Dinner & A Book

Marshall V. King stops by The Brass Eye in Niles for a talk with Bryan Williams about the difference i...

Joey DiMaggio creates a plant based, all natural Lemon Syllabub with just a few ingredients that taste...

Joey DiMaggio shows you can eat well and sugar free with an easy recipe for vegan Black Forest cake.

Marshall V. King enjoys a prohibition era drink at Tapastrie in downtown South Bend. Bartender Wally R...

Joe DiMaggio rolls the date log in peanuts to finish making a healthy substitute for candy.

Joey DiMaggio uses eggplant with the skin in place of a meaty texture in this fresh and flavorful rice...

Opa! Marshall V. King and 523 Tap & Grill owner George Anagnos watch the dancing flames as saganaki is...

Joe DiMaggio demonstrates how to make a meatless version of gumbo. The secret, he says, for texture is...

Marshall V. King enjoys watching Keo Phannavong create drunken noodles in the kitchen at Bangkok Place...

Joe DiMaggio creates a vegan sweet potato pie from scratch demonstrating that going vegan doesn’t me...

Guest: Carol Hamilton Meehan, Lady of the House Fiddler's Hearth http://www.fiddlershearth.com...

Marshall V. King chats with Bobby Singh about Indian chutney. The Maple Indian Cuisine in Goshen serve...

Joe DiMaggio makes a quick and hearty vegan cassoulet. It’s something even gourmand Jim Harrison wou...

Marshall King joins executive chef Dont'e Shaw and sous chef Chris Janowsky at Café Navarre for a les...