At Home
Company’s company—Veggie’tizers ready.
Fresh Spinach Dip with Today Crudites and Eggplant Fig Caponata
“Our lives begin to end the day that we become silent about things that matter.”
Serious Fish Tales
Details from American Catch by Paul Greenburg More than 85% of the seafood we eat is imported Alaska, all by itself, could supply America with all the fish it could ever need but we are trading it away. Why? Farmed fish is cheap; wild is more expensive Throughout the...
‘Tis the Season—Ripe Peach and Tomato Salad
with Romaine leaves and feta—enough said!!!!
Snap Pea Salad Crostini
Saturday Nite Movie Snacks I have been wanting to try my hand at homemade ricotta for a long time but every recipe called for 1/2 to 1 gallon of milk. The problem lies in the quantity of ricotta that it makes and the fact that it has to be used fairly soon...
Fun on a Rainy Day in Florida
Moroccan Vegetables Stew
Moroccan Vegetable Stew Just as the country, so too are Moroccan spices intriguing. The combination of the curry, cumin, garlic and onion with the sweetness of the apricots is delightfully different and brightens these common vegetables. 1 tablespoon extra virgin...
Broccoli Blue Cheese Timbale
Not your plain old broccoli any more—Turned into a Saturday nite dinner timbale, flavored with blue cheese!
Broccoli Appetizer Tart with Pat-In Crust
Makes 1 square tart pan, measuring 9x9-inches and cuts into 16 ( 2-bite) squares. Ingredients Pat-in crust Olive oil spray ½ cup dry whole wheat breadcrumbs 2 tablespoons all-purpose flour ½ cup shredded Muenster cheese + 3 tablespoons for top 1 tablespoon extra...
Who said? “I was 32 when I started cooking; up until then, I just ate.”
Answer: Julia Child