Know what you're drinking and what to pair it with - Roger Killen
By Roger Killen
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Feb 27th, 2013
He tried to get loose. Chicken doesn’t have to be just chicken. So leave the boneless, skinless, tasteless chicken breasts in the...
By Roger Killen
1 Comment
Feb 23rd, 2013
Towards the end of last year, one of my favorite haunts bombed out and failed to pass the mustard during its inspection....
By Roger Killen
2 Comments
Feb 22nd, 2013
About that romantic holiday last week….it came a little late. It’s not that I forgot Valentine’s Day but it just seemed like...
By Roger Killen
4 Comments
Feb 20th, 2013
This ain’t yo momma’s mac and cheese! Or Kraft’s for that matter. No, this is grown-up macaroni meets some Italian-style influence meets...
By Roger Killen
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Feb 17th, 2013
* A version of the following article originally appeared in the Sunday edition of the Knoxville News Sentinel. When it comes to...
By Roger Killen
2 Comments
Feb 15th, 2013
New red potatoes, spinachy greens with garlic and a bright orange sauce called Harissa longingly await your creation this evening. Not only...
By Roger Killen
2 Comments
Feb 12th, 2013
So goes one of the more memorable lines of The Godfather trilogy. Michael Corleone delivers the kiss of death to his brother,...
By Roger Killen
3 Comments
Feb 10th, 2013
The one thing I loathe the most about the modern “food movement” in America is the trite use of the word artisan...
By Roger Killen
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Feb 8th, 2013
I had to start this post with a small pic of the Risotto! Creamy with gobs of bright basil freshness, the risotto...
By Roger Killen
1 Comment
Feb 5th, 2013
How about something different tonight? The Anarkos Primitivo recently landed in our market and by all indications it couldn’t have gotten here...