My recipe for CHICKEN WITH MUSTARD AND RED PEPPER is a riff on a recipe by Patricia Wells. Her book, THE PARIS COOKBOOK. To read or cook from it is pure delight. I use French Dijon and coarse-grain French Dijon, … Continue reading
The most loved, most used of all my many baking cookbooks is tattered, torn, mended and scribbled. More than fifty years ago it came free with a bag of Robin Hood Flour. I adore anything baked with cherries. This … Continue reading
I like to make a splash with holiday hors d’oeuvres. Step out of the ordinary. Conjure up the unexpected. There is nothing more wonderful. Nothing more special than freshly baked homemade crackers. These are a snap to make. A double … Continue reading
Posted in Appetizers and Starters, Baking, Christmas Food Ideas, Uncategorized
Tagged cheddar crackers, cheese crackers, Gruyere crackers, holiday appetizers, hors d'oeuvres, make ahead crackers, New Year's eve appetizers, New Year's eve hors d'oeuvres, red pepper jelly
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It is the attention to detail. The little extra that pushes something over the top that take it from very good to extraordinary. And when that extraordinary itself is truly magnificent you have pure gold. During our restaurant years every … Continue reading
Through the halcyon days of summer I plundered the garden for the fattest, juiciest, reddest of red tomatoes. The days shortened. Marine fog drifted across the fields poking destructive fingers into the garden. Time to harvest the tomatoes, ripe … Continue reading
This is one of those desserts masquerading as something it is not. It’s baked in a pie plate. It looks like a pie. But it is a delicious, easy peasy cake. The inspiration comes from Ina Garten of Barefoot Contessa … Continue reading
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All through the long and glorious summer the garden rewarded us with fresh, fresh vegetables. I walk from the kitchen across the long stretch of grass and into the garden. It is another world of vegetables going quietly about their … Continue reading
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I have a magic zucchini factory in the garden. One minute beautiful yellow flowers, then POOF elegant slender zucchini. . They can be served as an hors d’oeuvre or a starter course. They don’t need a sauce. Simply sprinkle some … Continue reading
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I will never forget the first time I tasted date squares. I was still in public school. My best friend’s Mom was an excellent cook and baker. One day after-school she served us a treat that had me over the … Continue reading