Dick Stein

Two  corn cobs walk into a bar.  They notice a third, shady-looking cob trailing them. First cob turns to his friend and whispers ...

It's not that I envy Nancy Leson for all the fancy restaurants she eats at on the Times' dime. What I really envy is her energy. 

With my wife Calamity Cheryl off riding the range with her saddle bum pals I'm free to run wild in the kitchen.

The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten minutes after the appearance of bread.

Call them what you will: wieners, franks, tubesteaks, Fourth of July must-haves. In this reprise of Food for Thought, Seattle Times food writer Nancy Leson and our own Dick Stein discuss (burp!) everybody's favorite dog.

In this Food for Thought I had a lot of fun lording it over Nancy Leson about my garlic garden.

A happy restaurant experience comes from a combination of food,  people and  place.  While all that can come together as a lucky accident, more often it's the result of careful planning.

She was bronzed, glistening and gorgeous beneath the merciless lights and I  knew she could be mine -- all mine -- for a lousy $5.95.  I had just one question. 

History records the nation's first diner as a horse-drawn lunch wagon in 1870s Providence, R.I.

Hope I'm not getting all touchy-eely and making a bass of myself but before I clam up and call for kelp I should point out that if you tuna in to this Food for Thought you'll be herring all about...

I was eager to hear all about the fabulous high-end chow I knew Nancy Leson had been scarfing in New York City's hottest dining spots. Instead we took a detour to Jersey. You got a problem wit dat?

I admit it! That headline has little to do with this segment but I was stumped for something socko about today's avocado green Food for Thought. Then KPLU's All Things Considered host Dave Meyer dropped by...

Here's how to show an egg who's boss without ever turning on your stove.

You can hear me attempt to pronounce that headline at the end of this Food for Thought. It's the Polish for Bon Appetit, literally "eat well" and we certainly did.

Wouldn't it be great to have chocolate Easter octopuses instead of bunnies?

Just think -- eight legs to bite off  instead of just a couple of measly ears.   But of course we're not talking about dessert today.  Today we're talking about main course holiday eating for  Passover and Easter.