taco tuesday

food detective
Categories: Poultry, Meat, Sauces and Such, Posted on April 2, 2017 by Sandy Bergsten - Comments (1)
Each day I discover these fabulous emails in my inbox from Bon Appétit, Martha Stewart, and the New York Times, all alerting me to what I should be cooking that day. It’s great marketing, because I click on every one of them. Last week there was one from a continuing
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yam bam

food detective
Categories: Veggies and Sides, Sauces and Such, Dinner for Two, Supper, Dinner Party, Lunch, Breakfast/Brunch, Posted on March 15, 2017 by Sandy Bergsten - Comments (4)
​I am completely smitten with these sweet potatoes. I could eat them every day. Truth be told, some days I do. The play between the puff inside verses the crunch outside is heavenly. Then to push it up a notch, these hot wedges get a drizzle of sriracha crème fraiche.
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a tale of two butters

food detective
Categories: Fish and Seafood, Sauces and Such, Dinner for Two, Supper, Dinner Party, Sources, Posted on March 4, 2017 by Sandy Bergsten - Comments (0)
Here’s some real news you can sink your teeth into. Melissa Clark, a food reporter from the New York Times, has created a digital series on the essentials of French cuisine. She takes readers through ten quintessential recipes- from mastering a basic omelet to serving up a soufflé with aplomb.
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taking sides

perfecting the "done before they arrive" party- a work in progress
Categories: Veggies and Sides, Sauces and Such, Supper, Dinner Party, Posted on November 13, 2016 by Sandy Bergsten
Many Americans find themselves facing a big decision… what side dishes to serve with their Thanksgiving turkey. Despite all that is going on, the meal must also go on. This holiday season with all that’s in in the air you might want to keep things on the simple side. Here
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in a pickle

perfecting the "done before they arrive" party- a work in progress
Categories: Salads and Dressings, Breads, Pizza, Tarts, Veggies and Sides, Sauces and Such, Posted on October 4, 2016 by Sandy Bergsten
I have to be honest- my past experience with Ball jars was to either use one as a vase or as a glass for a dark and stormy. Never in my wildest dreams would I ever consider actually canning something. I was afraid that I wouldn’t sterilize the jars properly,
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dolce vita

perfecting the "done before they arrive" party- a work in progress
Categories: Sauces and Such, Desserts, Supper, Dinner Party, Sources, Posted on March 13, 2016 by Sandy Bergsten
One of the best parts of throwing a party is in the planning. I get a certain thrill when all the components begin to come together. From the menu to the seating chart, it’s a culinary “words with friends”. I knew I wanted to do something a little different for
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the great pretender

perfecting the "done before they arrive" party- a work in progress
Categories: Veggies and Sides, Sauces and Such, Dinner Party, Sources, Fête Fact, Posted on November 21, 2015 by Sandy Bergsten
This time of year almost everyone wants to know what I’m going to make for Thanksgiving. If truth be told I would reply, “reservations”. While I cherish spending time with my family, I am not a huge turkey-day fan. First off there are way too many pots and pans. Everything
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open season

perfecting the "done before they arrive" party- a work in progress
Categories: Fish and Seafood, Sauces and Such, Dinner Party, Sources, Well Equipped, Posted on October 24, 2015 by Sandy Bergsten
A definite perk to helping my dad move back to Florida each year is that it almost always coincides with the opening day of stone crab season. Last week I almost spilled my coffee when I heard on the local news that fisherman were allowed to set their traps that
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simply sauced

perfecting the "done before they arrive" party- a work in progress
Categories: Sauces and Such, Supper, Dinner Party, Well Equipped, Posted on October 10, 2015 by Sandy Bergsten
Purists might cringe when they read this post, the rest may jump for joy when they discover how easy it is to make a dynamic duo of sauces for grilled filets or beef tenderloin. I never know which guests will prefer with their steak- horseradish sauce or béarnaise. Honestly I
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pick your battles

perfecting the "done before they arrive" party- a work in progress
Categories: Veggies and Sides, Sauces and Such, Supper, Dinner Party, Posted on November 23, 2014 by Sandy Bergsten
When my husband and I are empty nesters for Thanksgiving we have a “poultry-free” meal. It is extravagant and decadent. When our offspring come home to roost for the holiday it is a full out Norman-Rockwell-esque extravaganza. Cooking a traditional Thanksgiving dinner is not my idea of a fun time.
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