Piperade!

September 24, 2013
IMG_3655DO YOU REMEMBER the bounty of bell peppers I harvested last week? I turned them into Piperade. Folks, this fabulous (and freeze-able!) French/Spanish saute of peppers, onion, garlic and herbs instantly transforms everyday food into haute cuisine. Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe: Read more »

Kevin’s P.B.S. Pesto

July 22, 2013
IMG_1441FOR THE SAKE OF EXPERIMENTATION, last weekend I grabbed some parsley, basil, and sage from my garden, and pureed them together with pine nuts, Parmesan, garlic and olive oil. In other words, I made a pesto. A pesto that was fabulously-fragrant. A pesto that was layered with flavor. A pesto that was so deliciously-delicious that after just one taste, I nearly passed out with pleasure. Read more »

Sugar Cookie Tartlets

May 30, 2013
IMG_9732MEET MY NEWEST TEA-TIME ADDICTION -- Sugar Cookie Tartlets. To make them, you bake sugar cookie dough in the shape of little cups. Then you fill the cups with luscious, homemade lemon curd, and adorn each tart with a single blueberry. Hard to do? Not at all. Here's my easy (yes, easy!) recipe for these sinfully-delicious treats: Read more »

Homemade Blue Cheese Dressing

August 6, 2012
IMG_8311CAN I TELL YOU A LITTLE SECRET? I'm crazy about Blue Cheese Dressing. It's my favorite dipping-sauce for everything from raw veggies to French fries. I prefer it to vinaigrette for dressing lettuce greens, especially if I'm drinking wine while eating those greens. (Unlike vinaigrette, blue cheese doesn't kill the taste of wine.) My version of this sauce is both garlicky and lemony, and better than anything you can buy in a bottle: Read more »

Three-Minute Mayonnaise

March 16, 2012
IMG_4946I THINK HOMEMADE MAYONNAISE is one of life's little pleasures. It's thick and creamy. It's rich and dreamy. And it's a cinch to make. In fact, if you have a food processor, you can turn out this egg yolk-yellow sumptuousness in under 3 minutes. Read more »