Salad with Beans and Sausage

I was recently reading some of my French cookbooks, with the intention of having a French food night with friends, hopefully sooner than later. I’ve previously done this with Indian and Chinese cuisines, serving about 8 different dishes each time, just for the love of those cuisines. When I was reading Patricia Wells’s book Bistro

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Country Game Terrine

A terrine is a fabulous food from the charcuterie family that I enjoy making when my husband brings home pheasant or quail from his hunting trips in November, December, and January. I love including slices of terrine on an hors d’oeuvres spread, for aprés ski time by a fireplace. Not that I ski, but I

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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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Gordon’s Christmas Muesli

I’m a big sucker for both Gordon Ramsay, and Christmas. Especially Christmas, but I really respect Gordon Ramsay. Because he wasn’t well known in the U.S. until he exploded onto food television, many Americans weren’t aware that he’d had a long, tough, distinguished and successful culinary journey up to that point. And he still is

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Mimi’s Christmas Biscotti

I’m not the first person to come up with the festive combination of dried cranberries and pistachios. They’re red and green, which, of course, is all about Christmas and the holiday season. Biscotti are twice-baked cookies. They’re first baked in flat logs, then sliced and baked again to dry them out. I’ve always loved making

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Moro’s Yogurt Cake

It’s not often when I go to the same restaurant more than once. I’m usually done, and ready to move on to the next! Like my motto – so many restaurants, so little time! One exception was Moro, in London. I’ve been three times – once was a special celebration for my daughter’s second master’s

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Hazelnut Spatzele

After the success of my pistachio spatzele, which I made in an attempt to duplicate what I’d enjoyed at a restaurant, I started thinking about other possible spazele made with nuts. And of course I thought of my favorite nut – the hazelnut. So I used my recipe except substituted hazelnuts for pistachios in the

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Pistachio Spatzele

When my family was in Park City, Utah, on vacation recently to visit my mother, we had a very special dinner. What made it special was because it was just my mother, my daughter, and myself. That rarely happens because we live in different states. On our girls’ night out without the guys and the

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Christmas Rocky Road

I happen to really admire and idolize Nigella Lawson. And if you do, too, you know she loves Christmas. This rocky road recipe is a Nigella recipe that she adapted for her Christmas cookbook, in order to make it more Christmassy! I’ve made it a few times now, and it’s become a holiday favorite for

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Pesto’d Lamb Chops

The thing that I learned about meat a long time ago, is that you have to cook it properly. Everything else is just icing on the cake. Whether it’s grilling a steak, roasting a pork loin, or braising a rabbit, it’s all about cooking the meat properly. It doesn’t matter if you’re adding a sauce

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