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: garlic
When I first saw the picture of David Tanis’ Italian-Style Tuna Sandwich in this Wednesday’s Food section of the NYT, it wasn’t the tuna that caught my attention, it was the soft-boiled egg, but…
I had leftover ricotta (from when I made Pea Crostini with Ricotta) and I couldn’t let it go to waste. I was browsing through my folder of “recipes to try…
Spring has finally arrived! Yesterday, we found a few flowers in bloom in our yard. Restaurants are beginning to transition from their winter menus to fresh spring offerings. Food magazines and…
Read More This Sunday’s Afternoon Snack: Pea Crostini with Ricotta
I haven’t jumped on the quinoa bandwagon, though I’ve tried. I sort of like it but I’m certainly not in love with it and have never ordered a dish with…
When I first moved to the suburbs nine years ago, I visited a local gourmet store which showcased beautifully prepared meals, salads and desserts. I kept hearing rave reviews about the…
…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 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,…
If I didn’t know any better, I would keep buying prepackaged containers of hummus at the supermarket and think that hummus was supposed to taste that way. There are two reasons why I…