by Brian | May 12, 2015 | Recipes
Oh the difference between a mere recipe title and the recipe details. In her last book, 1000 Spanish Recipes, Penelope Casas offered an army of wonderful recipes, many of them tapas, and all of them regional, authentic, and delectable. If you just skim the book and...
by Brian | Mar 24, 2015 | Recipes
Yesterday’s post was for Horseradish Cream: Horseradish Cream from Curtis Stone and Beyond The cream is a dream unto itself, useful in myriad ways atop proteins or salad. Heck, you can use it instead of mayo in that next roast beef sandwich. But in Curtis...
by Brian | Jan 19, 2013 | Recipes
The great American sports event, the Super Bowl, is just two weeks away. And this Sunday, there are two games to decide who shows up in that Super Bowl. So, millions of you will be there on Sunday, watching, drinking and eating. Why don’t we all do this...
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 Suzi | Mar 22, 2011 | Cookbook Reviews, Recipes
James Peterson is a name that any foodie will instantly recognize. His career as chef, restaurant owner and now distinguished writer has earned him accolades every step of the way. Who hasn’t opened Sauces and marveled at the details and scope of that award winner....
