I cook because I love to eat. I garden because I love to cook.
I love New Year’s Eve. I always have. I love the celebration and revelry, the noise and the glitter. Everyone is happy. It’s a joyous holiday, full of pomp and excess. And I love my tradition of feasting on a wide variety of small bites …
After noting that I often serve empanadas with a bowl of chimichurri on the side, several readers asked for the recipe for this fresh, uncooked, herb-based sauce. It also goes beautifully as a marinade or finishing sauce on grilled steak, chicken, or fish. I love …
I love all things dumpling, and every culture has their own; Italian ravioli, Jewish knishes and kreplach, Indian samosas, Tibetan or Nepalese momos, Polish pierogies, British pasty, Chinese wontons. The list goes on and on, and I love them all. As a teenager, I discovered …
My wife Marci’s grandmother was French Canadian. When Marci was young, her family often had Sunday dinner at her grandmother’s house, and to hear her tell it, it was a grand affair. Fresh vegetables from her grandfather’s garden, a fresh made apple pie, and never …
There are times when adding a salad to the menu of finger foods is a great offering when having a party. But salads are messy – partygoers need a plate and a fork and two hands, making it difficult to hold a drink, all while …
