food detective
One of best parts of the holidays can be the ebb and flow of loved ones into your home… dinners crowded around the dining room table, sandwich fixings splayed across the kitchen counter for lunch, and then there’s breakfast. Let’s be honest- that first meal of the day be a real challenge. Almost every morning my Norwich terrier and I share an egg.
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perfecting the "done before they arrive" party- a work in progress
What could be more frightening than having company arrive and not having a canape (or two) to greet them? Fear not! Just in time for Halloween (and the upcoming holiday season) here are several appetizers that can be made well in advance and stowed in your freezer, or assembled in a matter minutes. Now you’ll always have something scrumptious to
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food detective
Here’s a trio of dressings that will literally steal the scene. One bite and you’ll never reach for their bottled understudies again. The best part… you won’t believe how easy they are to prepare! So whip up one or all three, they’ll last for a week in an airtight container in the refrigerator. Seriously- who doesn’t love ranch dressing?
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food detective
How about a little schnitzel just in time for Oktoberfest? Sounds complicated, but really it’s as easy as one, two, three. What’s key is choosing a chicken breast that’s not too big. I’m not sure when someone thought it was a good idea to offer up chicken breasts that resemble those of a small turkey. They are unwieldy, difficult to cook properly,
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perfecting the "done before they arrive" party- a work in progress
With temps finally falling and farm fresh stone fruit still available, now is the perfect time to pop a crisp in the oven. It couldn’t be simpler with this easy to do, adjustable recipe. No need to bake for the masses, with this recipe you make exactly what you want. And the best part- you can make a large batch of the topping and pop it in the
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food detective
As the countdown for the eclipse approached, I wondered how best to mark this extraordinary event. The moon was scheduled to block out the sun at 2:28 on Monday afternoon. Not the time I typically entertain. Then an idea came to me the night before just like a flash in the dark. With my Amazon procured ISO certified glasses in hand, I asked my
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food detective
One of the best things about living in Ohio in August is the abundance of freshly picked tomatoes. You can actually smell their sweet ripeness from afar. These beauties need little adornment… a pinch of salt, a grind of pepper, a splash of good olive oil and perhaps a drizzle of fine balsamic. This simple tomato salad really doesn’t need a
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Wouldn’t you rather have cocktails with your guests then be chained to your grill? Caterers and many restaurants often precook their protein then finish it off right before serving. Time to think like a pro and follow suit. My citrus marinated pork tenderloin is exceptionally tender. The trick is marinating it the day before. Turning the Ziploc
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perfecting the "done before they arrive" party- a work in progress
My last cooking class at Dorothy Lane Marker’s Culinary Center was so much fun. We had a great group, plenty of farm fresh ingredients, and a lineup of recipes that could be done almost entirely ahead of time. Let’s face it- if you’re going to have people over you want to be out with your guests, not stuck in the kitchen. The theme was
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perfecting the "done before they arrive" party- a work in progress
Sometimes you need a sensational appetizer that literally comes together in the count of three. On Wednesday night I’m teaching a cooking class at Dorothy Lane Market’s Culinary Center. When I was putting the lineup of recipes together it seemed like we might need a little something to kick things off. The evening is going to feature grilled flank
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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 →