I know it is not really a risotto – OK, so it is really a rice pudding but uses many of the same techniques as risotto to get that over the top creamy texture. Rice pudding is a perfect winter … Continue reading
Who doesn’t love a farmers market? The revival of an ancient tradition has taken root everywhere! Small farmers marketing their produce directly to the consumer evokes thoughts of the agoras of the ancient Greek. Today this tradition has been fueled by … Continue reading
At this time of year our local farm stands have an abundance of beautiful ripe tomatoes and the basil plants in our garden are lush and full. This is one of my personal favorite pre-dinner appetizers. I sometimes even eat … Continue reading
As a child, I loved to make cookies and pie dough. My mother was a thoroughly “modern” woman during the ’60s, so TV dinners were our mainstay. But cookies were my domain, and I loved trying any cookie with chocolate. … Continue reading
We love this chewy cookie. We used both kinds of raisins in this batch but have made them with only dark ones and with only golden ones. Make sure to not over bake to keep the wonderful chewy texture. Soaking … Continue reading
Grilling season is well underway. These little skewers are always a big hit. I often serve them with asparagus wrapped in prosciutto.. they dynamic duo. Easy to prep the day before, just grill when ready.
Like many of you, I am incorporating less meat into my eating and increasing plant-based options. This fruit smoothie is satisfying for breakfast, and sustains me for a few hours. For a complete breakfast, I add a handful of nuts … Continue reading
My friend Wendy is the queen of salads and often on a summer evening would add fruit to her green salads. I played with this and found that almost any combination of salad greens works as do a variety of … Continue reading
Summer is here and there is simply nothing better than the fresh vegetables and salad greens straight from the garden. I love arugula mixed with Boston bibb lettuce and then served with this extraordinary buttermilk dressing. This is also good on cooked red beets … Continue reading
It’s not surprising that our American Founding Fathers were also our Founding Foodies. After all they were well-traveled and lived in Europe, returning to America with the roots of our American culinary history. Living in Philadelphia, I am immersed daily … Continue reading