I cook because I love to eat. I garden because I love to cook.
We moved to St. Thomas in the Virgin Islands in the mid-1990s so Marci, who married me halfway through our time there, could carry out her dissertation research. The restaurant we grew to love most was a Greek place, called Zorba’s, of course. But it …
I’m always looking for innovative, edible vessels in which to serve appetizers. I’ve bought pre-made phyllo cups at the supermarket, and I’ve seen packaged cup-shaped crackers. For years I’ve covered crostini with fresh tomato bruschetta and other toppings. The healthiest version is to stuff endive …
While clothes may make the man, croutons make the salad…or soup…or pasta. They are little nuggets of crispness that finish a dish, and no, they should not be relegated just to salads. They can be a little oasis in a creamy soup and will add …
