Food, Photography and Bon Mots
I first made a trifle many years ago when I took cooking classes at a school in Seal Beach called La Bonne Cuisine. The school is long-closed but I still treasure many of the recipes from that experience. The original English trifle dates back…
It’s strawberry season! Well, almost. I bought a beautiful three pack of fresh strawberries at yesterday’s Long Beach Farmers’ Market. While the strawberries are not at their prime of sweetness, they are very good. Give them a look. What better to complement a beautiful…
Pucker up. Damn. I should have used that line with one of my Valentine’s Day posts. It is Meyer lemon season here. I love the special lower-acid taste of Meyer lemons. Ever the foodie, I used to eat them fresh off the tree with a…
Here is a late entry for your Valentine’s Day dessert. This sorbet is spectacularly flavorful and petty to boot. Interestingly, food historians trace sorbet’s roots back to the Romans. According to some accounts, Roman Emperor Nero had his runners along the Appian way pass buckets…
I’m a sucker for a clever recipe name and the name for this dense chocolate cake is clever indeed. This great little cake could easily become a staple in your cooking repertoire. If you are a chocolate lover this would be a great Valentine’s Day dessert.…
This recipe recently appeared on a website that I read regularly, David Lebovitz’ site. I’m a sucker for a great review and Lebovitz prefaces this recipe by writing that this cake is his “desert island” recipe, the one cake he would choose were…
My friend Sarah is the queen of lemon bars. In her home, lemon bars are a food group unto themselves. Sarah has given her blessing to this variation on the traditional lemon bar recipe. Gene, lucky husband of the lemon-bar queen and lemon-bar connoisseur in…
Back in the day, my husband and I were fortunate to travel frequently in Greece and Turkey. We always stayed at the same hotels, the modest Plaza Hotel just off Victoria Square in Athens with its roof-top view of the Acropolis and the magnificent old…
This recipe represents a marriage between two fond food memories. Years ago, I attended a cooking school in downtown Seal Beach called La Bonne Cuisine. The lady who ran the school was a gifted cook, a dedicated foodie and a bit edgy. One…
I love cheesecake. For many years, I celebrated the end of a successful school year by sharing this cheesecake with my Advanced Placement European History students after they took their tests. I’ve taken it to my friends at my pups’ veterinary hospital. It has been…
