Author : Vic Panichkul

Want a no-fuss, foolproof and straightforward recipe that will dazzle your Christmas dinner guests? Behold! The perfect ham is here. The sight of this beauty will amaze your guests, and […]

Having lived on the Gulf Coast, East Coast and West Coast — all crab-laden areas — I consider myself a crab expert. So, which crabs are the best: the large […]

I’ll confess, fresh apples don’t tempt me in the way they tempt some people. The idea of biting into a crunchy apple, be it red or golden delicious, does nothing […]

Sometimes my most frustrating days in my life end up being the most productive and inspiring in the kitchen. It’s as if I just need to forget about life’s worries […]

I never tasted fresh, line-caught albacore until I arrived in Oregon 20 years ago. I didn’t know what the all the fuss was about until I tasted it myself. Call […]

Swiss chard always has been a mystery to me, walking the line behind collard greens and kale, both of which I’m much more familiar with. But walking by the produce […]

For most of us, dandelions are obnoxious weeds. They’re something to be pulled, yanked and banished from well-manicured lawns. But consider this: Their leaves are edible and according to the […]

There’s something familiar with deep frying fish, but there can also be an exotic side. As Americans, we’re comfortable with battered or breaded and deep-fried seafood: shrimp, fish, squid, oysters. […]

Don’t let the name “chipotle” intimidate you. A chipotle pepper is a common jalapeño that has been smoke dried. Its flavor is amazingly complex, smoky, earthy and usually only packs […]

One of the things I miss most about living in Texas is Tex-Mex food. I also miss our summertime sojourns to Colorado and trips through New Mexico that would expose […]