Kathy’s Deli, a fixture in the Shippensburg community for 17 years, is the latest area small business to fall victim to the coronavirus pandemic. Owner Kathy Pugh made the decision to permanently close the doors of the popular deli and catering service April 21, and Thursday afternoon they opened their doors for the last time, giving customers an opportunity to redeem their Kathy’s Deli gift cards and to say goodbye. “Making the decision was...

The founder of a copycat recipe web site, RecipeSecrets.net, presents a collection of dishes from such restaurants as Chili's, Olive Garden, Cheesecake Factory, KFC, and T.G.I. Friday.

The average American spends about $1,200 a year on fast food. That's easliy $100 or more a month going towards this cultural phenomenon. It really IS a phenomenon when you look at it in terms of how fast the concept of franchised fast food has grown in less than a century. Close your eyes and take yourself back to your childhood. Of course, you can remember the people and places, but it is the smell of food that makes the jigsaw stick together. Your...

New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.

The ultimate road trip-- that you can experience right from your kitchen! Discover the very best recipes from Southern restaurants, and home in on tasty pit stops and scenic byways that pepper the South.

"Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire...

Latkes. Gnocchi. Aligot. Knishes. Samosas. Munini-imo. Poutine. Potatoes-consumed globally at a rate of about sixty-eight pounds per capita each year-are the stars of some of the world's most beloved dishes. Perhaps this is why most of us tend to underestimate the humble tuber-it's so familiar that we forget its full potato potential. Enter The Potatopia Cookbook, a collection of more than seventy-five creative potato recipes from Allen Dikker, the...

2019 James Beard Award Finalist Named a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more To eat-and cook-like a Filipino involves puckeringly sour adobos with meat so tender you can cut it with a fork, national favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles),...

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Cafe at the Smithsonian's National Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples,...