food detective
I love reading the food section of the New York Times. It’s a welcome break to the whirl of today’s headlines. Turning the pages I’m thrilled to discover a recipe for something that should be relatively easy to make, but for some reason never quite turns out. Imagine my excitement when I saw a feature article for the perfect Caesar salad. I’ve
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food detective
My husband and I could eat fresh-picked sweet corn every single day. But just like those truly vine ripened tomatoes the season will soon be over. So I was super excited when I discovered a new way to enjoy these fresh picked ears in the New York Times. The food section had an intriguing recipe featuring orecchiette with a fresh corn sauce. Orecch
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perfecting the "done before they arrive" party- a work in progress
Lately my husband has been such a sweetheart I thought I’d bake him a pie. Wait a minute- me make a homemade pie? Those of you who know me know that I’m not very skilled when it comes to baking. But just because I’m not terribly accomplished at something doesn’t mean I shouldn’t give it a try. Now I’m not suggesting I’ll go hog wild into
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perfecting the "done before they arrive" party- a work in progress
Some times life contains a lot of “too”, as in “and she cooks too”. The national flower show I was co-chairing blew in like a southern storm, then shone brightly on our city, and left as quickly as it came. It was such an incredible event. We had twenty-six judges come in from around the country to judge over two hundred horticulture, floral design
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perfecting the "done before they arrive" party- a work in progress
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Here’s a fresh and vibrant salad that I am going to convert into a side dish. I got the recipe in my daily feed from Bon Appétit; after a couple tweaks it’s sure to be my wingman throughout the summer. While it makes a tremendous luncheon salad, I love it alongside grilled fish, chicken and meat. Because it’s as easy to make as it is fresh
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perfecting the "done before they arrive" party- a work in progress
What in the world happened to spring? I just arrived home from meetings in Savannah only to find my daffodils covered in sleet. Snow is in the forecast and the temps are plunging into the 20s. I thought those dark dank days of walking my dog were over. Time to import a splash of sunshine. Maybe its because I was just in the south and I was spoiled
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perfecting the "done before they arrive" party- a work in progress
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 a business dinner my husband and I were hosting. The challenge was creating something
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perfecting the "done before they arrive" party- a work in progress
Want to whip up something extraordinary in no time flat? Simply toss some out of the ordinary ingredients together to create a dish that is sure to impress. If you’ve never tried Israeli couscous you are missing out. Sometimes called pearl couscous or ptitm, these small, round, pasta-like granules are made from semolina and wheat flour. Unlike
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perfecting the "done before they arrive" party- a work in progress
What’s the secret to staying warm during the winter weather? Dress in layers. The same holds true when making soup. Start with your base- stir and sauté, and another layer of ingredients- stir and sauté, add your liquids- stir and simmer. Something truly magical happens when you compose a soup with care and stir and simmer with love. And the best
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perfecting the "done before they arrive" party- a work in progress
What’s the secret to pulling off a seamless dinner party? Making sure all of your components are prepped and made ahead of time. And what better way to ring in the New Year than with a duck supper in front of the fire? While I adore confit, I certainly don’t relish the idea of rendering and preserving duck legs in my own kitchen. Thankfully with G
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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! read more →