Chasen’s Chili and Champagne

Chasen’s Chili.  Once upon a time, Hollywood stars served it at Oscar parties and soirées. Legend has it that Elizabeth Taylor loved this chili so much she had orders of it flown to Rome while she was filming Cleopatra (and conducting a torrid affair with co-star Richard Burton). The list of ingredients is pretty simple in comparison…

Flipping the Bird

For some oddball reason, we managed to roast the Thanksgiving turkey upside down, without anyone even noticing until the master carver of the house, preparing to slice up the bird, asked why it was placed breast down on the presentation platter. We still can’t explain that one, but the surprise result was a turkey that yielded…

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…

Upside-Down Sides

Everyone’s always on the lookout for holiday side dishes with a twist. Quite by accident, this year’s Thanksgiving table included sides that turned assumptions about certain ingredients upside down, offering savory  bites where sweet was expected, sweet where savory is  usually a given. It began with the cranberry sauce. Cranberry Salsa —“What is this? I’ve…

Bierock and Roll

The bierock’s modest ingredients and homey appearance belie how tasty it is, especially with a dab of horseradish sauce on every bite.

Risotto Mio

I must be suffering a rice deficiency because all I seem to crave these frigid winter days is risotto.

End of an Era

It’s not the end of the world. But the Mayan calendar winding down on one cycle and hearalding a new age is as good an excuse as any to celebrate the glorious food of the Yucatan

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…

Picking up the Pieces

I don’t get last-minute panic about packing or passports or plane tickets before I travel. I worry more about what might go to waste in the refrigerator while I’m gone–and whether I will have anything to eat when I get back.

Carolina on my Mind

When our friend Angela entertains guests on her home turf–the beautiful and vibrant Charleston, South Carolina–she channels centuries of Southern hostesses and does hospitality proud. Perchance, on steroids.