Cold Soba Noodles with Grilled Tofu

September 7, 2015
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In 2011, after the earthquake and tsunami in Japan, I was honored to contribute a recipe to a cookbook sold to raise money for disaster relief in Japan. While I posted about the book here, I did not post the recipe. Now, the book is no longer available and it’s time to share the recipe. The […]

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Classic Coleslaw Recipe

August 29, 2015
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Labor Day is soon upon us and with it the last hurrah of summer. It’s time for one last picnic, one last barbeque, and one last salad, before Autumn sets in and with it the warming soups and stews of colder weather. What better to go with that picnic or barbeque than the classic coleslaw? […]

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Tips for Cooking With Wine and Spirits

August 22, 2015
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For as long as people have been making wine, they have been using it in cooking to enhance the flavor of their food. Ancient Romans used wine in their cooking and its use spread along with the empire. Today, all types of alcohol are used in cooking worldwide. Beer is often used in stews and […]

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Pasta with Zucchini, Fresh Sage, and Butter

July 25, 2015
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Only a week ago I was sitting in a trattoria in the colorful Roman neighborhood of Trastevere, sipping a glass of chilled rosé, and tucking into a plate of homemade ravioli. My husband and I had just just spent two lovely weeks in Italy in celebration of our upcoming 20th wedding anniversary. The journey took […]

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Classic Macaroni Salad

June 26, 2015
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Ask anyone what their favorite summer salad is and many people will say “potato salad”, “macaroni salad”, or “coleslaw”. But then ask them for their favorite recipe and odds are you’ll get a dozen different answers, typically including “my mother makes the best macaroni salad” or “my grandmother’s German potato salad is amazing”. Truthfully, each […]

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Step by Step; How to Make Buerre Blanc Sauce

June 20, 2015
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This post is part 3 in a series on emulsified sauces. To read part 1 which covers history and how to make Hollandaise Sauce, go here. Part 2 is all about How to Make Homemade Mayonnaise. Buerre Blanc is a creamy butter and white wine sauce (literal translation “white butter”) which is emulsified without the use […]

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