Fancy Deviled Eggs

My daughters always loved deviled eggs, so I used to make them often at Easter and other holidays. Now that they’re grown and gone, I realized I haven’t made them in years! I typically made them with mayonnaise and sour cream, and sometimes a smidgen of Dijon mustard. But deviled egg filling is something with

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South American Salad

According to Amazon, I purchased this cookbook in May of 2006. I don’t remember why I purchased it – for one thing I’d never heard of David Rosengarten, and secondly, it turns out the book is about party menus. Menus are my favorite things to put together! So I didn’t expect to like the book.

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Crostini al Tonno

Thanks to a friend who visited Lorenza de Medici’s Badia a Coltibuono in Italy many years ago, and cooked with the Madame, I learned about the Italian cuisine expert and bought a few of her cookbooks. Lorenza de Medici isn’t Lidia Bastianich. If she visited the U.S., she didn’t go on the Today Show, on

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Roasted Beets

There have been times that, when commenting on recipe posts in which beets are roasted, that the beets aren’t really roasted. We’ve all done it – we place whole, trimmed beets in a foil package with a little olive oil and salt, steam-cook them till tenderness, remove the peels, and voila! But they’re not really

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Chicken Biryani

It’s funny how you can forget about certain recipes, even when they’re fabulous. But I had forgotten about an Indian recipe called biryani until I came across egg biryani on a blog, which sadly I can’t locate to share. So I dug out an old standby Indian cookbook to check out my recipe from way

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Cuscuz de Galinha

I fell in love with this Latin American dish, not just because it’s so pretty, but because of the peasant nature of it. I’ve never seen anything quite like it. Essentially it’s cooked, meat-filled cornmeal layered with peas, that’s then topped with hard-boiled eggs, hearts of palm, tomato slices, and olives. Then the whole thing

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