It is a gorgeous Sunday morning here in Daytona Beach Shores. I have had my sunrise walk and a wonderful breakfast and yet I still feel compelled to sit out here on the oceanfront balcony and do a post on an authentic Cheez Whiz Philly Cheesesteak sammy.

My most glorious spousal unit’s Aunt Doris spends a lot of time in the kitchen between fits of nagging Uncle Ralph over how much time he spends at the golf course or how much sawdust he generates in his basement wood shop.

Springtime in central Texas is just peachy. And it’s no wonder: millions of pounds of these drupes are grown here. I didn’t really pay attention to this until, a few years ago, we wandered off the beaten trail and noticed folks hawking...

You may have noticed that I have been a bit preoccupied lately. I didn't do my normal two posts last weekend and I didn't do my normal Saturday Morning Post (pun intended) this morning.

Posted by johngl My most glorious spousal unit discovered some 8″ diameter paella pans for less than $10 each. Never one to caught short of pans, we purchased four of them. Finding myself with some time to cook this afternoon, along with some duck and...

Posted by johngl for my friends at Keeper Collection and the Wine and Food Foundation of Texas. AUSTIN, TX (November 28, 2009) – After submitting their renditions of recipes from Chefs Bull, Cole, and Rathbun from the Texas Wine and Food Foundation’s...

Posted by johngl This time of year it is pretty easy to find bone-in rack of pork. If you cut a rack into individual chops, you’ve got yourself a real “ribeye” style treat (Texans tend to call this a cowboy cut).  If there are only a few of you,...

Posted by johngl About a week ago, we got the 2009 edition of the Cook’s Illustrated compendium in the mail. These are indexed volumes of the entire year’s worth of magazines.  I have then going back to 1193. Uh, wait, let’s try that again: 1993....

Posted by johngl I love going to the historic Driskill Hotel, especially when they host an event featuring close to 70 red wines, about 20 different kinds of bubbly, and food from 22 of my favorite restaurants. How could this possibly be a bad...