Posted on 31 December 2007 by Shannon
Yes, the party season is winding down, but here’s a dilemma that can come up at any time: What do you do if you want to be social and have people over, but you don’t want to spend a lot of time cooking beforehand? I know that as I have gotten more and more pregnant, [...]
Filed under: Basics, Key Recipes | Tagged: Appetizers, Beverages, Cheese, Chips, Cider, Crostini, French, Home-style, Italian, Make-ahead, Mediterranean, Parties, Smoked Fish, Southern, Straws, Wine | 1 Comment »
Posted on 22 June 2007 by Shannon
A couple of weekends ago, my husband brought home a gigantic watermelon. “They were selling them by the side of the road,” he said. “I tasted it and it was so sweet I had to buy one.”
How were the two of us going to eat a whole watermelon before it went off? I had the [...]
Filed under: HowTo, Key Recipes | Tagged: French, Fruit, Ice Cream, Italian, Sorbet, Summer | 5 Comments »
Posted on 13 June 2007 by Shannon
I went to a party last week and had the opportunity to bring two dishes. I actually like being asked to bring food to other people’s houses, because it gives me the opportunity to try out recipes on a wider audience as well as to cook for more than two people. This time, I was [...]
Filed under: Cook the Book, On the Web | Tagged: Cabbage, Cooks Illustrated, Cookthink, French, Parties, Potatoes, Salads, Slaw, Summer, Vegetarian | 2 Comments »
Posted on 2 June 2007 by Shannon
Bruschetta (pronounced “broo-sketta” ) and its relation, crostini, is one of my favorite snacks, especially now that summer is here and there is such a plethora of likely toppings. When most people think of bruschetta, they think of the classic starter of toasted bread served with a topping of chopped tomato and basil. Actually, bruschetta [...]
Filed under: Accompaniments, Key Recipes | Tagged: Appetizers, Bread, Bruschetta, Condiments, Dips, Freezes well, French, Italian, Make-ahead | 2 Comments »
Posted on 5 May 2007 by Shannon
Patricia Wells is my new best friend. I have had her cookbook, Bistro Cooking, for a while but only recently began cooking out of it. The recipes are simple but hearty French bistro fare that rely on the best ingredients for flavor, and each one I have attempted has been delicious. Her Marinated Goat Cheese, [...]
Filed under: Cook the Book | Tagged: Cookbooks, Freezes well, French, Onions, Patricia Wells, Reviews, Soups | No Comments »
Posted on 21 April 2007 by Shannon
Many of you will wonder why I am even bothering to post a recipe for a green salad. But I think those readers who are newly arrived in the kitchen will find these guidelines helpful. This recipe is easy to memorize and customize. Once you have it down, you will be able to bring a [...]
Filed under: Basics, Classic Recipes, HowTo | Tagged: Bread, Croutons, French, Salad Greens, Salads, Vegetarian | 10 Comments »
Posted on 25 March 2007 by Shannon
It was my second wedding anniversary this week. My husband, who does many things right, remembered to send me irises, my wedding flower. We took the day off from work to spend together, finishing with a memorable dinner and a fantabulous crème brulée at what has been dubbed, even in its first year, the [...]
Filed under: Accompaniments, Books, Techniques | Tagged: Comfort food, Cookbooks, Eggs, French, Gardening, Hollandaise, Home-style, Photos, Poaching, Sauces, Southern | 1 Comment »
Posted on 28 February 2007 by Shannon
When I’m hosting a dinner — particularly a family dinner — or I have to bring something to a potluck, lasagna is one of my go-to recipes. Everyone loves lasagna, vegetarian versions are still satisfying to meat-eaters, and whenever you make it, you have to make a ton.
But I never make lasagna when it’s just [...]
Filed under: Accompaniments, HowTo, Key Recipes | Tagged: Bechamel, Freezes well, French, Italian, Lasagna, Pasta, Sauces | 7 Comments »
Posted on 20 February 2007 by Shannon
Aioli is essentially mayonnaise, but mayonnaise with a pedigree. Redolent with raw garlic and olive oil, aioli is synonymous with Provence. It is used as a condiment for many dishes, including simply cooked vegetables, fish soups and seafood. It also makes an unusual spread for toasted croutons or dip for crudités.
Traditionally, aioli is made with [...]
Filed under: Accompaniments | Tagged: Aioli, French, Garlic, Make-ahead, Mayonnaise, Sauces, Vegetarian | 1 Comment »
Posted on 10 February 2007 by Shannon
February is without question the dreariest month of the year. Despite being so short, the unrelenting sequence of cold, gray days that make up February always depresses me. To lift my mood, I was craving something that promised the sensations of spring. This dish, with spring vegetables drizzled with a sauce that looks and tastes [...]
Filed under: Accompaniments, Showcasing Techniques | Tagged: Asparagus, Bearnaise, Entrees, Fish, French, Potatoes, Salmon, Sauces, Spring | 4 Comments »