Ah, cooking with the kids. Pouring love into a delicious meal that nurtures and sustains your family. Planting the seeds of a lifetime of happy memories. Right. Spend one harried weeknight trying to make it happen and your soft-focus fantasy will fall faster than they can say "Mommy, cheese soufflé? Yuck." However, I find that if INCLUDE my
One of my favorite meals, as well as that of many discerning palates that have joined my dinner table, is minted lamb burgers, with a grilled eggplant and tomato feta salad. I am always pleased when my guests are delighted by the food put before them, but was particularly thrilled when, a friend who is a top chef in the area, fell slave to the enchanting flavors put before him.
Last week, I went on a weeklong tour of colleges with my 16-year old daughter. We went to Montreal, Burlington, Boston, and the Hudson Valley. We talked, we laughed, we lingered over lunch. Of course, now that we're back home, it's back to reality. You know, the reality where school, work, and obligations rule, time is measured in seconds, and there is no lingering over anything.
In the mood for a great pasta dish that takes minimal prep and uses only 2 pans? Try this: Slice and combine half a large sweet onion and one fennel bulb, place them on a cookie tray, preferably with edges, and moisten with olive oil. Place in preheated 400 degree oven and relax for a while. Check in about 20 minutes and stir, as they start to brown (not blacken), put water on to boil. You kn
My least-favorite recent food trend: serving mashed potatoes with everything, even fish! Oh wait I forgot....I really don't like the iceberg lettuce wedge, come on, what's the food cost on that?
I love pizza, but am usually disappointed in the toppings that most places use. I dislike toppings that are not sautéed prior to being placed on the pizza. First because they tend to add little flavor and second because they emit moisture on the pizza during the cooking process, which is unpleasant. To solve this problem, on those nights when we pick up pizza, we order a plain pizza and I m
The other night I came home late from work so we decided to go out for dinner. I had a great meal, including sautéed sea scallops on a fennel salad with tangerines and pine nuts. It was the perfect combination. Although not paired together on the menu, the chef, whom I know, was kind enough to accommodate my wish. I wouldn't recommend doing this as a general rule, but from time to time
I have to say I am not a gadget-lover when it comes to kitchen tools. The things I value most are good knives, good pans, and - believe it or not - a good vegetable peeler. There is nothing more annoying then trying to peel a cucumber or the like and having the peeler get stuck in the flesh, or simply gliding over the peel without engaging! If you haven't tried one already, you must try a cera
When my daughter was five, she heard a song about a dog that would never grow up to be a hound because he was about to be sold for 99 cents a pound since he was a hot dog. Then she read Charlotte’s Web. Then she saw Babe. Then she became a vegetarian — and a righteous one, at that.
When I prepare a meal I not only want it to taste good, but I also want it to look good - colorful, with complementary textures on the plate. You can think of your dinner plate as a clean canvas and build from there. Lots of times, when I go to the market I don't really know what I want, so I usually start in the meat or fish aisles (there are vegetarian nights, too).
