Stuffing is my absolute favorite part of Thanksgiving Dinner, forget the turkey, forget the gravy or the cranberry sauce, if I don’t have my stuffing, I’m feeling a little bereft. These are a few of my favorites that have run in previous years in columns or in the Riggin‘s Windjammer e-newsletters. If you’d like to [...]
Summer Vegetable Strata 12 slices of day old or dry French or Italian Bread, cut in 1/2-inch slices 1 clove garlic, slightly crushed 5 large eggs 2 cups milk 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup loosely packed fresh chopped basil leaves 2 tablespoons olive oil 1 [...]
I love how cookbooks, unlike other books, get written in. It somehow always felt a little naughty to use even a highlighter in my college textbooks, as I’d always been taught to take care of my possessions and definitely not mark up my books. But cookbooks are a different story. They are only enhanced and [...]
A friend of mine once told me that when your chickens ate the shells from shrimp, the egg yolks turned from a deep orange to a shade with a little more red. When you used the eggs, it turned yellow cakes and light batters pink. My girls needed to try this experiment and I was [...]
When, in my most recent PPH column on no knead sourdough bread, I offered to send a bit of my 100 year old sourdough starter to anyone who wanted it, I had no idea the response would be so great! Usually when I offer to send something to readers I get four or five requests. [...]
When my husband and I worked in the Caribbean running a yacht as captain and chef, something we did for three years, this was a stand by and always a big hit. I constantly changed the fruit and the liquor depending on what was at the market that day (my absolute favorite place to be [...]
This recipe is one of my favorite ways to make these underground spuds. It makes them creamy tasting with a crispy crust, but without a ton of fat. Yumminess all the way around. Make these with the Pork Chops from the previous post and add a steamed veggie and you've got yourself a pretty simple [...]
After a full day of writing, which began as inspired creativity and ended when more words just wouldn't come, I turned to the kitchen for a little fun. As you've perhaps already read, I planned to follow a Fine Cooking recipe for Chocolate Tart. After discovering a serious lack of ingredients, but substitutes for all, [...]
I tried, I really did, to follow a recipe exactly. A blizzard outside, tired inside, wanting a break with something easy, and chocolate, I turned to the January issue of Fine Cooking to make chocolatier Alice Medrich's Bittersweet Chocolate Tart with Salted Caramelized Pistachios. Weeell…. then I realized that the pistachios went into the girls' [...]
I’ve always loved the idea of using pumpkins and squashes as tureens – they are pretty, elegant and functional and the idea has always appealed to my sense of the natural world. I’d not tried it in the past for a couple of reasons. One it seemed fussy and time consuming – not my style. [...]
