I cook because I love to eat. I garden because I love to cook.
Small Plates Saturday Night has become a tradition in our household, even more so since the pandemic has made dining out a gamble we do not feel is worth the risk. I cook three, four, five, six small dishes, while relaxing and pushing the pressures …
Every weekday it’s the same. I go to work and eat breakfast while I’m getting organized for the day. My meal is unchanged; varying only a few times over the course of my career. It almost always starts with a banana. Years ago, that was …
January is a bleak month in the garden. There is little growth, and so by leaps and bounds the most exciting activities are perusing catalogues to order seeds for the coming year and planting cabbage, kale, and leek seeds under lights in the basement to …
I love food stuffed inside food. I’m not talking turducken (a chicken stuffed inside a duck stuffed inside a turkey) or anything extreme like that, but rather smaller bites. Neat little packages with a morsel or two inside a wrapper, providing layers of flavor. The …
With the holidays behind us and a few extra pounds under our loosened belts, many of us have resolved to eat lighter and leaner. It is all well and good; admirable to be healthier. But cleanses and resolutions be damned, let’s be realistic, we are …
New Year’s Eve is a time for celebration. It is a time for a party, for joy and excess, especially as 2020 fades into 2021. This New Year’s Eve should be no exception. More than ever, we need an excuse to have a party, albeit …
I love small plates, tapas, dim sum, hors d’oeuvres, appetizers, mezze, finger food, in any form, whatever you want to call them. At a formal event, these are almost always the best, most exciting part of the meal. I would rather a formal occasion with …
I read a lot of cooking magazines, so I see the waxing and waning of trends and fads in restaurants and kitchens. Mostly I ignore them. In one ear, out the other, although maybe they leave a tiny impression in a far off corner of …
My very favorite food in the whole wide world is shell-on, salt baked shrimp from the Chinese restaurant Lee How Fook in Philadelphia, where my family has been dining for decades. It is light, crisp, crunchy, and salty, with a slight peppery tang, perfect with …
Of all of the characteristics that make a morsel of food desirable, crispy bits reign supreme. I love the texture and flavor they bring to my dishes. Diners search it out in all kinds of foods, from the curliest, folded over potato chip in the …
