Tag Archives: Andrew Carmellini

making marinara magic

I will cook just about anything. That is, as long as I have a recipe to guide me. I am not one of those that can open my fridge or pantry and just whip up something tasty. The exception is marinara sauce. Or simply sauce as my family calls it (or Sunday gravy as many […]

q&a with kate krader, restaurant editor, food & wine

As we’re all aware (and tickled with pride), Cleveland is home to not one, but two Food & Wine Best New Chefs. Because of Cleveland’s strong culinary scene and our nationally recognized chefs, I tried for a press pass to this year’s Food & Wine Classic in Aspen to provide readers an inside view to […]