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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 […]
Before I made this I had never eaten lamb hash. I’d eaten brisket of beef hash, corned beef hash and even turkey hash. This was a total experiment. The idea came to me when I had leftovers from this exact leg of lamb recipe. The leg of lamb was so rich and loaded with flavors, I […]
For New Year’s Day Brunch, you need two beverage stations: One station is for coffee and tea, the other is for cold beverages (a.k.a. alcohol). While it’s fun to create and serve a signature drink, for New Year’s Day I like to keep it simple. Really good, spicy Bloody Marys with extra Tabasco on the […]
Fruit salad is really easy to make. The tricky part is knowing how much to make and how to keep the fruit looking and tasting fresh, after it has been cut up. When calculating how much to make, I usually allow ½ cup of fruit salad per person if there are several other food options. […]
As I have already said, this is my mother’s recipe. Her original called for 3 tablespoons of sugar added to the egg / orange juice mixture. Frozen cheese blintzes tend to already be very sweet, so I omitted this sugar. I think this makes them better. It’s a really simple recipe. Over the years, the […]
Canter’s Deli is an institution in Los Angeles. Opened in 1931, it is a Jewish style delicatessen in the Fairfax District of Los Angeles. It’s famous for its corned beef and pastrami but also for the fact that it is open 24 hours a day, except for Jewish holidays of Rosh Hashanah and Yom Kippur. […]
