Throwing Ourselves On The Grenade of Bad Food to Save You
We don't normally run many recipes (though I wish I had a recipe writer). However I'll sometimes write posts about cocktails, holiday recipes etc., and we sometimes excerpt recipes from cookbooks here. Author Nancy Rommelmann also contributes to this section.
I’ve written many times about my early summers on a cattle ranch in Texas, here’s one more story. I’m taking you back once more for a recipe I use all the time, my grandmother’s mayonnaise.
My first summer in Waxahachie was in 1962. I took the plane trip alone, and that by itself was enough to make the whole summer worthwhile. In those days, the “stewardess” would give a young traveler
They say one can’t taste a dish through a picture. Conversely, they say a picture is worth a thousand words. This is one picture that left me speechless and drooling. As Nancy Rommelmann said, “It makes you wonder: why in the world haven’t we ALWAYS eaten this?” I give you, Bacon Apple Pie by Jenn Louis of Lincoln Restaurant and Culinary Artistry, via Lance
Portland has been raining figs. There are big brown, black and green blobs on the sidewalks, on top of cars, and backyards have been turned into slippery landmine fields. It won’t last long though, because we are reaching the end of the local fig season.
Fresh figs remind me, somewhat sadly, that summer has now peaked and I need to savor every last bite of it, for there are only a couple of the good weather months
Gin & Tonic is what my father would have called “an honest drink.” Nothing fancy; direct and to the point. However, making the perfect gin and tonic requires a few simple steps. In the 50’s I’d come home from school and mom would turn on the Children’s Hour on NPR. I would sit sideways in the – Read more…
Reposted from 2006 by Lizzy Caston Some things are worth repeating! Here’s a bit of Dude trivia: he’s not only a good cook – his Sunday dinners for friends are well-known, but he’s also an awesome bartender. As a matter of fact, his first foray into the food industry was as a bartender at The Magic – Read more…
For me, this is the time of year for a good gin & tonic, and judging by a shortage of tonic waters at the local grocery stores right now, I’m not the only one who thinks so. I thought it would be a good time to update and rerun this piece for July 2014, with – Read more…
My flashback started with a little piece about homemade butter on The Splendid Table. mentioned how important the quality of the cream was, and I was reminded of my childhood – stepping out onto the front porch every morning to find the latest delivery from the milkman sitting in a little wire basket. If I got up really early, I’d hear him coming up the driveway, the bottles clinking together
Penne all’Arrabbiata This great wine piece by Darryl Joannides includes a recipe for Penne all’Arrabbiata It was late January 1997 and a particularly dark, wet and dreary winter’s day. We were on the back end of a 3 week trip driving all over the Italian peninsula, and beginning to get that type of weary that – Read more…
