Hummus is a staple at my house. It’s great for last minute guests or something quick to ward off hunger. Makes about 3 cups. [more]

I love good hummus and contrary to David’s opinion (see his recipe “ Posh humous” ) fresh hummus is better than store bought and you get a better deal than those over-priced tuna … [more]

Talking to my brother-in-law in California, we were comparing notes about what was in season at the farmers markets on our respective coasts. The east coast is seeing the fall line-up: squashes, … [more]

I was reading this site about pepper and fruits , and remebered a soup I had made for a wine dinner. I dug through my old, food-stained chef notebooks and found it. I dedicate this one to Pete. [more]

Fall is here and cranberries and grapes are be being harvested just in time for the coming Thanksgiving holiday. This is a versatile cranberry sauce that is great with everything from pancakes ( sour … [more]

A thickened cream with a tangy, nutty flavor, similar to sour cream but richer tasting and less sour. It can whipped like cream and use in recipes in place of sour cream. Makes about 1 cup. [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]

Published in bartenders’ guides as early as 1880s. It basically is a whisky cocktail with the addition of vermouth. [more]

Initially intended as a woman’s drink, the original was created by Ngiam Tong Boon, a bartender at Raffles Hotel, Singapore (1915). Now very popular and enjoyed by all, it was a favorite of the … [more]

This drink was created to celebrate the opening of the Myer’s Rum Distillary (1879), Jamica. [more]