Kitchen Shrink: Celebrate spring with the foods of April’s festivals

Food is the cornerstone of seasonal celebrations expressed in its preparation, rituals and communal consumption enjoyed among family and beloved friends.

Food is the cornerstone of seasonal celebrations expressed in its preparation, rituals and communal consumption enjoyed among family and beloved friends.

Spring fever seems to trigger light-hearted celebrations and other acts of tomfoolery. Many cultures around the world launch the season with shenanigans, starting with the Romans who created a festival they belovedly named Hilaria on March 25, rejoicing in the resurrection of Attis.

Look about you! Tender green sprouts, baby shoots and fresh vines are playing peek-a-boo through the new, warm soil.

For all you hibernophiles out there – Irish lovers of whom we have 40 million in this country — join in the fun.

Most Jewish holidays are based on the tenet — the enemy tried to kill us, we survived, now, let’s eat!

I’ve been harboring a secret for decades. Now it’s time to unload this culinary confession. Although my mom was an amazing cook, one of my faves growing up was the cheap and chewy Kraft Macaroni and Cheese.
Tailgate parties will be heating up from Boonville to Gary, making a pit stop at 500 South Capitol Ave., Indianapolis this Sunday, 6:30 Eastern Time.
Milton’s Restaurant-Delicatessen offers the nostalgia of 1940s San Diego, with a fresh food selection of classic cuisine.

Popular restaurant comes to Solana Beach after almost 50 years in Newport Beach

Savory is more than just a neighborhood restaurant.