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Ricotta with Date and Pecan Pesto

Here we go with another fantastic recipe from our new cookbook Shaya! It’s one of those recipes that is just so simple that it has to be good! We brought it for Easter dinner and everyone loved it! There’s not a lot of ingredients, so make sure the...

Fried Lumpia (Lumpiang Prito)

Filling 2 tbsp cooking oil 1 clove garlic minced 1 tsp salt 1 tbsp fish sauce ¼ tsp pepper ¼ lb ground pork ½ cup water ½ cup diced turnip 1 medium onion, diced 1 sweet potato, pared and diced ½ cup green beans, julienne ¼ lb small shrimp one egg, light...

Fig and Onion Jam

We have friends from South Carolina stopping by, today. That means we have to cook. We’re doin...

Garden Bounty

We did a bit of tag-teaming in the kitchen, today.  We picked a bit of produce from the yard and ha...

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...