I’m catering two events this weekend, one Friday and the other Sunday, so I won’t be able to spend Mother’s Day with my mom—but hopefully you will be able to celebrate with yours.
As I mentioned in December, in my “New Year’s Brunch Strata” post (which included a recipe for Butternut Squash and Spinach Breakfast Bake), making a strata for a gathering with friends or families is a good way to let chefs enjoy their guests instead of being stuck in the kitchen. Continue reading
Having worked in the food service industry for 20 years—16 of those as a dog owner—you would think I might have baked dog-specific treats before now. Well, until yesterday, I hadn’t, but given that it was my boy Hudson’s 10th birthday, it seemed liked a good time to start.
I knew I wanted to make cupcakes, so I went online and did a quick search. Recipes were easy to find, and when I saw one on allrecipes.com for peanut butter-carrot cupcakes, my decision was made. Continue reading
I had some pre-sliced salami remaining from an event that I wanted to use, but I wasn’t sure how. We were going to a wine tasting at a friend’s house, where we would be tasting Italian wine—Dolcetto from the Piedmont region, to be precise—and that seemed like a perfect time to serve the salami, but how did I want to present it? Continue reading
Both of my parents are Irish and after talking about visiting Ireland for a number of years, I finally had a chance to do so five years ago.
After we returned, my mother-in-law gave my husband and me a book of Irish recipes that featured things we enjoyed during our two weeks spent exploring the island. Continue reading
This gallery contains 6 photos.
I recently prepared food for a client’s afternoon tea for 22 and thought I’d share some of the images from that event. The menu was relatively simple, including three different kinds of tea sandwiches and four different bite-sized sweets. First up were … Continue reading
My friend Giselle had a cookbook from Grand Central Bakery that she never used. She thought I might enjoy it, so she gave it to me. The moment I saw the section on tea cookies, I wanted to make them. They are a perfect item to have in your freezer. Continue reading
I have mentioned this recipe to several celiac friends of mine. My mom found the original version in the Bon Appétit cookbook Taste of the World published in 1996—and I found a link to the recipe from a 1995 edition of Bon Appétit.
My mother enjoys trying new recipes, and this certainly was a winner. The original recipe calls for grated lemon peel, but I like to make it with orange zest. Most recently, I made this cake to finish off a Moroccan-themed dinner party. If you’re staying in for dinner instead of going out this evening, this is easy to make and makes a nice, light dessert, which also happens to be gluten-free. Continue reading
A client asked me to make some yummy pecan shortbread cookies for a cocktail party recently, and I knew just the recipe I was going to use as a starting point.
In December 2011, I made the Ginger Oat Cookies from The Grand Central Baking Book for another client and discovered the deliciousness of these shortbread cookies. Continue reading
With halloween approaching, I thought it might be nice to include some pumpkin recipes on the blog.
My mother loves to cook and bake and she’s constantly trying out recipes and sharing them with me–or showing me recipes that she thinks I should share. (Unfortunately, she doesn’t own a computer, so she can’t follow my blog.) Mom has been making these muffins since I was a teenager. Continue reading
As I promised a few weeks ago, when I posted a recipe for Roasted Zucchini with Ricotta and Mint, here’s another idea for what to do with zucchini. If your garden produced a lot of zucchini this year—or you simply love a moist chocolate cake—here’s a recipe you should bookmark to try soon. Continue reading
Thyme with Sage 