Olive Cake

In the fall of 2015, my husband and I spent a lovely vacation in the Provençal countryside with our friend Stéphane Gabart. If you’re not familiar with him, you should be. He’s a professional culinary guide, chef and photographer. View his inspiring work at his website Stéphane Gabart. Before this trip I’d already visited him

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Stuffed Artichoke Bottoms

A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product – canned artichoke bottoms. Now, I’m just as particular about canned foods as much as the next guy, but these are high quality; there’s no tinny taste. There is a tang to them, however, but

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Tarragon-Marinated Vegetables

This is a recipe I jotted down decades ago, but it somehow got lost, which isn’t what typically happens considering my extreme organizational skills. I’m not Marie Whatshername, but I do know where my recipes are and how to keep track of them. Or so I thought… A while back I decided to make marinated

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Puttanesca Relish

My mother gave me this lovely book simply called Charcuterie, published in 2014. “How to enjoy, serve and cook with cured meats.” For the blog I’ve already made an eye catching and incredibly tasting salad – chorizo and red cabbage. This little book is full of surprisingly unique recipes using charcuterie, making charcuterie, or for

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Salmon Rillettes

There are many salmon recipes on this blog, because of all fish varieties, salmon is my favorite. It’s such a versatile protein – one that goes beyond basic grilling, poaching, or smoking. A while back I had a dilemma facing me with two leftover salmon filets. And this is how my salmon rillettes recipe was

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Brie with Roasted Strawberries

I am a cheese-aholic. I love stinky cheese the best, if I was forced to choose. My favorite stinky cheeses would include Époisses, Reblochon, Délices, and raclette. The ones I love the best tend to be washed rind cows’ milk cheeses. However, there’s also nothing much more appealing to me than ooey, gooey cheeses –

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Whipped Mortadella

There used to be an food blogger, Chicago-based realtor-by-day Peter, whose blog, The Roaming GastroGnome, was inspiring and entertaining. “I cook, she eats, we travel!” But Peter’s blogging began dwindling as he began a professional career making sausage. I kid you not. This guy is a charcuterie expert. His company is called SAUSAGE KÖNIG. Unfortunately,

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The Best Salmon Spread

Another salmon spread? There are so many out there, and I even have a few on this blog, but I love salmon in all forms. What makes this spread different is that both grilled salmon and smoked salmon are used, and it’s served warm. So it’s not just a cream cheese mixed with bits of

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Savory Biscotti

The cookbook by Martha Stewart, called Martha Stewart’s Hors D’Oeuvres Handbook, was published in 1999, pretty soon after I started catering. It’s a beautiful book, even if you’re not a Martha Stewart fan. Her ideas for hors d’oeuvres are, not surprisingly, creative and unique. Sometimes they’re on the crazy end of the spectrum – completely

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Pistachio Feta Dip

Pistachios add a beautiful emerald-green to holiday foods like Christmas bark and festive biscotti, but what about the really green holiday – St. Patrick’s Day?!! Maybe I’m just really into color – I’ve certainly been accused of that – but I saw this dip online and just knew I’d be making it for St. Patrick’s

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