Classic Deviled Eggs

My college/post-college roommate and maid of honor, Elisabeth R, loves patriotic holidays – following in the footsteps of her paternal grandmother, Dot C. About a decade ago Elisabeth came east from Seattle with her husband (Dan S) and Mom (Judy R) to celebrate 4th of July in Cherry Hill, NJ at her grandmother’s home.  [Read more…]

Butternut Squash-Sage-Goat Cheese Spread

Fall has arrived! And it’s my favorite time of the year. Cooler temperatures, leaves changing, amazing natural light and comfort food – all good things. Having grown up in California I really didn’t get to experience fall until I came east to college in 1986. [Read more…]

Goat Cheese-Herb Stuffed Sweet Piquanté Peppers

These tasty little treats were inspired by an Instagram post from Vermont Creamery that I saw a few weeks ago. I’m partial to anything from Vermont Creamery whether it be cheese or butter. In fact I have them to thank for learning what “good butter” really is (I’ll save that for another post). We recently spent the afternoon in the Burlington, VT area so it seemed a fitting time for this post. [Read more…]

Walnut and Date Compote

It always amazes me how a few ingredients can come together to make something so flavorful. When using just a handful of ingredients I find it a good rule of thumb to make sure that you find the highest quality options. There’s no place to hide so you want them all to shine. [Read more…]

Bourbon and Almond Baked Brie

My first memory of a baked brie is from a holiday party my parents had back in the early 1990’s. Perhaps I had one prior but that’s a food memory that has stuck with me. Gooey cheese, jam and pastry all baked together. It doesn’t get much better than that. [Read more…]

Grilled Shishito Peppers

While shishito peppers hail from Japan they came to us via friends who first had them in London. Since then I’ve seen them on menus many times. Shishito peppers are usually mild and sweet but every tenth pepper or so is hot. [Read more…]

Pineapple Salsa

Think of this as kind of a sweet-savory fruit salad turned into a dip. While the pineapple provides the strongest flavor the sweetness is cut by the lime, jalapeño and cilantro. It also offers a nice contrast of textures from crunchy peppers to the soft avocado. [Read more…]

Wild Mushroom-Truffle Dip

Recently my college/post-college roommate, Elisabeth R, and her husband, Dan S, visited us from Seattle. After a great visit to the amazing Longwood Gardens (the spring tulips were in full bloom) we went to a lovely lunch at Sovana Bistro in Kennett Square, PA.  Ed took the scenic route where we went by the Kennett Square water tower which proclaims Kennett Square as the “Mushroom Capital of the World.” [Read more…]

Artichoke and Caper Dip

When I think of Easter artichokes are one of the first foods that come to mind as my mother always served steamed whole artichokes on Easter. This dip satisfies that artichoke craving but you can make it all year long since it uses canned artichoke hearts. [Read more…]

Goat Cheese Stuffed Dates

I first had this wonderfully simple combination at Restaurant Alba in Malvern, PA and knew that it was something that I wanted to make at home. With only four ingredients you’ll want to focus on finding the best quality as each part plays an important role. [Read more…]