Off Topic: Lentil and Farro Soup
So when I was in Italy last month (and I never get tired of saying that. Check back here in 2013 when I preface everything with “When I was in Italy 27 months ago…”) one of the highlights of my trip was a visit to Orvieto, a city once populated by...
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: Rainbow Chopped Salad
Do I seem a little salad-obsessed? My daughter would respond with a definitive “YES!” Personally, I don’t think you can eat too much salad. And it’s not like I’m ignoring my friends hamburger, cake and alcohol. So let’s add one more...
The Essential New York Times Cookbook: Welsh Rarebit
There’s something really fun and somewhat risky about making a recipe from 1875. How do you even translate something that was probably made on a wood-burning stove to modern-day equipment? And didn’t people have very different tastes back then? I mean,...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…