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Meatloaf is a standard in many home kitchens. For many people meatloaf is immediately associated with mashed potatoes and gravy, and it evokes childhood memories. Meatloaf and mashed potatoes is comfort food to be eaten when it’s cold outside and we need to feel the warmth of hearth and home. I would never take away […]
This is another one of my go-to appetizers for parties. The richness of a triple cream brie or a camembert combined with the sweet surprise of fig jam is always a hit. It’s perfect when you are having a large number of guests and want to have something already out while waiting for everyone’s arrival. […]
This is another composed salad that is simple to make and refreshing and delightful. The key to this salad is blanching the asparagus and plunging them in ice water (shocking them). This preserves the vibrant green color and fresh flavor. The orange zest surprises the palate and makes this a unique taste experience. This dish will […]
There was an Italian restaurant in Beverly Hills, now closed, that served a shrimp appetizer on a bed of shaved fennel. This was such a distinct and refreshing way to the start of an Italian meal, I always admired it. The restaurant closed so I had to make it for myself. This salad combines the […]
I love making savory or sweet rustic tarts or galettes. I usually make my own dough but for this party, with such a large number of guests, I needed to save time. I used one of my go-to shortcuts: Refrigerated Pie Crust. Yes, handmade dough is wonderful but this works just fine. I made two […]
Quinoa is a super food. I could give you all the latest nutritional facts or just tell you it is a staple in my kitchen because I can use it multiple ways. It’s loaded with nutrients and it’s gluten free. If you’re trying to get your friends and family to eat it, don’t tell them […]
Baked pastas are always great as part of a lunch buffet. This one is both vegetarian and gluten free. I wanted to come up with a way to use brown rice pasta (for my gluten free guests) that tasted as good as regular pasta. You can use spinach or chard or kale. I love to buy […]
My copper collection started with a gleaming copper-and-brass chafing dish my mother brought home one day. She was in a silver plating shop, having silver platters replated, when it caught her eye. Someone had brought it in to be polished and never picked it up. The storeowner sold it to her and home it came. […]
Fruit crisps or crumble are one of my favorite desserts. In summer, I use luscious berries and juicy stone fruit. In fall and winter, I use apples combined with dried fruit. Usually, I make these for dessert and serve them with vanilla ice cream or freshly whipped cream, and I make sure there is plenty […]
When I was a child, there was a restaurant we frequented for breakfast that served lightly breaded, sauteed chicken livers. The livers were perfectly cooked. They had a dark, rich, crusty, brown exterior and tender, moist, juicy, pink insides and were perfect with softly scrambled eggs. My father and I were the only ones in […]
