They say (whoever they are) that it is good to admit your weaknesses and addictions. I try to spare folks most of my politically incorrect addictions, yet one I gladly fess up to is my affection for warm pub pretzels with grainy mustard. Deschutes Brewery in Bend, Oregon does a wonderful job brewing. Their Pale…

Panini are one of those great foods that is all about techniques with unlimited variations. Here is a pastrami and havarti cheese, with mayo and horseradish, one of my favorites. This one was done with pugliese, but most any kind of bread will work, try Eastern flatbread for something different, or slice a baguette lengthwise. For fillings,…

Want to be a better cook? Learn techniques. One of the easiest and best is how to do a chicken breast sautée. The variations are endless, the technique is simple.   This is sautéed chicken breast, with a mushroom and creme fraiche sauce, with crispy garlic, on a bed of spinach. Looks impressive, tasted great,…

Comedians love to poke fun at airplane food. Yet at times it is a joy. Last Saturday evening on a flight from Orange County to Seattle I had a memorable meal. Noise blocking headphones created a quiet oasis from the roar of the engines, some good Celtic music set the mood, the darkened cabin added…