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homemade spanakopita with fresh mint

April 20, 2014

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Below I offer an authentic recipe from the kitchen files of a true Quarterican Jew—My mother is half Greek, half Puerto Rican while my father is half Russian and half Austrian. She was raised Greek Orthodox; he’s Jewish. I spent…
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all dressed up – thanksgiving edition

November 18, 2013

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I‘m married, so I get my thrill for variety sated in food options. I’ll never abandon the traditional stuffing of my youth: apple, sausage, celery, sage and walnuts. Sometimes golden raisins will plump up in wine or stock, that, or…
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thankful for do-ahead thanksgiving recipes

November 15, 2013

13 Comments

Over the past three days, I’ve received more than a handful of random requests for my cranberry sauce recipe, and for the Corn Pudding Pushover. Recipes included below, along with links to prior Thanksgivings, including last year’s video of how…
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summer food obsessions

July 16, 2013

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Roasted Peaches Split ‘em in half, remove the pit, then, with skin sides up, place the peach halves onto a baking sheet covered with parchment paper. 20 minutes at 400 degrees, and you’ll experience true summer lovin’. I do this…
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just psycho enough

April 6, 2013

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Am I the only one psycho enough to bake a Whiteout cake after baking a Blackout cake from scratch, fearing that the dark chocolate cake will be too rich to take? Had I been a planner, I’d have baked the…
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new food favorites

March 20, 2013

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Some people say that playing favorites is a bad thing. They are not my type of people. What I have below are completely random, but honest, food thoughts, which I must document, or they will be gone forever. 1) The…
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trader joe’s suggestions

March 14, 2013

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I threw the question up there on Facebook, then doubled back to the list the next time my house needed stocking. Based on the suggestions of friends, he’s what I plucked. Trader Joe’s Peach Salsa: I love sweet with my…
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pounded into submission

January 22, 2013

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I can’t be alone in this. Tonight was to be pork chops smothered with spiced apples, served over bacon-laced grits. When a recipe calls for pork, say, to be pounded into half-inch cutlets, I’m incapable of eyeballing it. I keep…
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