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As a teenager I was that type of finicky eater who'd eat heaps of his own mother's cooking but who could hardly look at a morsel of somebody else's without shuddering. When my friends and I would go out to Taco Bell or McDonald's or someplace, I'd skip on the food and just order a soda. A teenager who doesn't eat McDonald's! — can you even imagine?

A wise man once told me,”it’s what you learn when you think you know it all that counts”. I never professed to knowing it all, but when it came to grilling food over an open flame I knew I could hold my own. It was only after a recent visit from Chad our representative for the Holland Grill Company , that led me to believe otherwise. He opened my eyes to a brand new concept in char-broiling, while opening my taste buds to some of the most succulent meats I’ve ever had on an outdoor grill.

A fresh and healthy twist on something that was already wonderful.

One of life's greatest joys is introducing a new generation to your love of the kitchen. Long before they're old enough to bake, they can conquer worlds more impressive than the toaster. Preparation of this dessert requires under-age assistance and is greatly enhanced by the use of cooking gloves.

Serves: 10 to 12 Difficulty level: 1 (of 5) Prep Time: 30 Minutes Ready In: 30 Minutes

This is savory and a little "dark", but it's also healthy, with a "comfort food" feeling.   It works beautifully as a side dish or a simple meal.

Named for the fact that this is the way Mom made it. Will cause you to “swear off” canned tomato soup forever.

This is delicious, can be made in any size pan, and couldn't be any easier to make.

A great combination of ingredients give this a pie a nice sweet/tart flavor.

Sunday is packing-and-leaving day, and facing a long 12 hour drive back to SC.  I only have one question concerning all this good food and drink.   How does Anthony Bourdain stay so damn slim?  The ride home starts off at Mickey D's with the egg white McMuffin.   Ohh... how far we have fallen!  It’s 5 hours to Montgomery AL, and we know what’s in Montgomery, Dreamland BBQ!

Saturday was our play day, and JAZZFEST was underway. Go to www.lineup.nojazzfest.com to see the bands that were there.

Thursday is a full load of meeting manufacturer’s reps. Thursday night, however, the fine folks of Ice-O-Matic took us to a really nice steak house.

Now, there is one word that has been used since we have been in NOLA, and that is walking.

In the early hours of Monday morning, the A/C died. There was tossing, turning and cussing. I’m not repeating what my darling wife said, but there was very little sleep that night. OK, we ain’t quitters, so let’s get up. Starbucks again, yeah!

Starbucks is now wearing off so it’s time to get real food. Now if there is any place on earth that fits my palate, it would be NOLA. Gumbo, shrimp, crab, snapper, gator, steaks but the seafood is great…droolin’!

Tuesday morning, we’re up early and headed to Café du Monde for Beignets and Café au Lait, which is fancy for French doughnuts and coffee with milk.

Waking up in Montgomery in a nice hotel is good, but at 52, there’s no place like home and my snugly bed. Young folks don’t understand this yet. Here we go… right leg on the floor. Ok, we good.

This year I will be writing the Now Ya Travelin’ article for my friend Chef Phil. Business and pleasure sends my wife Vivian and me to the city of New Orleans. Instead of flying, we decided to drive and see the sights.

It is no secret that pan drippings and the juice left from roasting make the best tasting sauces or gravies. Lets see if we can make them a little more healthy by losing some of the calories and fats.

An old TV show suggested "Father Knows Best", but when it comes to baking biscuits, it was mom who knew best.

Types of cookware have changed dramatically through the years; cast iron to copper clad to stainless steel and so on. The choice of which to use for which dish will remain the same, however. Let's take a look at some examples and suggestions for the well-stocked kitchen cabinet.

This dinner disaster can start as early as using the wrong potatoes. Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties, are best suited for boiling and mashing because they have less starch and a higher moisture content.

Take some inexpensive ingredients and make them taste like a million dollars!

Fresh strawberries are one of late spring's annual recurring joys.  This cool parfait is easily prepared without turning on any heated appliance,  and can be customized to the age of your guests.

Depending on where you are on the East coast this early American staple is called by many different names. Jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, and journey cake are all regional names for this cornmeal flatbread.