cooking for one... or two
What a week. How about taking a break from all the divisiveness and embrace a side that really gets along? And because your tank is probably running on fumes, cut yourself some slack and take a quick trip down the freezer and pantry aisle for an accompaniment that will simultaneously comfort and wow. There is a reason there is an idiom for
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cooking for one... or two
The best thing about having digital news subscriptions to the New York Times, Wall Street Journal, Chicago Tribune, and Desert Daily News is that I am current with most every current event. The worst thing is that I am constantly bombarded with endless news alerts. Several times a day I find myself overwhelmed and information fatigued. I must not
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food detective
I’m not one for kitchen gadgets. Who needs an Instant Pot when you have a pot? An avocado slicer when you have a knife and spoon. But I have to say my Anova sous vide is a game changer. Anticipating our move back to urban apartment living I wanted to find a way to cook all our favorite proteins that we would typically grill out west.
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a moment in time
Last week in Chicago was one for the books. My husband had meetings out of town, and I was secretly very excited to be alone for the first time since February. As luck would have it my best friend’s husband was also going to be away. We were looking forward to going for long walks, running fun errands in the city (she’s a fellow foodie who knows
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cooking for one... or two
How about a light and bright summer pasta? Best part it comes together in mere minutes, and all in one pot. The base of this no-cook sauce is simply equal parts creamy ricotta and sharp parmesan. Brightened up with a little zest and juice from a lemon, and a couple handfuls of arugula for color and crunch. Serve it up with a salad of baby greens a
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inspiration
“One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food.” ― Edna Lewis. Just as Julia Child enlightened the American home cook to French cuisine, and Marcella Hazan to Italian, Edna Lewis is a central pillar in our culinary landscape, one who helped define the American view of Southern
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simple truths to unleash your entertaining potential
Entertaining is a lot like baseball. To maximize success, you need to figure out how to consistently hit the ball out of the park. That means knowing exactly where in the strike zone you should position yourself. The takeaway here is to realize that your personal sweet spot might not be the same as someone else’s. It’s important to figure out what
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simple truths to unleash your entertaining potential
In entertaining (and in life) certain principles hold true. For example, we should all strive to acknowledge our unique strengths and realize our own limitations. Maximizing what you do best and outsourcing where you fall short will help you succeed wherever you set your mind. Here that means entertaining others in a way that is actually enjoyable.
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perfecting the "done before they arrive" party- a work in progress
How’s this for a Hollywood ending to your holidays. Here is the amazing baked cheese recipe that accompanied my saucisson spread from an earlier post. This is not your typical baked brie. And it couldn’t be simpler to make. The garlic studded triple crème, with a splash of vermouth, bubbles in the oven on a bed of aromatic herbs. And the critical
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perfecting the "done before they arrive" party- a work in progress
Here’s a holiday quandary- when the pressure is on to put on a lavish holiday meal what can you serve beforehand that will simultaneously delight your guests and not push you over the edge? Disclaimer Thanksgiving dinner is not one of my favorites. Don’t get me wrong, I adore having my house and table brimming with family and friends. It’s just al
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