ALL RECIPES, Simply Spectacularly Delicious (SSD), Vegetables
What could possibly be more simply spectacularly delicious that this easy recipe for farm-stand fresh rainbow carrots, gently poached in the purest, cleanest well water (we've had ours checked — rating: A+!) and then slowly glazed over low heat in an abundance of sweet butter. (If you blinked, that was the recipe.) Everyone's read countless variations of "I never even [...]
Kitchen Gadgets, Main Dishes, Vegetables
Guten Morgen meine Damen und Herren! Steve and I are just back from a trip to Berlin, staying at the super deluxe Hotel Adlon on Under den Linden, lavishly and lovingly refurbished to its storied glory. Right out the front door is the great Brandenburg Gate and beyond that lies the green expanse of the Tiergarten. Sitting right next [...]
ALL RECIPES, Simply Spectacularly Delicious (SSD), Vegetables
Simply Spectacularly Delicious Leeks: delicious results with a minimum of fuss (not that there's anything wrong with that). You know how there are words in other languages that have no equivalent in English? Like the Japanese bakku-shan, a girl who is pretty from behind but ugly from the front? Surely everyone's enjoyed a jaysus, Indonesian for a joke told so [...]
Restaurants, Side Dish, Vegetables
When I began waiting tables at The Provinces during my college days, I already a très sophistiqué understanding of French Cuisine from my tenure as a professional Crêpe Assembler (actual job title) at the Magic Pan. Additionally my authority was bolstered by my mastery of "Instant Haute Cuisine." Le Cordon Bleu-trained Esther Riva Solomon penned this seminal treatise on the ease of turning out pitch-perfect replications of the [...]
ALL RECIPES, Famous Chefs, Simply Spectacularly Delicious (SSD), Vegetables
The second in our series of easy recipes (Simply Spectacularly Delicious if you missed it the first time with Honey Broiled Grapefruit.) Celery Two Ways is braised celery hearts atop a bed of mashed celery root. Lifted from Daniel Bouloud. If you're going to steal recipes, why not from the masters? BTW, Bouloud recipes are always way [...]
ALL RECIPES, Side Dish, Vegetables
If ever I need to retreat to a happy place, I can turn to my well-thumbed copy of "The Renaissance of Italian Cooking" by Lorenza de'Medici. Her roasted baby potatoes, each with its own blade of bay leaf riding high across the top like a dorsal fin, makes me smile. I believe this was her first cookbook (I got it in the [...]
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Stylish Blogger Award from Hospitality Guru and More Thyme than Dough |
It won't be easy / you'll think it strange / when I try to explain ...
Welcome back old friend. This recipe for Crab Rangoon transports one back t...
Fall. Pears. Jam. Easy. And a touch of exotic spices to keep things li...
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