by Brian | Dec 17, 2018 | Recipes
Duck. Duck does NOT taste like chicken. Thank God. But you can make the non-chicken impression even stronger by taking the duck, rich unto itself, and making it yet richer. The technique here is to apply a sauce of black cherries with port. Both cherries themselves...
by Brian | Dec 17, 2018 | Recipes
In Rise and Shine: Better Breakfasts for Busy Mornings, author Katie Sullivan Morford lays out a game plan for a grand day. Make breakfast special. And special does not have to be hard. It can even be a little “desserty” like this pomegranate sundae. No ice cream in...
by Brian | Dec 15, 2018 | Cookie Jar, Recipes
For this coming week or so, this is high cookie season. We bake and bake. Oh, we eat, too. I’ve posted this recipe before. It is our go-to spice cookie. Superb. Yes, there are cookies beyond brownies and chocolate chip. Not many, but this one to stir...
by Brian | Dec 14, 2018 | Cookie Jar, Recipes
Rugelach is now a ubiquitous cookie in our culture. Is it a cookie or a pastry? The name does not matter. The taste does. And the texture. We think of rugelach as a Jewish treat. It is, but — according to Gil Marks in the Encyclopedia of Jewish Food — the origin is...
by Brian | Dec 13, 2018 | Recipes, TBT
Tis the season for hearty food. Richly hearty. From three years ago, here is what happens when you combine risotto, mushrooms, and duck! This dish is typical of the treasures in Artisanal Cooking by Terrance Brennan. For the holidays, this is a book to be consulted,...
