My Gardens in Snow

Last night, for the very first time during this very warm winter, the heavens spilled some measurable snow in my Hudson Valley 'hood. The total accumulation was only two inches -- enough to make the garden sparkle. Wanna see the plants and statues all decked out in their crisp, white apparel? Grab your mittens and take a walk with me: Read more »

Chocolate-Cabernet Sauvignon Cake

If only you could visit me today, I'd gladly offer you a slice of this Chocolate-Cabernet Sauvignon Cake. It's as rich and decadent as you'd expect it to be. It's exquisitely perfumed, too. It's the kind of cake that says "Be My Valentine." Read more »

Eggs in Bacon Baskets (GF)

I'm not a fan of most diet plans. To keep my weight in check, I simply rotate high-carb days with low- (or no-) carb days.  For example, I'll eat an enormous plate of Rigatoni alla Salsiccia e Panna on Monday, and only salads and meats on Tuesday. Wednesday invites Pumpkin Spiced Cinnamon Rolls. (((I like Wednesdays.))) Read more »

Organic Cinnamon-Maple Granola

Confession: I'm a granola freak. I make a big batch most Sunday evenings, and then munch my way through it all week long. My latest version is kissed with cinnamon and sweetened with pure maple syrup. In other words, it's outrageously delicious. It's also a cinch to make. Read more »

Your 2016 Winter-Sowing Project

How's your 2016 winter-sowing project coming along? My own plantings are well under way, starting (but by no means ending) with the seven miniature “greenhouses” pictured above. What I’ve planted in these recycled milk and water jugs, along with links to articles that explain the entire winter-sowing process: Read more »

Turkey-Carrot-Bacon Loaf (GF)

Would you believe this red meat freak doesn't like ground beef? 'Tis true. For lemony polpettine and other scrumptious meatballs, I prefer ground, organic chicken. And for meatloaves, I favor ground, organic turkey. Obviously I'm...weird. Read more »

Thyme and Wine Beef Stew (GF)

When a snowstorm is raging, and temperatures have plunged into the single digits, my advice is to make a French beef stew. As it simmers quietly, the stew will fill your kitchen (and probably your entire house, too) with the comforting aromas of thyme, red wine, garlic, and caramelized meat. Here's the step-by-step: Read more »