Lamb-haters - please don't stop reading! Use this versatile recipe as a general guide and skip the lamb! Substitute with bison, turkey, chicken or beef...and if you do, you should switch up the fresh herb used. For instance, with turkey and
This tale starts with my most dreaded and most frequently-asked question once someone discovers that I’m a personal chef: “Do you still cook at home?” My true confession/dirty little secret is that I DON’T. After I’ve cooked all day long frankly
What’s a posset? Well, it’s like a syllabub. HA! Seriously, it’s a British dessert made of thickened cream traditionally flavored with lemon. The acid in the lemon causes the cream to ‘curdle’ in a good way. Unlike a panna cotta (‘cooked
For a recipe with so few ingredients, there are many variations on the cooking method. Keep in mind that the quality of the ingredients is key to the final result. Splurge on true pecorino and freshly ground pepper! Here’s the way
Recently I received a very cool gift – a subscription to Cocktail Courier. Yep, all the pieces/parts needed to make an unusual cocktail delivered right to my door. Each delivery includes a small (but not a miniature) bottle of the alcohol
“This is probably the single worst thing I have ever put in my mouth.” Anthony Bourdain, on Iceland’s national dish, hákarl With an endorsement like that how could I say no to an innocuous looking bit of ‘rotten Greenland shark’ while in Iceland?
One corner of our small raised bed garden is occupied with all things ‘lemon’ – lemongrass and lemon verbena. Both of these took off like gang-busters with our rainy, cool spring and hot, dry summer. What do to with all that
If you are a true Southerner PLEASE stop reading this article now. It will only make you angry and you’ll send me nasty emails. Go…run away now… For those of you who are NOT Southerners, I’m going to tell you about
