Chocolate-Cabernet Sauvignon Cake

Yesterday, for the fun of experiment, I made two chocolate cakes with two kinds of red wine. The first version, made with Petit Sirah, was good but not great. The second subject, lavishly infused with good Cabernet Sauvignon, was rich, dark, and fabulously fragrant. It was the perfect date for Valentine's Day. Read more »

Eggs in Bacon Baskets (GF)

I'm not a fan of most diet plans. To keep my weight in check, I simply rotate high-carb days with low- (or no-) carb days.  For example, I'll eat an enormous plate of Rigatoni alla Salsiccia e Panna on Monday, and only salads and meats on Tuesday. Wednesday invites Pumpkin Spiced Cinnamon Rolls. (((I like Wednesdays.))) Read more »

Organic Cinnamon-Maple Granola

Confession: I'm a granola freak. I make a big batch most Sunday evenings, and then munch my way through it all week long. My latest version is kissed with cinnamon and sweetened with pure maple syrup. In other words, it's outrageously delicious. It's also a cinch to make. Read more »

Turkey-Carrot-Bacon Loaf (GF)

Would you believe this red meat freak doesn't like ground beef? 'Tis true. For lemony polpettine and other scrumptious meatballs, I prefer ground, organic chicken. And for meatloaves, I favor ground, organic turkey. Obviously I'm...weird. Read more »

Thyme and Wine Beef Stew (GF)

When a snowstorm is raging, and temperatures have plunged into the single digits, my advice is to make a French beef stew. As it simmers quietly, the stew will fill your kitchen (and probably your entire house, too) with the comforting aromas of thyme, red wine, garlic, and caramelized meat. Here's the step-by-step: Read more »

Simple Supper: Sausage, Cabbage, and Sweet Potato

It seems that Frederic Chopin and your humble food blogger have something in common. We have each composed a Fantaisie-Impromptu! Frederic's version is played on the piano, while mine is achieved in the kitchen. It's an improvised "casserole" of crisp-tender cabbage, beautifully bronzed sausages, and pretty rounds of sweet potato. Read more »

Fast Food My Way: Chicken with Herbes de Provence

Who needs the drive-thru when real fast food can be made right at home? Fast to cook and inexpensive to buy are skin-on, bone-in chicken pieces. Saute them in butter and herbs, and in less than 30 minutes you'll have something crisp, juicy, and succulent to put on the dinner table. How I make this simple magic: Read more »