YESTERDAY, I took freshly-cut chives, and processed them together with garlic, almonds, Parmesan cheese and a little olive oil. The result? Well, let's just say that after one bite, my eyes rolled to the back of my head. After two bites, I knew I'd have to share the recipe with you: Read more » Chive Pesto
May 3, 2013
YESTERDAY, I took freshly-cut chives, and processed them together with garlic, almonds, Parmesan cheese and a little olive oil. The result? Well, let's just say that after one bite, my eyes rolled to the back of my head. After two bites, I knew I'd have to share the recipe with you: Read more » Potato Croquettes
November 24, 2012
NEED FIRST-CLASS FINGER-FOOD FOR YOUR NEXT COCKTAIL PARTY? Consider Potato Croquettes. Everybody loves these little morsels that are oh-so-crunchy on the outside, and smooth and creamy on the inside. I make them this way: Read more » Appetizer: Bacon-wrapped Grissini
November 4, 2012
YESTERDAY, the moment I retrieved a batch of Bacon-wrapped Grissini from the oven, Lily the Beagle appeared at the kitchen door. And who can blame her? These cocktail-appetizers are smokey, sweet, and tender-crisp. To try them is to love them. Fortunately they are no trouble to make.
Read more » Paillettes (Puff-Pastry Cheese Straws)
October 17, 2012
NEED A COCKTAIL APPETIZER that you can make in advance and then freeze? I can highly recommend Pailletes. Everybody loves these puff pastry cheese straws. They are perfectly-crisp, beautifully-seasoned, and light as a feather. They are also a cinch to make: Read more » Angelic Zucchini Fritters
July 17, 2012
WHAT'S THE DIFFERENCE between a good Zucchini Fritter and great one? Well, first the crust. It should be delightfully crunchy. Then the interior should be firm but smooth, and loaded with good zucchini flavor, plus other tastes such as fresh lemon and chive. And finally, when you bite into the fritter, you should hear a choir of angels sing. Such exquisiteness is not difficult to produce: Read more » Beet Leaf Burritos
June 26, 2012
IN MY QUEST FOR SEASONAL DELICIOUSNESS, I recently turned several beet leaves into the burritos you see pictured up top. These are filled with the most fragrant rice-mixture in the world, for it is infused with lemon, fennel, and dill. Can I offer you a taste? Read more » Cheese & Thyme Gougères
June 17, 2012
NEED A CLASSY APPETIZER for your next cocktail party? Try the savory Gougères (pr. "goo-ZHAIR") pictured up top. These are made from Choux pastry, the same easy dough used for cream puffs and eclairs. You can form a great many gougères and then freeze them, unbaked, just as I do. Then, when guests arrive, simply pop the little balls in the oven, where they will puff to perfection. I season mine with fresh thyme from the garden, and a generous amount of Gruyère cheese. The recipe: Read more » 
