"There are wines that make me want to go home and go to sleep, and... wines that make me want to go home and have sex with my wife." —Harry Root. (I'll tell you which he poured at his recent tasting)
So it's Nat'l Self Improvement month. Cool. But think about it—what does "self improvement" really mean? Here, 5 everyday (not ordinary) 20-somethings weigh in on how they're trying to do just that
Having negative people in your life can weigh heavier on you than you think. Here's how I—a gal who abhors confrontation—said goodbye to some of mine... (kitchen photo by Helene Dujardin)
Last week I attended a taste testing party for Crown Royal's new maple-flavored variety. Read on for photos of the event and to see what I thought of the novel spirit
Last week, blogger Tim Brennan got us thinking about artist-types and their predilection to suicide. As a psychiatrist, I had to weigh in (also, college kids? You need to read this)
Sound(wo)men. Hate 'em or love 'em, the people who work the knobs at your gig can control your fate. Here I explain how, and give examples of what NOT to ask them (e.g. Hey man, where's the bathroom?)
Banish holiday cooking fears with this delicious and easy tart. It comes together in minutes and makes delicious use of one of fall's most celebrated fruits
If you've ever wondered about growing fruit—how, when, where do I start?—wonder no more! A new society's coming to Charleston that I think you will find a fruitful experience
A Carrie Bradshaw utopia? A beret-wearing "artiste" scribbling mindlessly? Author Holly Herrick sets the record straight on what the life of a writer is really all about
Here's what Julia Child said to me at a food and wine festival (circa late 1980s) about how to go about becoming a food writer, and a peek at the famed French kitchens of Le Cordon Bleu
Increase your libido, renew your energy, sleep better—the big lesson I learned in my mid 30s that helped bring my feel-good factor back (this is Blog 1 in a series on this topic)
Sure, in today's world we can find good-quality "stocks in a box" and gourmet quality demi-glace, but nothing replaces the slow, steady, fragrant simmer of a homemade stock
