I cook because I love to eat. I garden because I love to cook.
I thought I had the perfect, original recipe; one that no one else had thought of, let alone posted online or to social media. But it was not to be. As I mark the sixth anniversary of Max’s Kitchen and Garden this month, I think …
When I was a five- or six-year-old kid, my father occasionally took my two older brothers and I to the Palestra, the arena that opened in 1927 at the University of Pennsylvania, to see Big 5 college basketball games. We would wander in, find our …
Every year when we host Early Thanksgiving for our friends, Carl carves the turkey. Our old dog Lucy had a love-hate relationship with Carl. When he walked in the door, Lucy would bark incessantly and disruptively; it must have gone on for at least 15 …
I can only imagine what it would have been like for my ancestors – both the caveman types thousands of years ago, wherever they were, and those just over a century or so before, in little villages somewhere in what is now Ukraine. After a …
Asparagus, a perennial that returns year after year if properly cared for, is one of my most cherished crops. Last year in late spring, when the harvest was over and the plants were maturing, sending their frilly leaves out to collect sunlight to transport food …
Tomatoes and arugula are a match made in heaven; the juicy sweetness of tomatoes and the spicy bite of arugula. The problem is, the peak of tomato season in the garden does not coincide with maximum arugula production. Tomatoes are best before nights get too …
As the New Year approaches, my attention turns to appetizers; they are the perfect way to celebrate New Year’s Eve. A wide variety of one or two-bite treats signifies the festivities of the evening and the abundance we all wish for in the New Year. …
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 …
About 10 or 11 years ago, we were lucky enough to take a family trip to Italy. Our children must have been about 6 and 8. On this particular day, we spent a long time driving to our next destination; a beautiful hotel in the …
I didn’t always like mushrooms, especially when I was a kid. But things change in adulthood and one of them for me was falling in love with mushrooms. Several years ago I was searching for appetizers to make for a dinner and we had extra …
