It started innocently enough. I wanted to add a little Christmas pizazz to my kitchen. It’s a modern kitchen in a mid-century house, so I thought I’d keep it simple and graphical. The little twig tree and the rather podgy bird are from Cost Plus Market – the other items are from my garden or ...
Whew – I’ve made it home after three days filled to the brim with cooking and learning as a guest of GE Monogram in Louisville, Kentucky. I haven’t really gathered all my thoughts yet – so this is really just about half a post today. The recipe goes something like this: Ingredients – two top-class ...
I made Chicken Chasseur tonight – came out really well, thanks for asking! Actually, I thought I was going to make Chicken Cacciatore, and like we do these days, I bypassed all my groaning shelves of cookbooks and went straight to the internet. A quick search brought plenty of recipes, but they were all calling ...
With my younger son home for the day, I’m cooking a lunch of mushrooms on toast. Is there any better food than mushrooms on toast? These days I use a lot of olive oil in cooking, like gallons of the stuff, and hardly any butter. But to do the mushrooms justice, you just can’t beat ...
With all the major Christmas preparation done, it’s time to make a trifle. Perhaps the quintessential British dessert, the beauty of trifle is its infinite variety - as long as you have the essential elements (a base of sponge cake, or biscuits such as lady’s fingers, macaroons, ratafias, moistened with a fruity or alcoholic liquid, and ...