So, I made this Peanutty Dumpling Salad months ago and I can’t get it out of my mind. It’s the perfect Springtime dish and, while I love dumplings in all forms, you have to eat a lot to fill you up. This dish, combines salad and veggies with the dumplings, making it seem like aContinue reading “Peanutty Dumpling Salad”
Category Archives: Recipe
Grilled Lamb Chops
So, I made Glazed Ham for Easter (quite typical) but my sister Elise made Lamb Chops on the grill, which is a very Spring-y dish. I can just see the little lambs roaming the countryside with the little bunnies, so pastoral. Come to think of it, serving lamb for Easter is kind of depressing, similarContinue reading “Grilled Lamb Chops”
Simple Roasted Asparagus
Does any vegetable say Spring more than asparagus? I don’t think so and it seems to be a requirement at any Easter meal. This is the recipe I used for our Easter Dinner this year and the one I turn to the most when cooking asparagus. Sometimes, I’ll also grill asparagus or steam it, butContinue reading “Simple Roasted Asparagus”
Oyster Stew for Two
If you happen to find yourself with an excess of fresh oysters, as we did recently, you might want to consider making this easy Oyster Stew. We’d had the oysters raw on the half-shell and grilled with garlic butter and cheese, but I still had a couple dozen left, so what to do? I turnedContinue reading “Oyster Stew for Two”
Celebration Creme Brulee
So Zeke and my first date was February 7th, 2003. It was supposed to be a “one date and one date only” deal, since I was dating someone else, but I forgot my sweater in his car and he brought it over the following Monday. We started talking and made future plans for that weekend.Continue reading “Celebration Creme Brulee”
The Best Macaroons
This is a bold statement, I realize, but I didn’t proclaim these Macaroons the best; several people in my Improv Class, where I brought them to be shared, did. Macaroons are the cookies made with coconut, not to be confused with the brightly colored disks made from egg whites, the French Macaron. Macaroons have twoContinue reading “The Best Macaroons”
Aunt Josie’s Ricotta Gnocchi
This is a very easy recipe from my Aunt Josie, that uses ricotta cheese instead of potatoes. This makes the gnocchi lighter than the traditional, so the pasta feels almost like little clouds under your floured fingers, as you roll it out. I taught Anne and Denise (nee Joffre) how to make this recently atContinue reading “Aunt Josie’s Ricotta Gnocchi”
Apple Pecan Cake
I first made this cake for my son Christopher on his second birthday and, I must say, it’s a keeper. It’s from The New York Times Magazine, October 8th, 1989 and is redolent of the flavors and tastes of Fall. It really isn’t a very hard recipe (as my sister Kelley notes: “So says FoodieContinue reading “Apple Pecan Cake”
Melt-in-Your-Mouth Maple Cookies
I recently made these cookies, from the Lenox Bakery recipe (viarunamokmaple.com) and found them quite delicious, full of maple and autumn flavors. The original recipe was titled Monster Maple Cookies and were made with sugar eyeballs (I found at Winn Dixie), however, I put a toasted pecan atop one of them and that was AutumnContinue reading “Melt-in-Your-Mouth Maple Cookies”
The Best Chicken Noodle Soup Recipe
I’ve had this Roasted Chicken Noodle Soup recipe from Cooking Light magazine for years (actually October 1996) and it’s my absolute favorite. It’s different than a typical Chicken Soup Recipe, as it uses leftover chicken instead of starting with a raw chicken to make a broth. This makes it the ideal way to use upContinue reading “The Best Chicken Noodle Soup Recipe”