Stephanie March I have owned more than a few copies of this book. I can’t quite seem to to keep it on my shelf. Shortly after discovering it, a friend confided that she was terrified to cook, that she didn’t know where to start. She had been a Microwave Monkey for most of her life. I knew … Read more
Many people wrongly believe that Cinco de Mayo is the Mexican Independence Day. It’s actually a day celebrated in memory of the Battle of Puebla in 1862. On this day, the struggling Mexican army rose up and defeated the stronger (and probably very well dressed) invading French army. What if they hadn’t had the moxie … Read more
a square meal? Who can keep all the pyramidal permutations straight these days. There are good carbs and bad carbs, good fats and doughnuts. Being a foodiphile I’ve never been one to cut anything out of my life, but I have become a bit of a processed-food nazi. Even that doesn’t mean that I don’t … Read more
um … hello? If you have dinner plans at a restaurant tonight, expect the unexpected. Latinos are the backbone of the kitchen industry: dishwashers, prep cooks, line cooks, bussers. They happily and successfully do the work that many native-born Americans refuse to do. Will they be there tonight to support your meal? It’s important to … Read more
I committed the cardinal sin of the kitchen last night. I let my attention stray while chopping garlic. Slice. My zucchini was a-sizzlin’ in the pan, someone had The Simpsons on way too loud, and I was thinking about my window of opportunity to get some potatoes in with the roasting chicken. I was slicing … Read more
After a hectic weekend of entertaining, Monday can be daunting. Friday night we hosted a cooking class at our house for seven people. We did a kind of Spring Thing with sauteed leeks and asparagus over polenta and halibut with freshly made pesto. I made basil ice cream with lemon-rosemary pound cake for dessert, because … Read more
The Food Network is hosting their competition show, Food Network Challenge, at the Mall of America this week. The other day, various food professionals from across the country competed to create a Candy Castle. The sweet victory went to local cake-legend Susan O’Boyle Jacobson, garnering her $10,000 and some nice national coverage. In a sad … Read more
I have a vision of a place in northern Italy, a landscape of rolling, golden hills dotted with oak trees. As my mind’s eye zooms in on this scene, it becomes clear that something is hanging from the branches of the oaks. A sea breeze brushes past, and I realize that the boughs are laden … Read more
Last December, the Girls and I decided to embark on a Self-Esteem Workshop in Las Vegas. While our goal was to master all four steps toward better self-esteem (drinking, dancing, eating, and spas), I was certainly most interested in the LV food scene. Our first dinner was scheduled in the very new and very chic … Read more
Number of received chocolate bunnies: 6 Number that still have auditory abilities: 0 Chances that a colored egg was undercooked and inedible (if not dangerous): 36 in 90 Ratio of eggs hidden to eggs found: 44:39 Percentage of alleged guests that allegedly had to work and could not attend, which allegedly had nothing to do … Read more