by Brian | Dec 5, 2015 | Recipes
Over the next few weeks, culminating on Super Bowl Sunday, you’ll be attending parties and probably hosting one or two as well. What can you do for appetizers that is holiday bold? Chips and dips and guac do eventually become a tad boring. Pepper and honey have...
by Brian | Jul 18, 2015 | Recipes
A month ago I posted the technique for making a Fruit Mostarda, a condiment made of candied fruit in a mustard-flavored syrup. The immediate use is as a great appetizer on crackers or bread with some goat cheese. Or brie. Or simply your favorite cheese for appetizer...
by Brian | May 21, 2015 | Recipes
In her latest book Bitter: A Taste of the World’s Most Dangerous Flavor, Jennifer McLagan entices us to put away our instinctive fear of the flavor bitter. Yes, instinctive. Many of the plants and berries that our earlier hunter-gatherer ancestors were foraging...
by Brian | Jun 12, 2012 | Recipes
Lamb. A lovely meat, particularly when prepared the right way. My grandmother, all Scottish, would cook me lamb chops. And cook them. And keep cooking them. Why do Scots use mint jelly with lamb? It’s to lubricate your teeth so you have a fighting chance to penetrate...
by Brian | Dec 6, 2010 | Cookbook Reviews, Recipes
We joined Netflix this weekend. I did the deed and told Suzen who was very happy. I told her about our profile, how we like science fiction and horror films. After I do this blog, I have to update the profile. Apparently, I really like romantic comedies and Bollywood...