Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it. Continue reading
food
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My father-in-law is a vegan and he mostly lives on tofu. Not that there’s anything wrong with that. In fact, I never really enjoyed tofu until he made me his signature dish.
He mixes together a mean stir-fry of tofu, broccoli, onions, chili oil, and he uses garlic so judiciously that I don’t even know it’s there. Continue reading
A couple of weeks ago, my mother and I decided that we’d go a little off the beaten path when it came to Thanksgiving this year. We thought we’d mix it up with some new recipes.
That was the plan. Continue reading
I love to cook, my mother loves to cook, so Thanksgiving is our day to play. However, it’s only going to be four of us for dinner this year, and Mom and I were talking about how to adjust the menu accordingly.
Then I threw out the idea that we jettison tradition and make something different. Continue reading
I don’t mind posting about things that fail. Especially when it can help someone else out. So, for the love of Pete people, keep your knives sharp! Take it from me.
Back story: This week my husband and I ran away to Maine for a couple of days. Continue reading
This summer I received a message from GT Cosita, that she was coming out to Vermont in October.
What the what? How fun! Continue reading
I’ve been fighting off a cold, frantically cleaning for a week-long apartment guest – and dealing with a new freelance job that’s made me start to question my life choices.
So, playing in the kitchen hasn’t been much of an option. But when my husband bought me a beautiful bag of apples, I realized that a galette might make me feel a whole lot better. And it did. Continue reading
Isn’t fall the best time for baking? Fruit is still plentiful, you can have the oven on without feeling like you live in Satan’s kitchen, and it is acceptable to add nutmeg to anything. I like this recipe because it is so simple: 7 ingredients and not a lot of prep required. Continue reading
This time of year (at least where I live), having puff pastry in the freezer is like having half of a meal made before even starting to cook.
Just throw something pretty on puff pastry, add some cheese, and (wowza!) dinner’s on the coffee table in 30 minutes.
And because I hang out at the farmers market with my husband selling his wares, that means I get to know the vendors. They’re nice and generous. Sometimes they slip me extra tomatoes because they know that I’m a tomato geek. Continue reading
The title is a play off of the movie “Yes, Virginia, There is a Santa Claus,” because for the last two years I’ve only had these amazing scallions in the summer and was stymied about how to make them last.
Then it dawned on me – freeze them for the winter! Yay! It’s like Christmas in August. So, instead of having my refrigerator overrun with two-foot scallions that go bad before I can use all of them, I have them for soups, stews, sauces and salsas in December. Continue reading