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Featuring The Rind + Mongers’ Provisions

From Pantry to Plate: The Story of Berkley’s Mongers’ Provisions & The Rind

Whenever I secure a reservation at The Rind in Berkley, I make sure to build in enough time to shop at Mongers’ Provisions first. Mongers’ is the specialty food store that inspired the restaurant, and once around is never enough to take it all in.

Michelle Kobernick 11/19/25 Michelle Kobernick 11/19/25

From Stem to Jar: Simple Ways to Store Summer Flavor

Gardening in spring always brings a rush of hope. I’m eager to see the tender green seedlings mature, which fills me with promise about the season ahead. I spend those lengthening sunny days managing the new growth with countless hours of pruning, watering, staking and harvesting.

Michelle Kobernick 9/30/25 Michelle Kobernick 9/30/25

Turning Up the Heat: How I Outsmarted Garden Pests This Summer

Summer is my season for garden experimentation. I test ideas, push boundaries, and observe what thrives and what fails.

Michelle Kobernick 8/31/23 Michelle Kobernick 8/31/23

10 Garden Lessons That Made the Difference

I am a chef by trade with a passion for organic farm-to-table dining.

Michelle Kobernick 7/14/21 Michelle Kobernick 7/14/21

Yard to Table Dining: Getting the Most From a Summer Herb Garden

The five-herbed chicken is a summer family favorite.

This is where technique meets flavor, and where we explore the how and why behind what we cook.

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From Pantry to Plate: The Story of Berkley’s Mongers’ Provisions & The Rind

On the Line

On the Line, Feature

A Postcard, A Recipe and A Revelation

On the Line, Feature

On a recent visit to the upscale modern Mexican restaurant in Detroit, I tasted and tasted, trying to determine which chilis created the subtle heat and smokiness? Where was the nuttiness coming from? A nut, seed or both? What makes it so textural and velvety that I want to pour it over everything from eggs to meat?

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A Conversation with Jonathan Peregrino of JP Makes and Bakes

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For as long as he can remember, Jonathan Peregrino wanted to do something culinary, but he wasn’t always sure what.

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Two Metro Detroit Food Tours to Try

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Would the epicure on your holiday list adore exploring a new place through food and wine or meeting with chefs, farmers, and artisans to taste local specialties?

On the Line

A Conversation With Kate Williams of Lady of the House

On the Line

When Kate Williams opened the Irish-influenced Lady of the House in 2017, it didn’t take long for her and the Corktown restaurant to garner accolades and national attention.

On the Line

From the Kitchen

From the Kitchen is a space for kitchen exploration, stories, recipes, and reflections that highlight the deeper role food plays in our lives.

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Stress Less, Celebrate More: A Chef’s Guide to Holiday Entertaining

From the Kitchen, Feature

We adore celebrating the holidays with family and friends. There’s nothing better than a house filled with laughter and aromas of the foods that bring us together. But, when you add hosting to already challenging to-do lists, it can take your holiday stress to a whole new level. All the shopping, chopping, wrapping and decorating while juggling regular commitments can become overwhelming.

From the Kitchen, Feature

Getting Squashed: Use These Winter Vegetables for Comfort Food

From the Kitchen, Feature

Michael knows just where to find me once he realizes I’m missing. My husband doesn’t need to worry, because I’m only a few booths behind, photographing a table of vegetables. On the way here, he prepares for me to vanish, since it happens on all of our trips to the farmers market.

From the Kitchen, Feature

From the Kitchen

Thanksgiving Turkey: Make Time for The Brine

From the Kitchen

“Hey, how are you? Is this a good time? Really quick, I have a cooking question for you.” It was my son, Aaron, who lives with his wife and kids in Park City, Utah. Many of the conversations I have start with someone asking me a quick cooking question, and my kids are no exception.

From the Kitchen

Apple time: Pressed for Flavor

From the Kitchen

Visitors stroll the grounds of the historic property at the Franklin Cider Mill in Bloomfield Hills, sipping cider, munching on doughnuts, caramel apples, specialty foods and artisan baked goods.

From the Kitchen