Strawberry Pie

A while back I posted on Avocado Pie, a recipe given to me by a friend during my college years in the 70’s. He was one of three male classical musicians who shared a beautiful home in Santa Barbara, California. I moved away from, S.B. in 1978, but retrospectively, I know one of them had

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Walnut Cream Gnocchi

Years ago my husband and I vacationed in Italy, visiting Lake Como, Venice, Verona, the Dolomites, Varenna, Cinque Terre, Florence, Umbria, Siena, and Rome, plus delightful villages in between. One day we had lunch in the beautiful and historically fascinating city of Siena. I remember it like it was yesterday – not only the city

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Foriana Sauce

Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover. The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia

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Stracciatella

My husband and I first experienced heavenly stracciatella at the restaurant Manzo, which is located in Eataly, New York City. It was served to us for lunch simply drizzled with olive oil, alongside grilled bread. We also ordered prosciutto for our antipasti. Stracciatella, we learned, is the inside of buratta. It’s the creamy goodness that

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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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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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Pumpkin Pancakes

Pumpkin is not only for Thanksgiving time, or for just making pumpkin pie. After all, it is a squash. It’s healthy, delicious, and really versatile. I used to make pumpkin pancakes year-round for my daughters when they were growing up. They loved the pancakes and, unbeknownst to them, the pancakes were terribly healthy. This is

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Aillade Toulousaine

A while back when I was making the beet ravioli out of the cookbook Mange Tout, by Bruno Loubet, I checked out the other recipes that I had bookmarked. And this recipe really popped out at me, even though it’s not a dish per se, but a sauce. Actually, this sauce is not really a

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