Lettuce & Basil Soup (GF)

July 22, 2014
IMG_5601I SERVED THIS FIRST-COURSE SOUP at a small dinner party last Saturday, and it was a big hit. I know it was a big hit, because my partner Will and our guests Robert and David all asked for for seconds. And then they asked for thirds. Read more »

Zoodles and Yoodles with Garlic (GF)

July 16, 2014
IMG_5366WHAT INSPIRED THIS PASTA DISH THAT ISN'T? A small gadget known as the "julienne peeler." The peeler can quickly turn zucchini into thin noodles, or "zoodles." Use it to peel yellow squash, and you'll have "yoodles." Sauteed, these zoodles and yoodles recall good spaghetti when cooked al dente -- but without the carbs! Read more »

Blackberry Buckle

July 9, 2014
IMG_5234Today, I picked up some beautiful blackberries from my favorite farm store, and turned them into a Blackberry Buckle. A "buckle" is named for its rustic, or "buckled" appearance. It's simple to make and divine to eat. Read more »

Paratha (Indian Flatbread)

June 26, 2014
IMG_4506TAKE SOME WHOLE WHEAT FLOUR, form it into a yeast-less dough, bake it on a dry skillet until spotty-brown, and what do you get? Paratha -- a simple but delicious Indian flatbread. Read more »

Blueberry Bars — Again!

June 22, 2014
IMG_4276I WROTE ABOUT THESE BLUEBERRY BARS during the summer of 2012. And today, because Jennifer Josephy (my cookbook editor) is visiting from NYC, and because I needed something fan-frickin'-tastic to accompany our Afternoon Tea, I decided to make them again. Here's the step-by-step recipe, now with much nicer photographs! Read more »

Glazed Strawberry Tart

June 11, 2014
IMG_3446wbI MADE THIS STRAWBERRY TART the other day, and can tell you that it looks, tastes, and smells like a sunny summer holiday. It's an extra-easy tart to make, because you don't have to roll out the pastry dough. Ready to try this ruby-red sonnet? Here's the step-by-step recipe: Read more »

Limoncello Cookies

June 4, 2014
IMG_2791wb - CopyTHESE COOKIES GRABBED MY ATTENTION when I saw them posted at In Sock Monkey Slippers' website. They are beautiful to behold, elegant to serve, and exquisite to eat. Read more »