How we eat, with whom we eat, even when and where we eat—all of these, together, mark us as a certain sort of person. So, let’s mark the differences, as well as the similarities, between the foodways of the two Jewish peoples widely called Ashkenazim and Sephardim.

Gene Amole, the late and much-beloved Denver native, radio DJ, and Rocky Mountain News columnist, wrote many dozens of columns for that sadly departed newspaper, but the one with his recipe for turkey stuffing was the sizzler. His recipe is here, with the directions in his words.

Migas, flavored fried pieces of old bread, are a Spanish staple.

A serving of Poulet au Vinaigre (Chicken in Vinegar), a specialty of Lyons, France.

The first “restaurants,” so named, weren’t restaurants, as we understand them.

The most fundamental of all things culinary—the foundation of the fundament, as it were—is the recipe.

Reviewing restaurants for 17 years taught me a lot about cooking—including how to make good Corned Beef Hash.

The table is the great altar of life.

Got a great chuckle one day when a patron at a supermarket deli counter said to the clerk, “Man, I need to go on a diet. Give me some of that anti-pasta,” the “anti” said as in “anti-aging.” . . .

About the pig as food—about pork—many sayings have been said, and phrases turned well. . . .