As you know, I like changing people's minds. It makes me fuzzy inside. Most people don't like brussels sprouts. It's the black sheep of vegetables... "eeew brussels sprouts," is the default way to use it in a sentence. But they really are lovely little things, if you cook them to the edges of crispiness rather…
There's been so much rain in the Northeast this summer, that the quince trees have borne rotted fruit. I've missed most of that rain though, and I never thought I'd say so, but I miss it. I've spent most of this summer in arid climates where you can't count on rain to wash away the…
"I just found the best bundt cake recipe in the entire United States," so said my grandmother as she handed me a piece... she tends to modify recipes often, adding a bit of this and that along the way. Some yogurt here, some honey there. So you're never quite sure how it got to be…
Look What I Found In The Woods!I was catering a rehearsal dinner for a wedding last week and on the menu was a platter of sauteed wild mushrooms for the table. Well I was out in the woods and found this, so I promptly returned the packaged mushrooms to the store. These were a hit,…
Tis the season for rhubarb. This is a rhubarb chutney recipe I developed while at Gramercy Tavern which we used on the spring cheese plate. You'll notice that the sweet and sour components of the rhubarb bring out different qualities in the cheeses, flavors you don't get when eating the cheese alone.“Rhubarb Chutney”
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