Our Thanksgivings usually begin a week before when family members begin the preparations for certain dishes, such as the turkey stock for the gravy or drying the bread cubes for the stuffing. On the morning of Thanksgiving we all chip in to begin making the appetizers. Our favorite appetizer are our deviled eggs. Originally, we […]
Eggs and Ham
April 10, 2017 by Leave a Comment
Breakfast is the meal of the day that most cooks keep simple. At best they might use some leftovers to dress it up, but no one want to prep food in the morning. When I say breakfast, I don’t mean early brunch. If you’re eating breakfast after 10 am I consider it brunch. A real […]
Make A Spicy Jewish Soup from North Africa
February 15, 2017 by Leave a Comment
Bread bakers set aside a portion of yeasted dough to act as a starter for the next batch of bread. This starter is called a sponge, poolish, levain de boulanger in French, and biga in Italian. But in this medieval soup of the Jews of North Africa it is the foundation to a soup. The […]
A Clutch of Eggs
April 19, 2016 by Leave a Comment
This round-up of eggs–a clutch of eggs–are some of my favorite photos of egg preparations.
Old-fashioned Breakfast Eggs Mornay
June 8, 2015 by Leave a Comment
There’s nothing wrong with old- fashioned, and eggs Mornay certainly are that. They may seem extravagant for a home-cooked Sunday breakfast, but they are neither hard nor time-consuming to make. A Mornay sauce is a Béchamel sauce with cheese, and a Béchamel sauce is a white sauce made with a roux of flour and milk. […]
3 Easy Homemade Mayos Elevate The Sandwich
March 25, 2015 by Leave a Comment
When you make your own homemade mayonnaise, it is one of those magical moments for a cook that both surprises and empowers. That mayonnaise is an emulsion and that the process of emulsion works will always amaze you. Once you’ve done it yourself you will feel very competent. Homemade mayonnaise became even easier with the […]
Humble Leftover Peas into Magnificent Frittata
February 3, 2014 by Leave a Comment
An efficient cook will always be able to squeeze two dishes out of one. This is the reason leftovers are not to be thought of as too much food but rather as the beginning to the next. Many times we don’t have enough leftovers to make two servings but plenty to add to a new […]
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