June 10
With restaurants just beginning to open (happy to say Pacific Catch is open) I’m still not ready to venture out, but I want to support my local restaurants. This is one of my favorite salads. We’ve had it several times during the self-quarantine. I’ve listed the ingredients for those of you who want to make your own version.
Continue reading →June 9
I call this Belgium Endive Salad because that’s what they call Endives here in the groceries. I don’t think this salad is from Belgium. Wait, I know it’s not because I made it up one day when I had too many endives left over from another recipe. It’s a light salad and great for a hot day.
Serves 2.
Continue reading →June 8
This warm salad is another one I stole from a now closed restaurant. Simple ingredients, high in flavors.
Serves 2.
Continue reading →June 7
This salad is very versatile. It can be served at room temperature at an outdoor BBQ, or heated as a side dish. I actually use this as a side dish on Thanksgiving because I can make it the day before and reheat it easily by throwing it in a pan and quickly sautéing.
Serves 2.
Continue reading →June 6
This French salad is one of my favorites. It’s the first thing I order when I go to France. And luckily for me, the Left Bank Restaurant here makes a very good one. You want to serve it warm but not hot.
Serves 2.
Continue reading →June 5
This bread salad is easy to find in every Tuscan restaurant. It was created to finish up the bread from dinner the night before because the Italians don’t waste anything. Good ripe tomatoes make this a nice warm weather salad.
Serves 4.
Continue reading →June 4
This salad was inspired by something I used to get at a now closed burger joint.
Serves 2.
Continue reading →June 3
I came across this salad in Piemonte, Italy and went crazy over its lemony flavor. It’s a great fresh tasting salad for a hot day like today.
Serves 2.
Continue reading →June 1
This is a salad we normally have three or four times a week so I always have the ingredients on hand and don’t have to think about them when making a grocery list. I throw all the ingredients in a large bowl, add dressing, and spoon onto plates.
Serves 2.
Continue reading →Growing up in the provincial west end of Richmond Virginia, there were many events to jar a young girl’s foothold. New schools popping up yearly, good friends moving away, and always the overshadowing “family problems.”
So when I tell you there was one constant that brought us all together—family, friends, teams—you might remember such a constant in your own youth. For me this constant was Italian Kitchen.
During a recent cooking trip to Italy, a friend, Pam Scott, introduced me to Buon Ricordo. It’s not a new digestive or a recently canonized saint, but a marketing concept to further Italy’s slow food movement.
The Unione Ristoranti del Buon Ricordo was created in Milan in 1964 and included 12 restaurants. Today, there are over 100 Italian restaurants participating and a few international ones in Japan, Australia, Vienna, and Hong Kong.
Continue reading →With the holiday season bearing down on us like a speeding train bound for the North Pole, I want to take a moment to thank my readers for their support and comments. In appreciation of your time spent on this site, I want to offer up a tasty libation guaranteed to juice up your holiday celebration.
Continue reading →Creamy Apple Pie
In honor of the posting of my new short story–The Language of Love–this blog will be dedicated to one of those things I love most in life: Food. This recipe was given to me by a dear friend who lives in Montreal. It has become a favorite of my family. As someone who doesn’t like cooked apples, I have to tell you this pie is delicious.
I’ve been a busy little rabbit, preparing for the publishing of my mystery novel, The Belvedere Club . So sandwiched between last week’s guest bloggers, Bette & J.J. Lamb and next week’s guest blogger Patricia Morin, I’m going to offer up one of my favorite tomato sauce recipes, learned while eating my way across Tuscany in 2009.
Continue reading →This year I’m trying to go a little healthier on the Party snacks. I’m thinking Meryl would thank me. How does she keep her figure?
Continue reading →I’ve just read about prisoners making wine out of fruit cocktail and stale bread. As gross as that sounds, it got me thinking about the origin of wine. Was wine an accident of old grapes and bread. Did a house servant of yesteryear noticed the chickens staggering around and singing off-key after devouring last night’s table scraps? Did that servant then think, hey, I’d like to do that?
Continue reading →
