by Brian | Sep 27, 2014 | Recipes
Yesterday I posted a recipe for tzatziki, that cucumber and sour cream side that mates blissfully with protein. Here’s a matching Middle Eastern treat: meat kebabs filled with both meat and spices. The meat flavor is not lost amidst all these ingredients, but...
by Brian | Jul 7, 2014 | Recipes
This is how the conversation went. We were standing in our garden ten years ago holding a couple of small mint plants in their little plastic containers. Fresh from the green house. “Will these survive?” Suzen asked. It had been a hard winter....
by Brian | Jun 1, 2014 | Dessert Digest, Recipes
It’s now, at long last, June and our herbs have survived a winter of deep snows and deeper cold. Our mint beckons. How to use it? Frosting, of course. Here the mint flavor comes, not primarily from our garden, but from liquor and extract. But your spring mint...
by Brian | Mar 1, 2013 | Cookbook Review, Recipes
Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA — is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then...
by Brian | Feb 22, 2013 | Recipes
“It looks beautiful,” I said to Suzen. “The smell is great.” “Try one,” she dared me. I passed. Allergies. My next mussel is her next inheritance. It was Valentine’s Day and Suzen’s feast for class — Bubbles and Bites — was this marvelously rich and beautiful dish...
