I spent a year living in Europe, and six months of that was in Italy. Having eaten a lot of Italian ...
My oldest son saw this in a magazine and instantly proclaimed he wanted it for dinner. I was ...
I adore lamb shanks - even as a child. When I eat them gray clouds depart, the rain stops and on ...
I love herbs. I grow them, I cook with them, I eat them and sometimes just smell them for instant ...
Sometimes it’s all about the cut. Take asparagus. Everyone loves the long, lanky, sexy look of a ...
This really isn't a recipe—it doesn't even involve cooking or assembly. It's just a few simple ...
Cilantro haters have been vindicated.
The New York Times recently ran a story: Cilantro Haters, ...
Crust
1 cup all purpose flour
1 stick of butter, I use unsalted, she used salted
1/2 teaspoon salt
...
2 bunches of broccoli rabe.
Trim and wash and dry.
Heat three tablespoons of olive oil in a ...
for the spaghetti squash:
1 spaghetti squash (about 3 pounds)
olive oil
fine sea salt
freshly ...
1 head romaine lettuce, leaves separated
1 egg, lightly beaten (we make no assurances about the ...
Use a high-quality maple syrup for the glaze. It can’t be that butter-flavored fake syrup stuff, ...
They called it “Maya Angelou's highly superior banana sweet.” And it is. It’s also completely ...
Last Friday I took my daughter Hannah to tour Chapman College located only an hour south of Los ...
We wait all year for summer in New England. Sometimes I think we'd eat anything if you give it to ...
Joe’s restaurant on Abbot-Kinney in Venice, California is a delight and a deal. Michelin thinks ...
When I was little, I had absolutely no idea what Easter represented. All I knew was it had ...
One of the ways fall is celebrated in Maine is with an annual pig roast that has been going on for ...
A few weeks back, Patricia and I made this angel food cake which was delicious. It also left me ...
What better way to celebrate summer and your Dad than by making him something delicious on his ...
The Visual Food Lover's Guide is a terrific resource that I can't stop leafing through. In fact, it ...
Easter is almost here and while many of us are planning the main meal, whether that's brunch or ...
Calling Vermont winters “long” is like saying I have “salt-and-pepper” hair. My hair is gray, the ...
This week, Italian women everywhere will be knee deep in eggs, butter, sugar, and ricotta cheese -- ...
As Spring slowly arrives in Maine and the snow stubbornly retreats, I push back the compost ...
Every mother needs a signature cookie. Even if it’s one you buy—like a fresh-from-the-bag ...
I went to the French Laundry restaurant located in the Napa region (specifically, Yountville, ...
The thing I remember most about baking oatmeal cookies when I was 8 years old was that the bottoms ...