| A good cracker is hard to find. I stay clear of many of the mass-produced brands, and many of the artisan types can be expensive and heavy on flavorings like black pepper or rosemary. Inevitably,... | |
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| I was on a quinoa recipe bender yesterday and here's why. There aren't many things more disturbing to me than a glance at myself bathed in the florescent vanity lighting of an airplane bathroom five... | |
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| It has been a while since I've written up any sweets, so I turned to my cookbook collection for a bit of inspiration. I thought it might be a day for a batch of cookies, but instead I ended up... | |
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| I'm at the IACP Conference in Chicago until Saturday. If any of you happen to be attending (and see me), please say hello. I should mention that for the first time ever, IACP is opening its popular... | |
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| It has long been my personal belief that the egg salad sandwich is a sandwich too ugly to look at let alone eat. I'm talking about those structure-less mayo bombs served on soggy white bread. An egg... | |
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| I love reading the emails you send me. I usually keep them to myself, but occasionally I come across one that I'm inclined to share. I had one of these come through my in-box a few days... | |
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| Flipping through my friend Ann's new cookbook the other night, I stumbled on a delicious-sounding bread pudding recipe - Savory Asparagus Bread Pudding. It looked perfect for Spring, perfect for... | |
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| If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. It received a lesson in how to make pesto from a real Italian grandmother last week and now... | |
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| I've been wanting to do this for a while now - remix the ubiquitous pasta salad into something I actually look forward to eating. Pasta salads show up at every picnic, potluck, and work party... | |
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| I was surprised and delighted to walk into one of my favorite stores a few days ago and come face to face with my own cookbook. My passport is due to expire in a few weeks, so I was at the UPS store... | |
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