This beautiful, jewel-hued Beet, Carrot, Fennel and Citrus Salad is perfect for a long Winter even if you aren’t pairing it with the rest of my Middle Eastern Feast. Everyone knows they need to eat their veggies, but sometimes it can be a challenge to find something inspiring in the Winter. That’s where new preparations for […]
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Sometimes a great meal is inspired by a great wine, like this Lamb Kofta. A couple of years ago, during an amazing weekend in the Finger Lakes, I found Red Feet Wine in Ithaca. It was a very special shop and I was able to buy a Lebanese wine. Last December I realized that the […]
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Turns out it’s scary to post a hummus recipe. There are so many, from so many parts of the world and they are thousands of years old. AND, people who know about hummus are kind of like people who know a lot about NY pizza, or the best Philly cheese steak, or fine wine. They’re […]
Continue readingChoose your preserving jar. I used a 1 liter Weck cylinder. This recipe is easy to adjust and very flexible but make sure you buy enough lemons to fill your jar and then adjust the quantities accordingly. 8 meyer lemons (you can use orange, regular lemons, limes, grapefruit) 1/4 cup sea salt 1 cinnamon stick […]
Continue readingKumquats are an elegant little fruit with a bold unusual flavor. When I fear the season is nearing its end I buy a few extra quarts, stab them all over with a skewer and then pack them in jars of cheap triple sec. Cut in half they make a gorgeous garnish for cocktails and I’m […]
Continue readingYeast is a type of fungus used in baking, brewing and wine making. Via fermentation, it converts carbohydrates to carbon dioxide and alcohols. During the baking process the carbon dioxide emission fills the small pockets in dough and forces them to expand. This is how bread gets its airy texture. I tend to work with […]
Continue readingMaraschino Cherries… free associate. You could be thinking about gross, bright red, corn syrup laden candy that no longer resembles fruit or you could be glad you made your own. During the summer when Bing cherries abound I put a jar in the refrigerator about half full of maraschino liquor and add some sugar (about […]
Continue readingPreheat oven to 400° F. Split pumpkin in half. Scoop out the seeds and loose fibers. Place in a large roasting pan flesh side to the pan. Pour ⅛ – ¼ inch of water in the pan. Roast the pumpkin until it has an easy to scoop, tender texture even at its thickest flesh. This pumpkin, […]
Continue readingHerbal simple syrup adds so much to make a cocktail really special and they keep for a long time. Basil, Lemon Verbena, Rosemary, Mint, and Geranium are a few of my favorites. Herbal Simple Syrup Bring 1 cup sugar and 1 cup water to boil. (You can make as much or as little as you […]
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My dear friend Susan was stuck in the Philly airport overnight, I knew I could save her day with something special like these Coffee Ice Cubes with Baileys for a night cap. Grr! August thunderstorms. Rather than allowing her to stay at the hotel airport, I encouraged her to head on over to our house/b&b. […]
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Vegetable, Lobster, Chicken, Shrimp, you name it, it’s likely in my freezer or pantry. They add so much flavor to your cooking and they cut down on food waste. Plus, they’ll drive your dog nuts while it simmers all afternoon. Vegetable: When I peel vegetables or cut the ends off of celery, onions, carrots and […]
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