I have done an informal survey asking folks what disappears first off the buffet table. It is always the deviled eggs. Spanakopita triangles come in close second. It seems the most labor intensive, time consuming dishes disappear the fastest.
Read MoreThere are friends who grow apart, and those who grow together. One of my oldest and best friends lives in San Diego. We talk often, and try to visit at least once a year. We wear the same clothes, read the same books, and enjoy the same (sometimes obscure) entertainment unknowingly. When we do compare notes there is always a thread of common experience.
Read MoreThey were known in the neighborhood for their tree growing prowess. Apparently 7 years ago Harriet had a seed in her breakfast fruit that was beginning to sprout, and instead of tossing it in the trash she stuck it in soil and the resulting tree was now sporting hundreds of ripe yellow grapefruit.
Read MoreI won’t lie - making Caramel is tricky! But you can do it and it makes an amazing addition to stuffed french toast.
Read MoreMMMMMMMM. French toast for 2 people or a crowd spending the night. You can use any type of bread – Challah makes the best French Toast because the bread itself made with lots of eggs, but most any bread will be yummy with this filling in it.
Read MoreThese days most folks have air conditioning in the south, and don’t think twice about turning on the oven in the middle of a heat wave. Well I am one of the hold-outs. We don’t have air conditioning and so I have come up with creative ways to bake without heating up the whole darn house! Of course you can make this in a regular oven, but if you want to save energy find a pan that fits in your toaster oven and give it a try.
Read MoreThis stew is hearty yet manages to feel light at the same time. It is chock full of veggies, but it doesn't take lots of time to prepare. I like to serve it with our french bread brushed with a little garlic butter and an arugula apple salad for a fantastic fall supper.
Read MorePumpkin in my chili was inspired by Jeff Armstrong, a long-time baker and friend at West End. He kept telling me that his family put pumpkin in their vegetarian chili. I thought it sounded strange at first, but the more I imagined what the flavors and textures would be like together the more I wanted to try it. It is delicious!
Read MoreI grew up going to parties and potlucks, and my dad would often bring this incredibly good cheesecake. Everyone always oohed and aahed over how good it was and asked for the recipe. Then he would laboriously write the recipe on an index card for them. He kept it pretty simple and straightforward with this classic sour cream topping.
Read MoreIt’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.
Read MoreWho doesn’t love a scone? They really are not hard to make, the trick is to not overwork the dough. It takes some practice to get all the ingredients incorporated without over mixing. You will know if you have done it right because your pastries will be light as a feather, tender and flaky.
Read MoreThese are the easiest cookies in the world to make, and I've never met a chocoholic who could resist them. The variations are endless. Try some of the ones listed or make up your own.
Read MoreThis salad is great for a light spring supper and it is a pot-luck crowd pleaser. Feel free to adjust the spiciness of this dish by cutting back (or ramping up!) on the sriracha sauce.
Read MoreIf you’ve never made a cake before, this is a great one to start with. You will impress everyone, including yourself. I made this strawberry cake for my best friend's wedding, and even though I was baking at high elevation (different pressure levels change chemical reactions) and was just getting over the stomach flu, it turned out great.
Read MoreI've been making one variation or another of this granola since I was in college. I lived in a co-op house with a bunch of hippies and we ate a lot of granola. My friend Wayne said it was so addictive that he had to swear off the stuff.
Read MoreIt’s nice when a vegetable salad can be prepared ahead of time. This one actually gets better when it marinates for several hours. It complements just about any Mediterranean main dish. Serve alongside roasted chicken, eggplant parmesan, pasta, or make it the centerpiece of a platter with hummus and pita chips.
Read MoreThe active time is only about 10 minutes for this soup. It takes some time for the peas to cook, but once they are done it comes together very quickly. Fresh herbs are preferred, but I substitute dried herbs all the time, and it is still wonderful.
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