Monday, November 16

Oven BBQ Smoked Turkey

Oven BBQ Roast Turkey mashed potatoes gravy

Thanksgiving and the year-end holidays will look a little different this year. Like many other people across the country, we’ll host a small group, maybe even just the two of us. Here’s where this recipe for Oven BBQ Smoked Turkey comes in. It makes a juicy moist bird with the flavors of outdoor BBQ. Because the turkey is split before roasting, the recipe works for a half turkey, what we’ll probably be making. To make

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Friday, November 13

I ❤ San Marzano DOP Recipe Contest

I ❤ San Marzano DOP

The chilly weather arrived right on schedule. And the need for COMFORT FOOD is sure a priority right now.  I’m thinking rich casseroles and hearty pasta dishes. When the tomato season ends, I seek out canned tomatoes for Bolognese and Charlie’s Bright Tomato Sauce for pizza and pasta. It turns out that my favorite canned tomatoes, authentic San Marzano tomatoes grown in the region around Naples, are being celebrated this season. I’m very happy to

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Tuesday, November 10

Recipe Writing for Clarity and Content

Recipe Writing

Luscious photos and engaging stories sell cookbooks. But most people still buy cookbooks for the recipes. A recipe is a road map that takes the reader from point A to point B. Sometimes it’s a quick trip to the store, a no-frills recipe for roast chicken or mashed potatoes. Maybe it’s a long excursion, fermented kimchi, salami or a tower of creampuffs called Croquembouche. To continue the travel metaphor, there are many routes you can

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Tuesday, October 20

Almond Financiers

Almond Financiers

A patisserie staple, almond financiers are a favorite and a treat that is easily made at home. These buttery little cakes deceive. Their delicately crisp texture hides a melting crumb of deliciousness. Yes, I have my weaknesses, and these are among them.   Blanched almond flour softens the crumb in these tender cakes. Browned butter gives them their rich flavor and melt-in-the mouth quality. If you’ve never made browned butter before, give it a try. 

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Friday, October 09

Publishing Your Own Cookbook

Publishing Your Own Cookbook

Cookbooks sell. Entering 2020, cookbook sales increased by more than 15% from prior years.  Now, with so many people stuck cooking at home, they need tools to help make meal time fun.  If you have ever considered publishing you own cookbook, the time is right time to plan such a project. Self-publishing cookbooks is a time-honored way to build community and raise funds.  Have you ever wanted to write a keepsake cookbook?  Or write one

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Friday, October 16

Mulled Côtes du Rhône

Mulled Cotes du Rhone

As entertaining moves outdoors and the weather cools, we’re thinking of warm drinks like this Mulled Côtes du Rhône wine to serve friends. This combination of a dry côtes du Rhône wine and port is sweet and rounded. Like German gluhwine, this drink is flavored with warm spices. To extract the flavors from the spices, combine the ingredients early in the day and let them sit and macerate. Although rosemary is used as a garnish,

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Wednesday, September 16

Fig, Goat Cheese and Rosemary Ficelles

Fig, Goat Cheese and Rosemary Ficelles

In fig season we can’t get enough – juicy ripe figs stuffed with cheese, wrapped in prosciutto, roasted with honey or eaten whole in one bite if they are small enough, just delicious. These Fig, Goat Cheese Rosemary Ficelles take advantage of fresh figs and their affinity for tart goat cheese. We serve the bread as an appetizer course. It’s also a great accompaniment to salad for a simple meal. This firm dough holds its

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Thursday, August 27

Olive Rosemary Focaccia

Olive Rosemary Focaccia

Salty, crispy crunchy flatbread like this green olive focaccia with rosemary and garlic calls to me when I want a savory snack or unusual sandwich bread. For months I’ve imagined how this Olive Rosemary Focaccia would taste. My palate craved crunchy and chewy dough squares topped with briny olives. I made this recipe to use up a jar of briny olives and some excess sourdough starter. (You can make it without the starter, but your

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Wednesday, July 22

Almond Romesco Sauce

Almond Romesco Sauce

Hot weather means cold food. We cook early in the day before our kitchen heats up. And we rely on a rotation of dishes to beat the heat including this Almond Romesco Sauce. Spanish romesco sauce is made from charred tomatoes and almonds or walnuts, which give it a dark undertone. Almonds in place of walnuts and roasted red peppers in place of tomatoes changes the flavor profile, lightening the sauce. There’s not much to

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Friday, June 26

Sourdough Parchment Crackers

Sourdough Parchment Cracker

For anyone that loves crunchy foods, these Sourdough Parchment Crackers are for you. Sturdy yet paper thin, they deliver the kind of snap I cannot resist.  I call them parchment because you can see right through them. Delicate yet crisp, I defy you to eat just one. Jump to Recipe With everyone exploring sourdough bread making, there is a good deal of starter to discard. (For the uninitiated, when you make starter to leaven your

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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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