-
It’s funny what you think you know. For the last thirty-five years I’ve been cooking chicken ...
-
-
A roasted chicken goes a long way in our house. It is one of those easy dishes that requires very ...
-
Sustainable. Local. Organic. They've become culinary buzz words. They've caused confusion. What ...
-
This is a zen salad. For one thing, like meditation, it requires slowing down. Normally salad is ...
-
From the L.A. Times
To the uninitiated, the boysenberry may look like a big, blowzy, underripe ...
-
There are two things in my world that tell me spring is officially here. One, the call of the loons ...
-
Serves 4
4 sheets of matzoh
4 eggs
1/2 cup milk
Salt to taste
Fresh ground pepper to taste
1 ... -
Yield: 4 servings
Time: 20 minutes
Ingredients
1 cup instant couscous or fine grained bulgar
1 ... -
This warm and comforting drink is great on a cold day.
1 cinnamon stick, broken into pieces (Use ...
-
Ingredients:
for the tea cakes:
4 ounces | 114 grams | 1/2 cup (one stick) unsalted, organic butter
... -
Note: To cut down on chilling time, start with refrigerated cucumbers.
1-1/2 pound English ... -
My inspiration for this recipe came from an original in Bon Appetit.
Makes 10 (3-4-inch) round ...
-
Slider Bar Café in Palo Alto recently opened on the popular main drag, University Street. There ...
-
Bread. I love it, especially when it’s well made. But I freely admit that I try to avoid it. I’m ...
-
Since (finally) it has been discovered that the fat in beef – oleic acid – is the same heart ...
-
I used to hate St. Patrick’s Day.
I grew up with working class Irish-American kids in one of the ... -
It was an angela thing and it all started when she sent me a link along with a two word email that ...
-
Twice a year, (on Mothers Day and on her birthday July 7th), my mother used to pull out her ...
-
The “old timers” in Maine always eat salmon and peas for their fourth of July family feast. This ...
