A classic, French country recipe. The braising of chicken in vinegar helps tenderize as well as providing a delicious tang. [more]

This is a slightly sweet, tried and true dessert crust. It perfectly compliments pie fillings from Apple to Pecan to name but a few . This recipe will make two 9”-10” crust or one 9”-10” … [more]

There is nothing easier than making pecan pie. With the addition of the darker maple syrup this is a great winter pie. Makes 1, 10” pie. [more]

I was very young when my dad was stationed in Garmish-Partenkirchen, Germany, but I still have many warm memories of Christmas, St. Nick, wooden pickles in the Christmas tree, and the great cookies. … [more]

I first ate black cod at Nobu’s in the company of a really good chef. I had not tasted fish quite as delicate and delicious as this. How can anyone create such perfection? My chef friend, … [more]

Attributed to Harry of Harry’s New York Bar, Paris, France. Named for a Captain that arrived in a chauffer-driven motorcycle with sidecar, just after the First World War. [more]

The eighties weren’t kind to comfort food. I don’t know exactly when it happened, but about the same time as when I started dating girls pigs in a blanket went out of style. Maybe it was the … [more]

There’s something about this recipe that just works on hot summer days. Granted there’s no law against making this on cool winter nights. Maybe it’s the limes, which remind me of margaritas , … [more]