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Caponata

Caponata

I cannot begin to tell you how hard I fell for this. As promised it's sweet and sour but also luscious without being unctuous.  I followed the advice in the comments section and sauteed cubed eggplant in the same pan before adding the other ingredients, no need to...

FeaturedThe New York Times
Cassoulet

Cassoulet

Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me.  To which I said, out loud in my home, like a boss "game on Melissa. Game on." And why not start with the...

Recent Comments

  1. Why can I not find the recipe for these biscuits?

  2. The thanks for how to print this recipe was to Ann