To aspiring chefs who filled Hance Auditorium at Johnson & Wales University on Thursday, the man with the razor-like Chinese chopper knife was an artist - a poet whose ingredients and precise cuts mingled like rhymes in a verse.
By Catherine Rabb | Special Correspondent
| March 9, 2010
A few weeks ago, I wrote about wine rating systems. My aim was to suggest that wine buyers should learn to trust their instincts, rather than buy wines "by the numbers."
By Tom Hanchett | Special to the Observer
| March 9, 2010
You know you're in South Carolina when the barbecue restaurants serve hash. What's hash? Well, one of the closest places to Charlotte to find out is Burk's BBQ in Rock Hill.
By Jim Romanoff | Associated Press
| March 9, 2010
The same natural chemistry that makes asparagus so notoriously hard to pair with wines also gives it a fresh grassy flavor that makes it an excellent match for so many foods.
It sort of crept up on me - the fact that I suddenly really like eating salmon. Soon after salmon's health benefits started making headlines, I began buying salmon whenever it went on sale at the supermarket.
Browse the collection of Observer-tested recipes from Food Editor Kathleen Purvis and other trusted publications. Or you can search recipes submitted from readers around the region.
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