Okay, okay, so some of you might also follow the Glass Onion on Facebook, and you might be a bit peeved with my premature announcement of our cookbook’s arrival. What can I say? I jumped the gun; I simply willed Glass Onion Classics to be here sooner, but when you order 1000 copies it evidently takes a bit longer. (more…)

If any food item has the power to bring me back from the blogging wastelands — it would have to be the oyster. The return of cooler weather down South(and consequently cooler waters)always heralds the return of oyster for me. I enjoy every preparation — on the half shell, fried in po boy, or poached in my father’s oyster stew. (more…)