The Essential New York Times Cookbook: Grilled Onion Guacamole
So the husband says, and I quote, “This is the best guacamole I’ve ever had.” And the man eats a lot of guacamole. “Obsession” would not be too strong a word for his relationship with guacamole. It is good. I love onions that have been...
Off Topic: Arizona Biltmore Salad
I actually have a “real” job and sometimes it takes me to wonderful places. Recently I was obliged to go to the Arizona Biltmore. Wow. I think it might literally be heaven. I would advise you not to get a room directly above the bar but, other than that, I...
The Essential New York Times Cookbook: Warm Soft Chocolate Cake
So again I find myself with a recipe that I want to shout about from the rooftops. I already ambushed my neighbor on her way to her car, now it’s viral time. Hesser rightly points out that this dish became too popular for its own good in the 1990s. It started...
The Essential New York Times Cookbook: Jean Yves Legarve’s Spaghetti with Lemon and Asparagus Sauce
Well this is awkward. Not only did it take some digging to find this recipe in The New York Times archives but I can’t find “Jean Yves Legarve” (if that is his real name) anywhere in the Google-verse. I even had a heck of a time finding Michele Evans...Recent Comments
I made this tonight and it was awesome. I followed the directions precisely. The sauce was perfect and there's plenty…
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
400 40-45 mins. I want the add on for using my Michigan frozen blueberries cooks country said there's a tweaking…