My friend Betsy brought her husband John’s beautiful orange soup to school one day and it was love at first taste for me. Velvety smooth and with just enough kick, it makes a perfect small first course. Garnished with some … Continue reading →
OK, so I made a really beautiful cake but what good is it if it doesn’t really taste great. Too bad for us. Cecelia requested a Hummingbird Cake. I used a recipe from Scott Peacock of Watershed Restaurant in Atlanta, … Continue reading →
I am pretty sure that traditional caponata has black olives but they are absent in this recipe–mainly because I just never really enjoy them. Ingredients at the ready include the eggplants from the CSA and basil and oregano from our … Continue reading →
Yes! Roasted okra. It’s a revelation, a great discovery for local, summer eating, a trick I learned from my old friend Rebecca Terrell. This was the second time I tried it with great results. In our CSA bag this week … Continue reading →
When mangoes get really cheap I buy a bunch and make mango chutney. Years ago I used to make pear chutney every summer but our pear tree stopped producing so I’ve switched to mangoes. They’re really prettier than pears anyway. … Continue reading →
Inspired by the gorgeous, local, organic figs and blueberries at the Farmers market I made this and, even I, thought it was fantastic. I tried a new crust recipe from an Italian cookbook and tweaked it bit, replacing some of … Continue reading →
Wow! We loved this recipe! The flavors were just perfect, rich and earthy but elegant. Just plain delicious! Thanks to Palma for sharing it. Although the recipe is for rabbit, Ken would NEVER dream of eating a rabbit (he’s such … Continue reading →
For a long time I thought, I don’t have to do my recipe until AFTER San Diego. Now, poof. It’s here and I made it on Sunday. This is one of Ken’s all time favorite dinners. We usually have it … Continue reading →
Well, I’m not a big Rachel Ray fan but I have to say this was a very satisfying recipe. Ken and I both enjoyed it, very much. First off, she calls it “stoup” (a blend of soup and stew) but … Continue reading →
This was great fun! Although lamb is not my favorite protein Ken really loves it so I went for it. The recipe we used actually called for goat shanks but Ken was adamant that he would not eat “a” goat. … Continue reading →