Food, Photography and Bon Mots
Last night, a group of old friends and I got together at Costa Mesa’s Segerstrom Center for the Arts to see the Carole King musical Beautiful. It was a snap-your-fingers kind of show, one that made you laugh out loud and…
I’m in love with this dish. What’s so special? First, it is a gratin. What is not to love? Second, it has hints of lemon and thyme–a flavor combination that elevates just about any dish in my opinion. And, then, there is the cheese–the…
Do you have PDA (phyllo-dough anxiety) ? A lot of people I know do. They get quiet and their eyes take on that glassy far-away look when we have “the talk” about phyllo. My stock answer is that phyllo is very very forgiving. Rip…
Have you ever found that the cheese that comes bagged and pre-shredded in your supermarket performs differently in your recipes than cheese you’ve grated yourself? I have. According to articles I’ve read (including the KCET link below), pre-shredded cheese frequently contains additives that are not…
This savory pasta pie was featured on David Lebovitz’s blog yesterday. While I am looking far and wide for great recipes to try, I confess that I’m a Lebovitz “groupie.” If he posts it, it must be good. So, I gave this recipe a quick…
A couple of years ago, my friend Sarah took me to a charity lunch and they served a deep dish quiche that was both beautiful and delicious. I wanted to make my own deep dish quiche, so I combined a Martha Stewart filling recipe with…
I’m not sure I know anyone who doesn’t crave a good plate of macaroni and cheese once in a while. It is a true comfort food. Apparently, mac and cheese has been a comfort food for a very, very long time. Harold McGee, in his book On…
The Wall Street Journal recently ran what I think is an excellent article on choosing and serving cheese. In addition to giving advice about pairing cheese with wine, the article includes some suggestions for cheese vendors. Here is the link: The Art of the Cheese Plate…
