Clafouti has a nice, custardy taste -- and you don't even have to take the pits out.

Yes, you have to kill it -- but that's part of the ceremony. And it tastes oh, so good...

You don't need to go on a diet to loose weight. Check out a healthy recipe that doesn't get rid of your favorite ingredients.

Mom deserves breakfast in bed, and this simple recipe will make it an event to remember.

Grilling season is upon us. Which means, as a cooking teacher, I'll soon be inundated with questions about marinades and rubs.

I've got a great recipe for you, for steamed mussels. It was inspired by currency issues. Stick with me on this one.

Shawn Giordano, a private chef for a family on New York's Upper East
Side, perfected the craft alongside Wolfgang Puck. Giordano started at
Spago Beverly Hills, then continued at several other restaurants owned
by Puck. When he's relaxing at home, Shawn likes to prepare dishes that
remind him of his childhood in the Hudson Valley, where "everything was
homemade." His Italian-American father even pressed grapes to make wine
for the family.

Real men drink red (with fish): Well, it's not always true, but it's catchy.

Another catchy writer, William Shakespeare, wrote in Othello: "Come, come, good wine is a good familiar creature if it be well used."

So how can you best find your way through the ever-expanding cheese arena?

Choosing the right white wine can be a bit tricky. For example,
choosing a chardonnay over a pinot gris can completely change the
texture and flavor of a meal. A heavy, high-alcohol, oaky white can
overwhelm the flavor of a dish, while an aromatic fruity white with
good acidity can elevate a dish to a whole new level of pleasure, a
truly ethereal match. Believe it or not, the wine can change the
temperature of the moment.