Who’s with me? Where should we go? Let’s make it somewhere really good. There was a week where I swear I ate pate every day. I could feel it coming by 4 or so every afternoon–that mysterious and pressing feeling, and it would hit me–I haven’t had pate today! The thing is, I’m not even…
orange soy braised pork ribs
I’ve been thinking about my grandmother a lot lately. Maybe it was Turkey. She loved to go to interesting places, and while her friends would go hang out at their condo in Florida, she and my grandfather would be off on a folk dancing trip to Bulgaria. When it came to travel, she was a…
ham and cheese strata
Why Brunch, you ask? Well, first of all, a strata must be prepared the night before it is eaten, so that it can really soak in all that egg-y goodness. All that needs to happen the morning of is out of the fridge, onto the counter, into the oven. Instead making a mess of your…
braised pork roast, or meat part two
Did you get so excited about meat the other day? Did you befriend a kind farmer, and did you buy half of a lovely pig and unpack it into your freezer? Did you leave out one of those lovely roasts to defrost in your fridge? Are you having faith that I’ll help you figure out…
balsamic- glazed pork chops
Well, here we are at the end of the week. I’ll try not to swear, but what a …week. I’ll spare you the details- let’s just talk about food. This is the last Gourmet Today recipe I’ve got for you. Then it’s going back to the library. I’m not even renewing it. I know it’s…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 