New Ideas, New Techniques
The Plus Element That’s what my friend Maggie calls it. On any path to mastery, there’s always one more step. I think that’s why I both enjoy and feel challenged by my kitchen calling. Thirty plus...
View ArticleWhat a Throwback!
Right now, I’m sure many of you are forming your Thanksgiving plans–choosing recipes, composing grocery lists, plotting your course to the Thursday feast. I am too; we’ll be driving to DC to spend the...
View ArticleSpring Supper: Fennel braised Pork, Beets-and-Blue Salad
One Sunday last spring when we were visiting our friends in Rome, we had the good fortune to accompany them on an outing to the small municipality, Pisoniano, a fifty minute drive east of the Eternal...
View ArticleLemon Lemon Lemon Chicken
One afternoon, on my way home from the food bank, I stopped by my friend Teresa’s house for a visit. Teresa is a food stylist and recipe tester, also author of the beauteous blog Food on Fifth. This...
View ArticleSaltimbocca, sort of
We all know the trouble with the mind and memory. It isn’t always reliable. Images called up from the past can be hazy. Concepts and techniques once learned can be hard to access. Sometimes, the mind...
View ArticleBeer-Braised Chicken with apples and pears
Even though the days have been heating up, nights have ushered in a welcome cool here in Nashville. Not quite sweater or jacket weather—but soon. Autumn officially began last week, and you can sense...
View ArticleHoliday Trio: winter jewel salad with roasted shallot dressing, “stamppot,”...
It is the Sunday after Thanksgiving, and the last day of November. It’s overcast this afternoon, and oddly quiet in my neighborhood–perhaps the clouds have muffled the usual sounds of busy-ness....
View ArticleKorean-style Beef Short Rib Tacos
I don’t know too much about Korean food, but on the rare occasions that I dine on dishes like Bibimbap or Galbi Jjim at one of the homespun Korean eateries here in Nashville, I always experience this...
View Article“G&G” Garlic-Ginger Pork and Cashew Confetti Rice
Last month, my friend Irene Emory, owner of Crossroads Cafe in Sewanee Tennessee, was planning a Chinese New Year Celebration Dinner in 8 courses, to be served Friday and Saturday evening. She needed...
View Articleapricot-sorghum glazed ham, cornbread with the works
Ham. Sorghum. Cornmeal. A trio of decidedly Southern ingredients are at the heart of today’s post, in dishes designed to feed a crowd. It is rare that I have the occasion to bake a big ham, or a 12″ by...
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