by Brian | Oct 18, 2017 | Recipes
In Deviled Eggs Debbie Moose positions deviled eggs in a new light. New, bright and so very intense recipes bop around these pages. Now, it is October and this recipe is called Springtime Herb Delights and those are Easter eggs in the background, but we can get herbs...
by Brian | Oct 17, 2017 | Recipes
I don’t remember when I first ate a red pepper. Sometime in my thirties I expect. My mother believed in canned vegetables. The only Italian food we enjoyed came in cardboard boxes made by Kraft. It was a different world. My first pepper experience was intense. One...
by Brian | Oct 16, 2017 | Recipes
In Deviled Eggs Debbie Moose has an assortment of ideas that will change your perspective on this dish forever. Never been inspired by simple deviled eggs with a bit of paprika bite? Why not transform them into a meal? Or at least an appetizer that has you pondering...
by Brian | Oct 15, 2017 | Recipes
Earlier this week I posted a review of Gizzi’s Season’s Eatings, the latest offering from Gizzi Erskine. This book targets the holiday season with recipes that resonate celebratory flavor. The beautiful photos are deep and intense. When you look at the book, your...
by Brian | Oct 14, 2017 | Recipes
I recently posted a review of a spectacular new cookbook, Istanbul & Beyond. Turkey is a large country, bigger than Texas, with many regions and culinary centers — with a wealth extending far beyond mere Istanbul. At first blush, our American food would not seem...
by Brian | Oct 13, 2017 | Recipes
Sometimes this recipe is confusingly called “White Gazpacho.” It’s actually tomato‑free, but does incorporate the stale bread of “authentic” gazpacho, a peasant dish that was decidedly not “upscale” when first created. If you were living in Spain, you would blanch the...
