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This is a divine pickle recipe you can eat-right-away. It’s perfect when you have a craving for sweet/sour flavor. It gives a wonderful lift to your favorite deli meat sandwich. It is positively addictive on a grilled hamburger. I also … Continue reading
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Of all the ingredients I always have on hand in my kitchen garlic is near the top of the list. Garlic has a reputation for being too strong a flavor and the culprit of bad breath. I am … Continue reading
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This recipe presents the ubiquitous cranberry jelly wobbling on the table, in a much better light. The recipe is generous. You might want to make half. Or, freeze in portions to use with any kind of fowl. 1 cup (250 … Continue reading
This gallery contains 19 photos.
This is the time of year to make marmalade. Bottle a little sunshine while grapefruit are so well priced. This recipe was given to me by my gardening guru Dellis. She is an enthusiastic jam maker. RUBY RED GRAPEFRUIT MARMALADE … Continue reading
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In 1988 Paula Wolfert’s cookbook, WORLD OF FOODS, introduced me to PRESERVED LEMONS. The dishes in this book share common elements: deep, earthy flavours; richness without heaviness; and “big” flavour. Paula Wolfert is probably America’s most outstanding food writer. This … Continue reading
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