
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By Rhonda K. Findley

Picture this—You are the King of the Grill. Your neighbors peak over the fence to catch a glimpse of your technique, your equipment.
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By William S. “Sandy” Kaplan

Summertime in South Louisiana isn’t determined by the calendar. If the crawfish are big, the humidity is above 92 and the temperature is in the high 80s, it’s summer!
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By Chris Segura

SEVILLE — The waiter was elderly and elegant in his tuxedo shirt, black tie and even in his refusal to accept our order for paella valenciana.

I sighed.
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