I’ve had this recipe quite a while. I recognize it from Bon Appetit, which was my favorite food magazine. The cut-and-paste method was my way to save recipes. Until computers, of course. As you can see, I thought the recipe was very good, but I needed to add onions and garlic to the tart next
I started making this savory pie when I was perhaps a young teenager. I’m pretty sure my mother had clipped the original recipe from McCall’s magazine. I loved the pie so much that I dubbed it “Mimi’s” tomato pie, which is a bit pompous. I think I was excited to finally learn to love tomatoes,
Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings! Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s
Blogging is so addicting fun for me, that posts are scheduled months ahead. But as a result, when I come across something new that I must make ASAP, posts get pushed back, which is exactly what happened to these baked brie tartlets. I wanted to make them last Christmas, but now here it is April.
I am completely aware that the term “deconstructed” is overused these days, but that’s exactly what innocently came to mind when I first thought about this recipe. Cabbage rolls have always been a favorite of mine – mostly because of all the varieties of stuffings potentially hiding inside. Ground pork with rice and raisins, reminiscent
This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good! Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that
It seems like I’ve been entertaining a lot lately. I love having company. But what that means is that I have a lot of extra cheese on hand, because I always purchase good cheeses for entertaining. Inspired by a recipe by Jacques Pepin, I decided to combine all of my leftover cheeses and make a