Tuesday, January 21

Potato Black Pepper Herb Rolls

We crave comfort in winter, not to mention a release from routine. So, if you’re looking for something to go with this weekend’s stew, consider these Potato Black Pepper Herb Rolls.  You form the dough for these tender dinner rolls flavored with black pepper, fresh chives and parsley into an impressive crown shape. The dough mixes easily by hand or in a stand mixer. Using a combination of potato and wheat flours plus sugar and

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Saturday, January 18

Chicken and Mixed Pasta Soup

Fast and fresh. How we want to cook right now. Chicken and Mixed Pasta Soup. You cook the pasta and make the soup with the pasta cooking water and some stock. A healthy and hearty bowl of scratch soup is on the table in 20 minutes. I made this with mista corta pasta sent to me by one of the oldest companies in Gragnano, Italy AKA Pastatown. Grazie Pasta Dimartino Use any short cuts of

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Thursday, January 09

Penne Rigate Salsa di Pomodorini

Penne Rigate Salsa di Pomodorini

Ever eaten a bowl of spaghetti or a slice of basic pizza with the kind of tomato sauce that makes the pasta or dough sing? One in which the flavor of the tomatoes is pronounced. You get that naturally sweet taste with a lingering savoriness? That’s the kind of tomato sauce I dream of, one that few home cooks, chef or restaurateurs master. The secret to such sauces is a quality tomato, minimally processed. In

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2020 Food Writing Class at Gateway in New Haven starts 1/23/2020

2020 Gateway Community College Food Writing Class

Have you been tempted to tell your food story?  Do you follow the food news as closely as some watch MSNBC or CNN? Addicted to Chopped? Active in the food justice movement? An avid reader of cookbooks and food memoirs? If any of these describe your interest in food, consider joining me at Gateway Community College this semester. Our 2020 Food Writing Class at Gateway in New Haven starts 1/23/2020. For the past six years,

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Tuesday, December 31

2020 New Foods, New Trends, New Outlook for the New Decade

As we enter a new decade with the inspiring date 2020, we’re likely to encounter unanticipated changes in the way we eat, shop and socialize.  Some may be revolutionary – cricket burgers at fast food chains – others gradual shifts– vegetarian options everywhere. Have you seen the packages of “meatless” burgers, “meat” balls and ground “meat” in the butcher’s cases at our local markets?  Pick up the neatly shrink-wrapped Styrofoam tray and read the label.

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Monday, December 16

Candied Citrus Zest

When citrus is plentiful, save the zest.  It’s the bonus flavoring so many of us just toss.  You can dry it to add to soups and stews.  Or dry it then grind the flavorful pieces into salt or sugar. At this time of the year though, I like to make candied citrus zest from oranges.  (Or lemons or grapefruit.) It’s a sweet treat on its own and the secret ingredient in butter cookies, biscotti and

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Thursday, November 21

Pumpkin Cherry Pear Cake with Cinnamon Almond Streusel

Pumpkin Cherry Pear Cake with Cinnamon Almond Streusel

What do you look for in a snacking cake at this time of the year? Pumpkin, naturally. And warm spices, studded with fruit. This moist Pumpkin Cherry Pear Cake with Cinnamon Almond Streusel delivers just that and is what I’m making right now. We serve it with breakfast or as a snack for family and houseguests. Originally, I developed this recipe for American Almond Products Company. I used their cinnamon filling in the streusel, and

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Roasted Vegetable, Almond Butter Hummus and Feta Pita

Roasted Vegetable, Almond Butter Hummus, Feta Pita

As the seasons shift and local produce becomes scarce, I look to supermarket staples such as bell peppers and zucchini to get my vegetable fix. This Roasted Vegetable, Almond Butter Hummus and Feta Pita satisfies the craving for a sandwich with some the freshness of a salad. The combination of Almond Butter Hummus, feta cheese and a blend of warm spices give the sandwich some substance. You’ll find the recipe for Almond Butter Hummus here.

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Sunday, November 17

Roasted Almond Butter Hummus

Hummus has become a staple, a high protein snack that makes eating carrot sticks a pleasure. Prepared hummus will do in a pinch but making it at home means I get the exact flavor I like. This Roasted Almond Butter Hummus uses dark roasted almond butter in place of tahini. A generous dose of lemon juice brightens the flavor of this addicting spread. Roasting transforms the personality of the elegant almond. As the temperature increases,

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Monday, September 02

Seat-of-the-Pants Tomato Confit

Seat-of-the-Pants Tomato Confit

Does your end-of-summer scramble include bushels of tomatoes? And vats of sauce steaming in a sweltering kitchen?  Consider this Seat-of-the-Pants Tomato Confit instead of a tomato purée. Juicy ripe tomatoes bake slowly in a low oven until intensely flavorful, lightly caramelized yet tender to the bite.  Stored in the freezer, they last for several months You’ll appreciate the flavors of August come leaf season on cooked vegetables and fresh mozzarella, crostini, antipasti plates, cooked beans,

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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