Endive, Pear and Roquefort Salad
Mar 09, 2009
I' ve discovered an elegant salad to satisfy any pallet—without leaving large leaves dangling from your fork or nestled between your teeth.
TASTE Archives
All of my original TASTE blog entries with the new look.
Russian Tea Cakes a.k.a. Mexican Wedding Cakes
Feb 09, 2009
Clearly, these little nutty, sugar-covered, buttery dough-balls have serious global appeal.
Fig, Olive and Goat Cheese Tapenade
Jan 23, 2009
recipe for delicious tapenade with figs, olives, goat cheese, candied walnuts and herbs
Video: Making Cranberry Chutney
Dec 23, 2008
As I mentioned after Thanksgiving, there are some dishes that should be made all the time–not just for the holidays to which they are relegated. In particular, I don’t think Thanksgiving should be imprisoned on the last Thursday of November. In honor of my firm stance against such foolishness, I proposed that, on the day [...]
Spinach Gratin
Dec 09, 2008
Eat this and you will be as fortified as a pipe smoking sailor man. This gratin is just about the most energy-packed vegetable dish you could dream up. Oh, forget the euphemism. This is the richest, most decadent veggie you’ll ever put to your greedy little lips. But for all the butter and cream [...]
Sweet Potato Mash With Caramelized Apples
Dec 08, 2008
I am conflicted about Holiday foods. As I sit in the midst of two of my favorites, Thanksgiving and Christmas, I realize that some of the very best recipes I eat all year get made at just one, fleeting moment. That is a tragedy. Thanksgiving dinner should be had by all AT LEAST once a [...]
Potluck Thanksgiving
Dec 03, 2008
It' s hard to write when you' re stuffing yourself—or a turkey for that matter. I' ve been something of a blogging delinquent over Thanksgiving. I’m likely the only person with a food blog who didn' t post a slew of turkey-day recipes. Well anyway, they' ll serve me fine next year in the archive. [...]
Eggplant Confit
Nov 21, 2008
I love a good confit, though I' m not always a fan of the wait. I was delighted when I came across a recipe for an eggplant confit that would take considerably less time to prepare than a bird and might be equally delicious—at least in my estimation. After trying this roast a few times, [...]
Roasted Carrots
Nov 17, 2008
Carrots are one of my favorite vegetables to roast because they always turn out well—especially if you don' t burn them. But even so, the sweet starchiness can withstand being a bit brown around the edges. Another absolutely delightful carrot-charistic is that they don' t get juicy when you bake them, as often occurs with [...]
