One of my favorite classes in culinary school was titled Cuisines Across Cultures. This class, obvious by the title, explored the ro...

I have never been one to have a sweet tooth; in fact I have always considered Fourme d'Ambert and a nice vintage port to be my ideal...

Well I have never been to Tuscany, but as I cook this dish and serve it with a well balanced Pinot Noir I imagine I am there cooking in ...