by Brian | Jul 15, 2015 | Recipes
Two words always appeal to me: quick and pickled. Yes, I know, chocolate really does come first but that’s for another day. For her cooking school, Suzen buys in quantity and, at the end of the week, we can have an extra container, or five, of cherry tomatoes....
by Brian | Jun 29, 2015 | Recipes
Do you deep fry at home? Suzen and I do, but rarely. There’s the mess and smell and even the smell the next day. But, there are times when those negative considerations have to take a back seat to a dish that looks far too tempting. From The Islands of Greece by...
by Brian | Jun 8, 2015 | Recipes
Have you had this experience yet? The day after Thanksgiving, you eat the leftover stuffing and say to yourself, “Damn, this is better the next day.” Same thing here. This dish smells powerfully wonderful coming out of the oven. It will be hard to restrain...
by Brian | Oct 21, 2014 | Recipes
It’s the perfect confluence of words: tomato, chile, and jam. This is a universal food. Almost. I would not be putting this jam on my breakfast toast, actually. It has more sizzle than I want to start my day with. But, on a toasted slice of bread with goat...
by Brian | Jun 29, 2014 | Dessert Digest
This is Suzen’s and my first attempt at making a plated dessert from Payard Desserts by Francois Payard with Tish Boyle. It’s a sweet success, visually and to the palate. What is a plated dessert? It’s one of those complicated, multi-part...
