I hope your weekend was sugar-filled and not nearly as cold as it was here in Chicago. Winter arrived on Halloween night with freezing rain and 35 mph winds. I salute the trick-or-treaters who made it out. But luckily there was cake. We had cake for breakfast, cake as a snack, and cake for dessert […]
Pumpkin Spice Tea Cake Read More »
I am a huge fan of cookbooks. I collect them like somebody would collect stamps, coins or action heroes, lovingly lining up my collection on shelves, reorganizing and rearranging it occasionally just for fun. I’ve taken cookbooks with me on planes for “light reading”. They sit on my nightstand, often piling up as I acquire yet
BEET AND AVOCADO SALAD Read More »
There is magic in the deglazing of a pan. All those crispy, flavorful brown bits stuck to the bottom just get sucked right up into the sauce. Especially when wine is involved, then it gets really good. It’s so magical that I can’t help but sneak wine into so many dishes. I love flavor and
GREENS AND SAUSAGE WITH ORECCHIETTE Read More »
If I had to give up dairy, I would eat a lot of slow-cooked White Bean and Ham Soup with Parmesan Toasts and risotto. Cheese and yogurt would be hard to give up, but there are few replacements for the delicious richness of cream. I love adding a bit of cream to finish a good
WHITE BEAN AND HAM SOUP WITH PARMESAN TOASTS Read More »
I should start by raving about “the star” fall ingredients in this recipe. Roasted Brussels Sprouts and Acorn Squash. These are the things I should be yelling about, bursting with enthusiasm to share with you. But no. Today what I really want to talk about is dijon mustard. This ingredient, in my most expert opinion,
ROASTED BRUSSELS SPROUTS AND ACORN SQUASH IN A MUSTARD MAPLE SAUCE Read More »
