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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Pasta Puttanesca

I recently looked at my recipe index for pasta ideas, because a girlfriend was visiting. I mean, who doesn’t love pasta, served with a salad. A perfect meal. Creamy and cheesy pasta always comes to mind. But of course pasta with various types of red sauces, raw or cooked then pop into my brain… and

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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 my catering business. 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

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Olive Bread

My first experience with yeast was not using it, even though I was supposed to. I’d followed a recipe in the Betty Crocker Boys and Girls cookbook, except not really. It was my thing to do when I was 11-12 years old, to get up early on Sundays and bake some kind of coffee cake.

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My Favorite Green Beans

Many years ago, I purchased a fairly obscure cookbook written by an unknown chef, at least to me. Sunshine Cuisine was published in 1994. The book cover states that chef Jean-Pierre Brehier “combines the taste memories of his Provençal childhood (born in Aix-en-Provence) with the Florida-Caribbean influences that weave their way throughout his professional career.”

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Tuna Burgers

Tuna burgers aren’t quite as popular, in my opinion, as salmon burgers. It’s probably because salmon is more fatty and moist, so burgers made with prepared salmon are more apt to be moist and tender. Tuna doesn’t have the richness of salmon, but it is delicate and flaky, and can definitely lend itself to a

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Mediterranean Layered Dip

A while back my friend had a happy hour at her house, and she served a Mediterranean-inspired dip. She’s a funny person, my friend. She claims to hate cooking, but she always serves the best and prettiest food, and even offers signature cocktails. She’s also an expert at entertaining – to the point that once

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Double Olive Pasta

There’s nothing quite like fresh pasta in its many forms. The texture is light and fluffy, and yet still durable to hold up to sauces and fillings. But I must give credit also to the fabulous world of dried pastas. Whenever I’m shopping at a new store, I grab pastas with unique shapes and also

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