Forget the love angle on spring. This is the season when a cook’s thoughts turn to entertaining. Right now there is no end of excuses to feed friends and family, whether for Mother’s Day or graduation ...

This story appears in Birmingham magazine's January 2017 issue. Subscribe today! Warning: If you were born in the Year of the Rooster, the next dozen new moons could go badly. Avoid misfortune by ...

Cutting the spinach chiffonade-style for this salad is simple. Just stack 10 or so leaves, roll them together, then use a knife to cut thin slices across the roll to produce thin ribbons. Soy, wonton ...

In yesterday’s food section, I pulled together a bunch of vegan brown bag recipes from the Natural Epicurean Academy of Culinary Arts, the cooking school on South Lamar Boulevard that specializes in ...