In the Northeast we seem to have only three seasons: Winter (too cold and long), Summer (either too hot or too cold) and Fall (my favorite season but way too…
Ingredient: black pepper
I don’t know exactly when or where I first tried this dip but it was sometime in the 1970s. I always thought of it as a Michigan thing – I used to…
I love it. When I was little my mom made pan-fried zucchini rounds (hobak jeon): slice zucchini cross-wise, dredge in flour, dip in egg and pan-fry until golden brown. When I…
I haven’t had much of a sweet tooth lately and prefer savory cheesy snacks over cookies or chocolate. This afternoon, I was craving Ina Garten’s Parmesan & Thyme Crackers – a recipe I first tried…
Read More This Sunday’s Afternoon Snack: Parmesan & Thyme Crackers
…so why is it snowing outside? I’m not talking about a flurry here or there. It is snowing hard (at times sideways) and we are expected to get 2-5 inches of snow…
On the cover of Bon Appetit‘s February 2015 issue is a picture of a gorgeous savory tart (Caramelized Garlic, Spinach, and Cheddar Tart) with a perfectly braided edge on the crust. You can actually picture yourself…
I grew up in rural northern Michigan. The winters were bitterly cold but never bothered me back then. (Now, they most certainly do!) Most mornings I had a bowl of…
I have always loved tofu and ate a lot of it as a kid. It is so versatile and can take on almost any seasoning or preparation. It’s similar to chicken – alone it is flavorless,…
I have a dear friend who is a member of a local cooking club which meets on Wednesday nights. This week’s theme was SOUP. On Monday, she made a test batch of the one she chose…