Oct 3
Usually I only discuss produce at length in reference to a specific, or class of specific dishes like salads, or in reference to a season. It’s such a vast field that one could concentrate on it alone and that’s not my niche. Read more
Late spring into early summer is the best time for berries and though they’re wonderful out-of-hand or fresh with a bit of cream, they shine in recipes that really feature them. Read more
Is the title of a book I published on Kindle last week. As a mother myself, I’m a veteran of years of vigilance concerning children and kitchens. Read more
As I recalled in one of my posts last year, my Mother’s frozen blueberries were better than any I’ve ever tasted. They were big and plump and seemed fresh months after being picked. Read more
It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if you entertain, and remember your costs last year, you’re going to have sticker shock this time. Read more
I hope you all had a Happy Thanksgiving! Now, I bet some of you are eyeing the leftovers and wondering what to do. This is the most difficult of the holidays in that respect. Read more
I couldn’t believe my ears the other day, when a celebrity chef, guesting on a talk show, recommended using raw egg whites in a recipe. This is in the midst of the “rinse or not to rinse” chicken debate, and that chef, I seem to recall, was on the nay side. Read more
A friend, who’s a really savvy cook, read me the riot act, via email, right after last week’s posting appeared. Quite rightly, he pointed out that I had confused sauces identity by incorrectly lumping them with gravies. Read more
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