food detective
After an overnight overseas flight we landed in Stockholm, dropped our bags at the Grand Hotel and set off for a tour of the city. Three hours in our energy sank at the Vasamuseet just as the 375 year old war ship had after it tried to set off from its Stockholm port. Thankfully our guide steered us to a charming lunch spot, Ulla Winbladh, where I
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perfecting the "done before they arrive" party- a work in progress
With success on the tart front it’s time to round out our lazy august supper. A simple chilled soup is the perfect way to beat the heat and put your guests at ease. All soups should really be made a day in advance to allow the flavors to meld. Doing so means no mess in the kitchen the day of. And with a chilled soup no last minute heat. To kick off
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perfecting the "done before they arrive" party- a work in progress
French fare. While it all looks so easy, tarts can be (pardon my French) a bit of a bitch to make. Most of you know I am not the best of bakers. On my mom’s recent visit she was shocked at the state of my petite fudge cakes. These diminutive desserts were riddled with caverns and caves. And if you know anything about my mom she isn’t shy about
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perfecting the "done before they arrive" party- a work in progress
Move over Maryland. Here is a crab cake that is substantial on the jumbo lump and light on the filler. A perfect summer main following a refreshing chilled soup. This runner-up is a breeze to bring to the table because the cakes must be formed and chilled hours in advance. Ideal for a midweek business dinner that is healthy and light but makes a
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perfecting the "done before they arrive" party- a work in progress
Having a business associate over for a midweek dinner. Time to keep it light, fresh and fast. Summer suppers stir up images of chilled soup and garden-fresh greens. How about a flash from the past- chilled borscht coupled with airy crab cakes? Here is a beet soup that has stood the test of time. In fact it’s the very recipe I served at my wedding
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perfecting the "done before they arrive" party- a work in progress
With my parents in for the weekend I thought it would be fun to serve several small courses for dinner. I also wanted to wow them with a showstopper. In Dayton Foremost Seafood has the most incredible soft shell crabs. You need to call ahead to see if they’re available but when they are Foremost will clean the live crustaceans for you on the spot
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perfecting the "done before they arrive" party- a work in progress
My folks arrive in minutes and of course I had a plan in place. Little did I know that Mother Nature had plans of her own. Yesterday at 3:32 PM after trying to outrun a monster thunderstorm I pulled into the garage when bang the lights went out just as the garage door shut. I carefully set down my bottles of Pouilly Fuisse and Bordeaux and felt for
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perfecting the "done before they arrive" party- a work in progress
Pulling a Friday night party together in a flash. With temps literally off the chart who wants to greet their guests with a blast from the kitchen? Not only is this dinner prepped entirely ahead of time; the grilling is done before the first guests arrive. This light, fresh and super fast meal is the perfect kick-off to the weekend. So beat the
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perfecting the "done before they arrive" party- a work in progress
With power out for five days my frig and freezer were a complete loss. Needless to say it’s time to restock, and not just with milk and mayo. Entertaining with success means planning ahead. Easy to do with a well-stocked freezer. Nothing beats “bookends” you can pull out of the deep freeze. Time to replenish a couple of those canapés and desserts
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perfecting the "done before they arrive" party- a work in progress
Shrimp roll sliders, a downsized version of that northeastern summer staple- the lobster roll. A perfect accompaniment to chilled watercress soup. While top cut hotdog buns are “wicked good” they are almost impossible to find east of I-91. Simply sub bakery fresh slider buns and split them down the top. Continue inland and swap the lobster for
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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!