Food & Drink

Chef Stefanie Paganini takes her Culinary Book Club on a trip to Paris with Hemingway as a guide.

The Paris Wife by Paula McLain is a death caught in slow motion. It's like watching slow-motion video of a cheetah running down a gazelle to capture the brutal details –  in many ways, you want to stop it, but know you are already too late; you want to turn away but can’t.

Beer expert Eric Anderson of Buckeye Brewing Company delivers a primer on Belgian beers.

In honor of the soon coming celebration of Belgian Independence day on July 21, let us lay the ground work for a lofty and extensive topic: Belgian beers. Today’s market place is inundated with beautiful bottles of beer. To make things more complicated, many imported beers are in their native language, and I don’t know anyone that speaks Flemish.

A preview of this year's Veggie U Food & Wine Celebration.

Although farm-to-table dining is de rigueur among the fashionably gastronomic set, fostering an appreciation for the source of food is still a source of consternation in communities where exposure to the life cycles of agriculture is a rarity.

A Flour rises in Moreland Hills.

The handful of 10-inch Neapolitan-style pizzas are – without exception – exceptional. Each reminds of why I fell in love with pizza in the first place – and what I've been missing at so many passes.

Eric Anderson shares the secret – and tasting notes – to the best fruit-driven beers.

From a brewer’s perspective, fruit beers are somewhat of an anomaly. Few of us drink them with any regularity yet they’re generally one of the top sellers within a given portfolio, so brew them we do – and with much variety.

Why Nora Egger, the founder of The Lounging Gourmet, has no time to rest.

"When I grew up, and we wanted chamomile tea, we picked it from the fields next to where I grew up in Vienna," says Egger. "Elderflower: We would pick it and make tea out of it; or make syrup and sodas from it..."

Soft-served sweet memories.

Unlike its less forgivingly frozen counterparts, soft-serve may be enjoyed immediately with bites or licks – the latter a carefully cultivated skill set, elaborating on the ice cream's unique architectural qualities to create one-off towering turrets of chilling sweetness.

Stefanie Paganini reads The Art of Racing in the Rain and finds culinary inspiration for people and pets.

Recipes: banana pancakes and "cheese'rific" dog treats...

MedWish International saves lives, strives for a cleaner environment and throws a hell of a party.

Each year, more than 2,000 people volunteer with MedWish, which employs 60 young adults with special needs on a weekly basis to help with various jobs. In 2010 alone, MedWish saved 450 tons of medical surplus from our local landfills, supplying 201 shipments to 54 different countries around the world.

Brew master Eric Anderson looks to the sunny side of beer: Kölsch.

American craft brewers followed the word Kölsch with "style" in their clever marketing materials and boom!: We’re drinking what is perhaps my favorite session beer.

Ivan J. Sheehan shares why he loves warm weather culinary possibilities and a rhubarb-strawberry pie recipe.

In the past week, the lids came off grills, the charcoal went in, and the intoxicating aroma and mouth-watering sizzle of food and open flame filtered through my neighborhood. It was exciting...

Chef Jeremy Esterly finds his culinary Paragon in Cleveland.

I think Ohio has much better food and Alabama is finally starting to. When I think of modern southern food, I think of Charleston, South Carolina.

A familiar treat gets a twist to coincide with the royal wedding.

Along with black pudding, kippers, fish and chips, pasties and Cheddar cheese, few culinary fancies are as readily identifiable as fixtures of the British dining tradition as afternoon tea. 

Waking up your Appetite in Lyndhurst.

"I wanted to make something you can't find everywhere, and bring a uniqueness to our line of pastries and breads."

Monster eggs invade Tremont.

One of our favorite Easter traditions is candy - fanciful, delicious, sweet and nostalgic.

Beer expert Eric Anderson explains how to make the most of your beer drinking.

When it comes to buying something like a car, we go online, read reviews and more than likely take it for a test spin. Now I’m not saying that slinging a few pints carries the weight of purchasing a Pontiac (R.I.P), but we the consumer should know what we’re getting.

Ingenuity Cleveland and Light Bistro team up for enlightened eating.

The categories came about through that pairing process and thinking about what makes people feel comfortable, then pull the rug out from under them, so to speak.

Stefanie Paganini reviews the scale of Frank Bruni's battle as New York Times restaurant critic.

Bruni starts with the unexpected phone call he receives while stationed as a reporter in Rome. He is called to return to the United States and accept the infamous post as the New York Times restaurant critic.

Authentic Irish cooking tips circa 1947.

At 92 years old, my grandmother is a wealth of stories, and despite being a dreadful pupil, I commend her insistence on trying to teach me Irish. Her brown bread is without comparison and her Christmas cake a booze-laden masterpiece that'll craftily put you on your ear when you least expect it.

The ladies find a surprisingly stylish Coventry escape.

The space really is grand, and hearkens back to supper clubs and nights at El Morocco. I kept expecting the curtains to part and reveal a row of men in top hats and tails, or a lady to be lowered in on a swing.

American Wine School founder and Master of Wine Marianne Frantz explains why decanting is not just for show. 

Eric Anderson turns a hoppier side of pale ale.

Peter Chakerian taps into Cleveland's collective comfort food consciousness.

Heidi Robb warms up to new ingredients and a new recipe with help from her Indian guide.

Brandon Chrostowski explores the sensual side of the Rhône.

In this first edition of "The Brew Master," beer expert Eric Anderson has a session... or 12.

Marianne Frantz takes a sip into the lesser known.

Peter Chakerian meets a couple on the move.

The ladies take a little vacation from the drinks of winter.

Stefanie Paganini reads a tale from France and creates classic Gallic-inspired recipes.

A Cleveland Independents promotion rewards diners.