Fruit Caponata

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

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Peking Duck

The last time I made Peking duck was 35 years ago.I know this because I did some serious cooking between getting married in early 1982, to when my baby arrived in late 1983. During this time I dove head first into cooking, making my way through The Time-Life Foods of the World cookbook set. I

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Charred Carrots with Brie

So, Facebook did it to me again! There it was, a post from Tasting Table, and a photo. An intriguing photo of what looked like charred carrot sticks. Then I read further. It’s a photo of charred carrots, tossed with Brie, cayenne flakes, honey, and lemon juice. WOW! A sweet, spicy, smoky, cheesy, and tangy

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Cranachan

The three weeks my husband and I toured the circumference of Scotland were a pure delight. I knew Scotland would be pretty, but I had no idea the vast geographic extremes that exist in this country, from the highlands to the lochs to the granitic islands off the northern coast. This post is about a

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Sweet Chili Shrimp

A while back I came across a cookbook called The Chinese Takeout Cookbook. When I first saw the title, my snobbiness took over and I refused to look into it further. But then I came across the cookbook again, and it got me thinking about the whole idea of Chinese takeout. I don’t do takeout

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