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Thursday, Oct. 20, 2011 03:31 pm
I tasted Jeni’s Splendid Ice Cream just minutes after being introduced to my first grandson. Stepping through the doorway, I was totally focused on him. But soon other priorities reared their he...
Thursday, Oct. 13, 2011 02:58 pm
Orange scented braised lamb shanks McGee’s guidelines for succulent braises and stews: A moist, tender braise or stew results from the cook’s cumulative attention to several details ...
Thursday, Oct. 13, 2011 07:07 am
The heat is finally retreating. Even when daytime temperatures are warm, the nights are deliciously cool. Best of all, the high humidity has fled. When days and nights turn crisp, my culinary thoughts...
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...

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