When you walk into Ellen Sweets kitchen, you know it gets used and used often. The counters overflow with small appliances and bottles and bottles of herbs and spices. If you’re cooking in Ellen’s kitchen and you cannot find what you need–you haven’t really looked.

It’s a good thing B. J. Thomas doesn’t keep his musical trophies in the kitchen because there’d be no room for food.

Author Dinah Bucholz developed the recipes for The Unofficial Harry Potter Cookbook. And while J.K. Rowling, author of the Harry Potter series, never mentioned the Weasleys are Irish, Bucholz made an executive decision and claimed them for Ireland. And then created a stew fit for that rambunctious clan.

You’ll find onion soup mentioned in Harry Potter and the Deathly Hallows, Chapter 12.

It’s July, and in case you hadn’t noticed, melons have already made their debut at farmers markets and grocery stores. Melons are sweet, luscious, and many have a floral scent. They epitomize everything that’s good and right about summer.

There’s a lot going on with this salad, but don’t let that stop you from making it. It’s like a party in your mouth. And when served with Perissos Viognier, you’ve just elevated “salad” to an entirely new level.

Spring is a wonderful time to incorporate fresh herbs and vegetables into your recipes. Aquarelle’s Chef Teresa Wilson’s recipe for Panna Cotta with spring vegetables does just that. You can use any vegetables that are in season, and they will really make the dish.

Selecting, serving and storing artisanal cheese needn’t be a daunting task. Never feel embarrassed about asking for help from your cheesemonger–they want to talk to you about cheese and help you develop a better understanding about this living food.

For cheese-loving food enthusiasts few things are more comforting or warming on a chilly winter’s day than a bowl of cheese soup.

Beer is good. Cheese is good. Put the two together and they make one heck of a soup. Try Cindy Feyereisen’s Wisconsin Beer Cheese Soup, and you’ll have the goods.