perfecting the "done before they arrive" party- a work in progress
Time to sing the Italian praises of Marcella Hazan once again. Not only does she hold your hand though each intricate step of Italian prep, she walks you through the entire menu offering suitable sides for each dish. When you have lovingly basted and braised for half a day (as with ossobuco) the last thing you want are complicated accompaniments.
continue reading →
perfecting the "done before they arrive" party- a work in progress
With a momentary chill in the air and foodies on the calendar this might be the last possible weekend to serve up ossobuco. Big note- the following is not for the faint of heart. These braised veal shanks take most of the day to prepare. But while you will spend more hours in the kitchen then out the beauty of these tender cuts is that they can
continue reading →
ripped from the ... making it work for you
Dining in one of Suzanne Goin’s restaurants in LA is truly a treat. Her recipes on the other hand should come with a disclaimer. Pay close attention to the timeline. I adore her cookbook, Sunday Suppers at Lucques, and was excited to see one of her recipes in Bon Appetit’s RSVP section. When I see recipe from a place I’ve actually been a patron
continue reading →
the hostess with the mostest hotel
My mom is quite the baker. Not sure how her grandmother nickname, Yum, originated but it must have had a thing or two to do with all the incredible sweets that came out of her kitchen. I on the other hand would never be confused with a baker. They are a different breed. Perhaps it’s because they are meticulous measurers where I am more of a
continue reading →
perfecting the "done before they arrive" party- a work in progress
Nothing beats having a top chef on speed dial. Lucky for me mine is a die-hard Italian with a prowess for texting. When I’m in a Tuscan pinch I can always count on Paul Minnillo to lend me a virtual hand. For a small dinner party it can be fun to reach out of your comfort zone and take a culinary excursion to a different time zone. Tonight we’re
continue reading →
perfecting the "done before they arrive" party- a work in progress
Having some fun friends over for Sunday supper. Just happens to be the day we set the clocks ahead an hour. Thought it would be entertaining to look back at some of my oldies but goodies that I haven’t made in a while. One of the benefits of having foodies over is that they immediately recalled these more than a decade old recipes, proving that
continue reading →
perfecting the "done before they arrive" party- a work in progress
Living in a smaller town has certain limitations; one is a wide selection of restaurants. Thankfully Dayton has a profusion of purveyors with top-notch butchers, fishmongers and an abundance of specialty food items. Making business entertaining at home a more than viable option. Such weeknight dinners need to have a minimum of muss and fuss.
continue reading →
perfecting the "done before they arrive" party- a work in progress
Sometimes things just come together. The right people. The perfect meal. The planets. This past Saturday was one of those cosmically aligned nights. At twilight our guests arrived and with drinks in hand we ventured out to see the crescent moon forming a perfect triangle with Venus and Jupiter. Easy to enjoy this stellar company because all of the
continue reading →
perfecting the "done before they arrive" party- a work in progress
One of the best things about our place in the desert (and there are many) is our local market. The produce, meat, and seafood at Jensen’s are all superior. Out west my hubby and I share a car and easily slip into our future roles as retirees. Each morning I go for a mountain view hike while he slips into town for his usual Venti Bold.
continue reading →
perfecting the "done before they arrive" party- a work in progress
Who dares venture out for dinner on Valentine’s Day, appropriately dubbed Amateur Night. Dining in one can splurge with a plethora of the best ingredients simply prepared. Foie gras, salmon roe, black truffles, and chocolate- now that if that doesn’t put you in the mood what else will. My Valentine has a soft spot for all of the above.
continue reading →
Page 20 of 22 pages ‹ First < 18 19 20 21 22 >
Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation!