View from our lunch table at Villa Sant Andrea, Taormina, Sicily A Very Happy Mother's Day to everyone! And, especially to my wonderful Mom, who is undoubtedly cooking and baking in her loving kitchen in the sky! Thank you, Mom for all you did to inspire my love of all things in and around the kitchen - and for your beautiful, devoted, tireless and generous faith and spirit - I will always marvel at the person you were in the face of … [Read more...]
P is for Pork, Prosciutto and (the very essence of Salty-Sweet) Perfection
Photo courtesy Academia-Barilla.com * You MUST know there is NO relationship between these two pictures in my mind! I love little pigs. I think they are adorable. And, I shudder to think what happens to them as they travel along the food production chain to the place of discussion of today's post. I don't see them in person very often, but when I do I spend a little time fawning over them - such is my quirky orientation in life. (My … [Read more...]
Ginger, You are a Cookie to Love – (Thank you Jack Nicholson) Unmistakable, Bright Yet Earthy, Pungent, Spicy, Heat – Ginger Root
Grandma's Gingersnaps "Erica, you are a woman to love" that line gets Jack Nicholson into a lot of trouble in "Something's Gotta Give" one fun movie I love to watch over and over - so I can oogle her gorgeous house in Sagaponack, and just have fun with the scenery and silly goings on - one of my favorite of the Diane Keaton-kookie-profiles, by the way, but I digress......... Actually, the kudos should go to Nancy Meyer - Jack just did … [Read more...]
Of “Nose” and “Notes” – An Unexpected Enlightenment at Lorena’s Restaurant
Cinnamon-Apple Scones for Christin this morning Last Friday night I had dinner at Lorena's in Maplewood, NJ with my husband. Throughout my time there, I watched a man, dining alone, with a bottle of red wine. It fascinated me that, as he waited for his meal and then throughout, he picked up his wine glass, swirled it around, sniffed its contents and then determinedly, placed the glass back down on the table, without taking a sip. I'd say, … [Read more...]
In the Sink for a Drink – Savoring the Last of the Easter Hot-House Hydrangeas
It is no secret that I covet all that is alive with color and reminiscent of Spring and Summertime during those dastardly months of barreness and darkness. And so, I was lucky enough to scoff up a few of the remaining hot-house hydrangeas which were at the Farm in Green Village for Easter for some early Springtime color explosion-in-profusion, inside the house. They are now gracing my kitchen island and entryway table, for maximum … [Read more...]
Craze for Cupcakes – “Single Serving” and Why I Think the Naysayers are Wrong
photo courtesy Grace's Sweet Life - I can practically taste this Strawberry Meringue Buttercream, can't you? This morning I thought about writing about a couple of politically charged topics involving last week's governmental and social events, and, as an outgrowth of "The Pollinators" post, an expansion of the Colony Collapse Disorder issue and comment about why the government seems to be lagging in their efforts to help quickly in this … [Read more...]
The Pollinators – Where Would We “Bee”? Raspberry Creme Fraiche Tart with Lavender Honey
Come this time of year everyone starts crabbing about pollen - it's everywhere - on your car, blowing in the wind and windows, up your nose and making a lot of people miserable with sneezing, headaches and bloodshot eyes. But, I love the season of Pollen - it is indeed the beginning of my year and the short few months of bliss occurring wherever I plant my toes. The really intense phase only lasts about a week or so - usually right around … [Read more...]
Gratter, Gratiné, Gratinée – French Culinary Verbs; Sweet Potato and Goat Cheese Gratin
Ok, so the other day I was going on about undervaluing high school chemistry and how it could have been so much more fun and interesting if they incorporated experiments with food into the curriculum. Yesterday, I was reading the May issue of Food and Wine and saw that Michael Pollan's new book is essentially about this subject - transforming foods via fire, water air and earth - aka chemistry. The other day I mentioned a couple of the … [Read more...]
Heavenly Mascarpone and the Mary Ann Cake
A cake to play with! Yesterday, a friend asked me for a dessert recommendation - one to take to a friend's house. Yikes, where to begin? Anyway, this cake is always a delight - I originally was introduced to it by my sister-in-law, Mary Ann McCormack (she is the original Mary Ann Hanley) - thanks, Mar! The ideas for this cake can be massaged in a multitude of ways. I suggest you use the topping below (from my Carb-loading post - … [Read more...]
If Only……. “Reactions” and Undervaluing High School Chemistry
a great reminder of the "value" and lessons of chemistry This morning I was scrolling through all my facebook feeds on food (that's a good one - "Feeds on Food" - should I copyright it?) and came upon the picture, shown below of the seared duck breast with apricots. That sent me back to a thought I had yesterday about the value of Chemistry in cooking and baking........ When I was in high school, I took the required Chemistry class and, … [Read more...]
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