It’s time to celebrate the Lunar New Year, ushering in the Year of the Ox. For good luck (and who doesn’t need a little of that right now?) and prosperity, share some home-made dumplings, which tradition holds resemble the shape of ancient Chinese coins. This recipe and pointers comes courtesy of Three Points Kitchen’s West…
Category: Appetizers
Cheesecake Under the Tree
Here’s an appetizer (or brunch alternative) that will confound and then delight your guests—a Savory Cheesecake made with asiago and cream cheese. Diners always seem to have a hard time wrapping their heads around the combination of cheesecake and savory. Be prepared for the inevitable exclamations: “Oh . . . it’s not sweet!” followed by “Wow, that’s…
How’s About a (Meat) Pie, Dearie?
I’ve been thinking a lot about meat pies lately, brought on, no doubt, by my involvement with a recent production of Sweeney Todd. The grislier aspects of that bit of musical theater, aside, it seems I’m not the only one with meat pies on the brain. The March issue of Bon Appetit features Short Rib Pot…
The Boss
The fun of sharing a plate of peppers (along with an icy beer) is that someone is likely to get a mouthful of fire. Folks have called it Spanish roulette.
Pie in the Sky
Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles. Here’s the menu: Squash on Toast. Amelia took this a step higher…
Eastover Offerings
A dinner companion the other evening recalled his childhood in Pine Bluff, Arkansas, where dishes for the Passover seder were prepared by the housekeeper. Like a scene out of The Help, she’d then turn around and make the family’s recipes, like kugel, for her own church suppers, calling it Easter dressing. It was the perfect…
Wrap Stars
Hot out of the oven or cold from the fridge, a tuna empanada is handheld happiness.
1. . . 2. . . 3. . . Strukli
Sifting through the leftover magazines at my local coffee shop, I came across a copy of the esoteric food journal Gastronomica. When what to my wandering eyes did appear, but a story about the Croatian dish strukli, “The Best Dish in the World.” Really? I have a vague recollection of my mother making strukli when I was young, a…
Enter the Dragon
Funny how certain holiday traditions and foods crop up in different cultures, no matter how diverse. Witness the bowl of tangerines, symbolizing health and long life (especially with the leaves intact), that’s ubiquitous for the Chinese New Year, which starts today. My Eastern European family always kept the same bowl of tangerines on the table throughout…
Beyond Pumpkin Pie
This year’s Thanksgiving feast chez Kate focused on new combinations of traditional ingredients. Case in point: to liven up the pumpkin portion of the meal, Kate served up fresh-baked Slow-Rising Pumpkin-Thyme Dinner Rolls. Warm from the oven, they were a lovely way to start the dinner, spread with some Cheddar-Cava Spread and a glass of…
Three Points Kitchen 