Food and Cooking

May 29th, 2017 This is an unusual recipe in many ways, not the least of which is that it is a perennial family favorite. It's the one dish that my college-student son requests whenever he is…

March 3rd, 2017 Mr. Creosote's Diner is the newest room addition to the Cigar Weekly forums. Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their…

The word 'heirloom' has overtaken 'organic' as THE trendy term in food circles. It originally applied to fruits and vegetables whose seeds were collected, preserved and passed down through…

Lately, I have begun a culinary journey into the world of charcuterie.  This term is derived from the French words for "flesh" (chair) and "cooked" (cuit). It dates from the 15th Century, and…

Contrary to what you might think, barbecue is not the only thing I use my smoker to make. In fact, a smoker is a versatile tool that can smoke everything from poultry to cheese. I've even seen smoked…

By now (if only from the number of articles I’ve written on the subject), I’m sure you’re aware that I am not just a casual fan of barbecue. Barbecue is probably my favorite food group, and would…

I'm one of those people who generally hate squash. Crookneck, zucchini, spaghetti – to me they are all disgusting. Cool weather like we’ve been experiencing this past winter all across the country…

Be it on Thanksgiving, Christmas or Easter, ham represents a traditional holiday feast dish. Any decently sized ham will serve a lot of people at the holiday table without breaking the bank. Plus,…

The Virtual Gourmand 14: Makin' Bacon! PUBLISHER'S NOTE: This article was originally published April 2011 in the CW Magazine. With the recent cold weather, it is the ideal time to try this technique…