News
Have you heard about Black Garlic?
A lot of things show up in my e-mail inbox each day but when my weekly newsletter from 150ish.com arrived a week or so ago with this article about Black Garlic I found it so interesting that I just had to stop everything and read the whole story. The web…
Blueberry Yogurt Pie
July is Blueberry Month and with local berries arriving in markets right now, it is the perfect time to enjoy some. Go to USDA Blueberry Blog to learn more about this special North American berry. When we came up with the idea for this Blueberry Pie recipe, I was worried because…
Aunt Alice’s Blueberry Muffins
One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice and Uncle Pat and my cousins at their summer place in Kittery Point, Maine. On those evenings when Alice herself wasn’t cooking up something wonderful, the whole rowdy bunch of us would…
Learn Butchery from Erika Nakamura, July 23rd to 25th!
For culinary pros looking to sharpen their butchery skills, from July 23rd to 25th, the International Culinary Center’s Soho, NY, school will be hosting a 3-day Butchery Intensive with Erika Nakamura of Lindy & Grundy, the old-fashioned Los Angeles butcher shop which has been making waves with their sustainable, whole-animal approach.The course will…
Season Four of Sara’s Weeknight Meals Starts June 19!
Here is a list of broadcast schedules for Season Four of Sara’s Weeknight Meals in the top markets. Season Four of Sara’s Weeknight Meals premieres around the country on public television starting on June, 19, 2014 with twenty brand new episodes. Tired of making the same old 10 tired dishes? Well this…
Flammekueche or Tarte Flambée
For the article about my trip to France, I was asked, “How will you implement what you saw/ate in your work in the U.S.?” My answer, “ I want to . . . reproduce a very tasty Alsatian dish we were served on the boat, flammekueche or tarte flambée, sort of like…
Hope you'll try these recipes from my French cruise.
I just returned from a riverboat cruise down the Rhone in France on the A Rosa ship called “Stella” here is the view from my cabin window at dawn and here are the recipes for Mini Goat Cheese Souffles in Phyllo Cups with Micro Greens and Radish Salad and Spicy…
Hope you’ll try these recipes from my French cruise.
I just returned from a riverboat cruise down the Rhone in France on the A Rosa ship called “Stella” here is the view from my cabin window at dawn and here are the recipes for Mini Goat Cheese Souffles in Phyllo Cups with Micro Greens and Radish Salad and Spicy…
Fruit: Selecting and handling early summer fruit
Freshly picked apricots are the first “stone” fruit of summer. Shortly after they appear on the market, cherries, nectarines, peaches, and then plums arrive. Prompted by the warmth of the early summer sun each ripens in its own time. Fruits have different ripening agendas, some stop ripening when they are…
Rick’s Barbecue Sauce
My cousin-in-law, Rick Bzdafka, frequently cooks for the large crowd spending holidays at our family’s farm. A very talented cook and the soul of affability, Mr. Rick always whips up two separate batches of his barbecue sauce, mild and very spicy. (Note the variations.) Whatever your preference, you’ll find that…