A while back I wrote a post on a young man who is a spice expert. His name is Lior Lev Sercarz, and he opened a spice store called La Boîte in New York City in 2007. I titled the blog post The Spice Companion, because that is the name of his first book, published
My idea for cherries foster, inspired by bananas foster, which is a favorite of my husband’s, came about only because bananas are so long and require an elongated serving dish. I know, that’s a weird reason to ponder other forsterable fruit. But see? Which made me think about what other fruits would allow a different
A hundred times I’ve written about how much I love condiments. If I listed all of those I’ve posted on, it would be too long of a list, but you can find them in the recipe link if you wish. Recently I was flipping through a cookbook I’d forgotten about (ooops!) and opened up to
The prettiest cherries I’ve ever seen was on a drizzly day in Trier, Germany. Coincidentally, the white asparagus was at its peak as well! This is a photo from 2006, while walking through a square on our way to lunch, where I failed miserably attempting to speak German and read the menu! Later on this
My friend has a fruit orchard. In spite of a late freeze, the cherry trees were prolific this year, and at the beginning of June I went over to relieve her of some cherries! Although there’s nothing much better than just popping a fresh cherry in your mouth, I decided to do something with these
I have a thing for the combination of dried fruits and chocolate, like dried apricots dipped in chocolate. Every holiday season I plan on dipping some variety of dried fruit or candied fruit in chocolate, but I know, in the end, I will be the only one who eats them. Then I came across a
A while back when I made cabbage bundles, I only used 12 of the larger, outside leaves of the one green cabbage I purchased. And there was no way I was going to throw away the rest of the par-boiled cabbage. So what to do? Even though it’s January, I’m still in a festive mood.
Before my older daughter lived in Spain for a summer, I’d never been crazy about sangria. I liked wine just fine without any tampering. But when she came back and made sangria for me the “real” way – I gained great respect for it. I happen to be the worst bartender around. You’d think I’d