Egg-Crêpe Manicotti (GF)

Make a dozen egg-crêpes, fill them with cheese, herbs, and garlic, top them with fragrant tomato sauce, and what will you have? An exquisite main course that you can serve for dinner tonight. Read more »

Herbed Cheese Straws

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 »

Blueberry Bars — Again!

I 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 »

Easy-Peazy Cheese Crackers (GF)

THESE TWO-INGREDIENT CRACKERS are crisp, delicious, and elegant. I wouldn't hesitate to serve them at a swanky cocktail gathering. They make terrific after-school snacks, too. In fact, your kids will probably leap at the chance to help you make them. Ready for some fun? Let's make these cheesy good things! Read more »

Sunday Brunch: Creamy Gratin of Hard Cooked Eggs

FOR A BREAKFAST OR BRUNCH PARTY, nothing beats this Creamy Gratin of Hard Cooked Eggs. It’s easy to make. It’s gluten-free. And it’s rapturously-delicious. It’s also cook-friendly, because you can make the whole dish a day in advance, and then simply pop it in the oven shortly before your guests arrive. Here’s the recipe: Read more »

Cheese & Thyme Gougères

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 »

Greek-Style Yogurt

I CAN'T SING THE PRAISES of Greek-style yogurt loudly enough. It's luxurious. It's thick and creamy. It's rich in pro-biotics. I love it for breakfast, either all on its own or topped with berries (or with my homemade granola). It's great on a baked potato, too, in place of sour cream. Yet for all these healthy, delicious attributes, this yogurt (and all yogurt) is unbelievably easy to make. My method, and a little science: Read more »