Odd title for a food post, but I’ll explain. Recently my husband passed away from a lengthy debilitating illness. My husband, Bob, was not a formal man, nor was he a serious man, so when we gathered to remember him my daughter and I wanted to be sure we reflected his humor and spirit [...]
For those who are not familiar, a tartine is the French name for any open face sandwich served on toast.
My father loved enjoying product at the peak of the season and he had a particular fondness for persimmons.
In the first season of the Soprano's there are many trips to the bakery for cannoli and other Italian pastries. So naturally I became obsessed with having a cannoli.
Anyone who regularly follows my blog knows of my love for breakfast. If my husband wants eggs, my daughter wants French toast, and I want pancakes I give each one of us the breakfast of choice. But what to do when it's just me!
It's rare that I am able to cook myself lunch, and I love it when I can. I enjoy a freshly prepared meal rather than eating something reheated in a microwave at my desk. I had intended to have the butternut mash and kale as a side dish to baked salmon, but it was lunch time and I was home, so why not.
I have been a Martha Stewart watcher since I worked for her back in the 80's around the time her first cookbook came out. Over the years I've dropped my subscriptions to most of the food magazines keeping only Martha Stewart and Cherry Bomb.
Paella is the perfect definition of a one pot meal. There's something exciting and vital about paella that can be missing from other one pot meals-like pork and beans for instance. Not that I have anything against pork and beans. They're nice and homey and brown.
If you see "stifado" on a menu in Greece it could be beef, lamb, fish or chicken. And most likely it will have tomato sauce and herbs in it. I like to make my fish stifado with cod since cod is a firm fleshed fish.
I think a lot of people don’t enjoy steel cut oats as often as they like because of how long they take to cook, about 20 minutes with frequent stirring. There are lots of ways to make this easier, and I’ve tried most of them.
