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 »
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 »
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 »
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 »
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 »
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 »
WHAT'S MORE FUN THAN A BARREL OF MONKEYS? Making your own mozzarella cheese. I made the shiny, perfectly-textured, unbelievably delicious loaf pictured up top in only 30 minutes. The ingredients are as simple as the 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.