A few weeks ago I embarked on a fun 24 hours in Philadelphia to celebrate the milestone birthdays of some dear friends (Lauri A, Carolyn R and Cathy Z). We kicked off our adventure at Parc Brasserie on Rittenhouse Square for lunch. [Read more…]
Many recipes in this month’s issue of Bon Appétit cause you to think outside the box and trust that the team at BA did testing before finalizing these recipes. This one is a perfect example. While watermelon and feta have been a favorite combination in the past few years (see Watermelon, Feta and Arugula Salad) – here we’ve gone beyond feta. [Read more…]
Thanksgiving (also known as my favorite holiday) is almost upon us and this calls for an extra special cocktail. I was already thinking this and then was officially assigned one on my brother’s (Geoff T) Thanksgiving weekend food and drink spreadsheet. I’m not the only one in my family who takes food and drink very seriously. [Read more…]
It wasn’t until relatively recently that I liked pears. I’m not really sure why I didn’t like them nor do I recall why I started eating them. What I do know is that I “betrayed” my brother-in-law, Colin S, as he is not a fan of pears and he liked that he had an ally in the family. So now he’s the only one. [Read more…]
There are two keys to making the perfect mashed potatoes. First you want to start with a few simple ingredients – nice yellow-fleshed potatoes, fresh milk or half and half, good quality butter and extra virgin olive oil, plus coarse sea salt and freshly ground pepper. To this I’ve added freshly chopped rosemary that’s heated with the milk or half and half to better infuse the flavor. [Read more…]
If I were going to write a book on cocktails I’d like to write one like Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams. In addition to lots of tasty concoctions I like how it’s arranged by season plus how they use lots of fresh ingredients.
My sister, Sarah S, asked me to bring a soup to her house for Thanksgiving lunch. We had just gotten a Vitamix blender and I was excited to try it out with a recipe that needed to be puréed. It’s a hearty tomato soup thanks to the addition of the cannellini beans which thicken it up (without cream) and also give it some protein. [Read more…]
Cornbread is a traditional addition to Thanksgiving dinner and was likely served as part of the first Thanksgiving feast. This cornbread gets a more savory flavor with the addition of rosemary. By using white whole wheat flour (you can use all-purpose flour if you prefer) which has the same nutritional value as regular whole wheat flour but is lighter in color and texture, these mini-muffins are entirely whole grain. [Read more…]