In the kitchen certainly, it takes just a little effort to make the ordinary a little more special. Asparagus in the spring is so readily available and so versatile that I find myself buying it at least once a week and frequently more. Read more…

Our family has always loved twice-baked potatoes and my effort with this dish was to find a way to make the sweet potato as comforting as our favorite russet. I’ve settled on this simple preparation that looks beautiful, Read more…

In the course of my travels, I have been to Brussels, Belgium a number of times. When I think of Belgian cuisine, I think of enjoying “mussels in Brussels” with divine French fries, an eel dish in a green sauce that was a treat to try—once– Read more…

The fall apples are coming into the stores and making me consider recipes for pie, Tart Tatin, cobblers, crisps and other great dishes. But in a hurry and on a whim, Read more…

My earliest memory of beets was a salad my mother used to make on rare occasions when I was a very little girl, and that I remember with revulsion to this day (no offense to my mother who was actually a wonderful cook). Read more…

Garlic, lemon, artichokes, goat cheese, crunchy bread—just this list of ingredients makes me anticipate something good to eat. Read more…