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Fig and Onion Jam

We have friends from South Carolina stopping by, today. That means we have to cook. We’re doing a simple pasta, rolls… For dessert, Victor made a killer Almond Cake that I’ll be writing about, later. But we needed something simple for an hors...

Garden Bounty

We did a bit of tag-teaming in the kitchen, today.  We picked a bit of produce from the yard and had to think of ways to use it. I’ve had friends for years that have had CSA shares and have spoken about getting massive amounts of something in their boxe...

Thanksgiving 2014

 Food, glorious food… Oliver says it all. A day dedicated to overeating and excess. What a g...

Mayonnaise

Possibly one of the easiest condiments to make, providing you have a blender. You can make it by han...

Linda’s Chicken Liver Pate

Linda Heston Kremstein 4 sticks butter 2 lbs chicken livers 2 med onions, chopped 2-4 cloves garli...

Bacon Jam

  Okay. Stop what you’re doing right now and make this. Really. And make at least a doub...

Bacon and Caramelized Onion Dip

  A while back I was reading Huffington Post Food and came across a recipe for a hot dip with ...

Bruschetta and Pizza

We had bread for dinner, tonight. Both were topped with tomato, cheese, and meat.  The similarity ...

All-Day Dining with Linda and David

Hors d’Oeuvres started at 2pm.  Cheesecake was served at 7pm. We ate all day. It’s pre...

Fried Hot Peppers

One of my most favorite things to have in the refrigerator -at all times- is a big container of fri...

A New Year Date

I was speaking with a woman yesterday about dates.  She was saying how much she absolutely loved t...

Arangini (Rice Balls)

Pauline Nittoli Villa Pauline’s notes:  This is an old family recipe direct from Sicily. When...

Asian Peach Salsa

12 Peaches, diced 1/2 Red Onion, diced 2 tsp Sambal Oleck (Chili Paste) 2 Tbsp Soy Sauce 2 Tbsp Ri...

Hot Taco Dip

I don’t often make the items we serve for Demos at home.  By the time we’ve tried it, ...