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Thursday, Oct. 6, 2011 06:11 am

Only when I thought I’d lost it did I realize how much I valued it.

A couple months ago, I lost something valuable. The value wasn’t monetary; it was precious because I’d created it and kept it alive for 15 years. Truthfully, I’d come to take it for ...
Thursday, Sept. 29, 2011 08:46 am
Nothing is more dramatically transformed by browning than onions. Sharply pungent raw onions become richly mellow, savory and sweet. This caramelized-onion marmalade has many uses: as a sandwich sprea...
Thursday, Sept. 29, 2011 07:30 am
One of the main reasons restaurant food tastes so much better in America than home cooking,” renowned chef Mario Batali often said on his Food Network show, “Molto Mario,” “is ...
Thursday, Sept. 22, 2011 04:58 am
Almond tart dough 1 c. finely ground almonds (measure BEFORE grinding) 1 1/2 c. unbleached all purpose flour 1/2 c. (1 stick) unsalted butter, softened 3 T. brown sugar 1 egg ...
Thursday, Sept. 22, 2011 02:55 am
Pity the poor pear. Each autumn, apples get all the attention. It’s just not fair. Sure, pears show up in cooking publications, but they always seem to take a back seat to apples. That’s a...
Thursday, Sept. 22, 2011 06:22 pm
Sherry honey dressing 1 c. olive oil 5 T. sherry or red wine vinegar 4 T. yoghurt or sour cream 1 1/2 tsp. kosher salt, or 1 tsp. regular salt 1/2 tsp dry mustard 1/4 c. ho...
Thursday, Sept. 22, 2011 09:24 am
Salt and pepper caramelized walnuts 1 1/2 c. walnut halves 1 egg white 1 tsp. coarsely ground black pepper 2 T. brown sugar, either dark or light 1 heaping tsp. coarse sea sal...
Thursday, Sept. 22, 2011 11:05 am
Pear and raspberry tarts 1 recipe almond tart dough, recipe follows 1 beaten egg 6 T. seedless red raspberry jam 3 firm but ripe pears, preferably a more rounded variety, such as B...

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