If one wants evidence that cooking is an alchemical process, one need look no further than this rich, savory puddle of a gratin that once was a head of savoy cabbage. Savoy is the frilly, ruffled member of the cabbage family. Its leaves are more tender than green or red cabbage, and its flavor is milder and …
Vegetarian
It’s been a busy month for us. Our suitcases have gotten a workout. We moved and began to unpack. Two weeks later we packed our bags and headed to Vegas where Dan was attending a conference. Then we got home on Friday afternoon, hastily dumped the contents of our bags on the floor unpacked and …
It turned cold with a vengeance here last week. My heart went out to the hardy trick-or-treaters who braved the wind, rain, snow flurries, and hail last Friday night. It’s been getting dark earlier. In the subsequent days the temperatures have rebounded a bit but it’s been cloudy and overcast. Our new place has windows …
Today I bring you the Kingston Club. It’s fresh and fruity and light. This cocktail comes from Jeffrey Morgenthaler. He’s pretty much a genius when it comes to mixing drinks. He has a new book that I can’t wait to get my hands on. It’s not just a book of drink recipes, it’s really a primer …
For much of my life, I was largely indifferent to cauliflower. It was something I might pick from a veggie tray if the carrots and cucumbers were gone. Raw, it was Bunnicula’s broccoli, sort of crunchy and faintly bitter. It was, I guess, okay. I felt similarly about steamed cauliflower. It was milder and softer. It was fine. …
Now that it’s fall, can we talk about butternut squash for a minute? I love its flavor, but I have to confess that I find it to be kind of a pain to break down. It’s such an awkward shape to cut, and I’m short enough that it’s difficult for me to get good leverage …