Freshness counts for a lot and this salsa is no exception. This is simple and basic, but, feel free to “doctor” it up anyway you like. Makes about 1 cup. [more]
Growing up in a sportsman’s paradise of Pennsylvania, I often watched my uncles and cousins fish for trout in the abundant streams. This dish is also referred to, in the east, as “smokies” … [more]
This dip of salty, pungent feta pairs great with the flavor of walnuts. Use with vegetables, crackers, or Lebanese bread . This recipe makes about 2 cups. [more]
This classic from Provence takes its name from the French tapeno, or “caper”. An excellent spread for crackers and bread. Also try for topping on broiled poultry or seafood. This recipe makes … [more]
It’s party season and this is one of my favorite which can be served in many ways. Nothing like these “dogs” for football games or “pups” for a nice buffet. [more]
This is an amazing recipe inspired from an article in a late 80s Gourmet Magazine. Yes, I actually subscribed to Gourmet at that time, which surely dates me. I felt pretty cool when I first made this … [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 don’t make humous anymore. I tried a number of times but I never managed to get it quite as good as the stuff I buy at my local supermarket. I snazz it up a little with this simplest of … [more]
I love the asparagus season in England. It only lasts a few weeks but during this time they taste especially wonderful. I never want to do too much with my asparagus. A little melted butter works … [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]
I first tasted this at my good friend Rachel’s house and almost died. At least that’s the way I felt. I had recently bitten my tongue and the lemon’s acid aggravated the wound. Maybe it was the … [more]
This has to be the simplest recipe and yet it has such a good solid taste. Some people add red wine but that takes away the ‘heimish’ element and turns chopped liver into pate de volaille . [more]
Michael Palin famously stated in a Monty Python sketch, “All I ask of food is that it doesn’t harm me”. Let’s face it; in our over-anxious, cotton wool-lined, bacteria- rein homes it ain’t … [more]
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