Hosting a New Year's Eve party? Take my advice, and make your appetizers well in advance. This way, you won't be trapped in the kitchen while your guests are wearing lamp shades sipping champagne in another room. Here are links to my favorite make-ahead dips, spreads, and canapes: Read more »
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 »
These cheese straws are crazy-delicious. Think of elongated "Cheetos," kissed by the sharp tang of real cheddar and the heavenly air of Herbes de Provence. Serve the straws at your next cocktail party, and watch them disappear. Or, just do as I did last night, and hog them all for yourself! Read more »
What inspired me to make this sexy sauce? The giant lovage plant in my garden. I snipped its pale green leaves, and blended them with olive oil, almonds, lemon, nutmeg, and cream cheese. In other words, I made Lemony Lovage Pesto -- a swoon-worthy topping for pasta, fish, chicken, and even toast. The simple recipe: Read more »
What's crispy-tender and slightly-sweet? My own, special version of roasted radishes! Enjoy them as a healthy snack, or serve them as a side dish. You can even turn them into sexy seasonal Crostini, as I did last night. Here's the step-by-step recipe: Read more »
Kevin is an award-winning food, garden and lifestyle guru who lives in New York's Hudson Valley. His recipes have appeared in dozens of newspapers. He has contributed countless gardening articles to African Violet Magazine, Berkshire Home Style Magazine, and Garden Design Magazine.