December 2, 2008
These Persian cucumbers were so delicious we skipped adding anything and ate them as is. In fact, a...
December 1, 2008
Lamb Spare Ribs with Kabocha Puree and Walnut Pesto
A few weeks ago we drove out to Walla Walla to do a little early spring release wine tasting. At...
November 28, 2008
I can barely think of food today. After our Thanksgiving feast yesterday I am still.so.full. You'd...
November 26, 2008
Chicken Fricassee
Chicken fricassee is a classic chicken stew, typically so thick that it's almost a sauté. This...
November 25, 2008
It's almost here! We're finally getting getting close to launching Foodista.com - The Cooking...
November 24, 2008
Even though we tend to stuff ourselves to the gills during the holidays it's always nice to have...
November 24, 2008
This is a beautiful tart and refreshing relish. Since you use the whole orange, including the rind...
November 21, 2008
You like potato and I like potahto, You like tomato and I like tomahto, Potato, potahto, tomato,...
November 19, 2008
I write about food, so you're probably wondering why you're staring at a picture of a robe. Aside...
November 18, 2008
This technicolor slaw is a lower fat version of coleslaw and makes delicious (and economical) use...
November 18, 2008
creamy porcini polenta
I know I've talked to you about polenta before, and specifically an exotic mushroom polenta,...
November 16, 2008
Let's face it, the last few months have been rough financially. We've seen our 401-Ks plummet, our...
November 14, 2008
When I was young I could have cared less about germs, grit, and grim. Licking sticky candy off my...
November 13, 2008
People either love or hate squash. In my case, it's both. Frozen squash, that generic brick of...
November 11, 2008
pumpkin bread
As Barnaby and I walked to the bus this morning we noticed all the mushy pumpkins that remain on...
November 10, 2008
The mild flavor of shark is a good foil for robust seasonings. Here we have used garlic, lemon and...
November 9, 2008
I truly am a sucker for Brussels sprouts. And chanterelle mushrooms are about the best things...
November 7, 2008
Cooking "en papillote" simply means in parchment, and the method is not as tricky as the fancy...
November 6, 2008
My grandma's name is Betty, so this lip-smacking apple treat holds a special place in my heart....
November 5, 2008
It wasn't until I lived in Italy that I truly learned to love and appreciate a good olive oil....

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