Happy St. Patrick’s Day! Today we are going green with a cool and tangy kiwi-lime tart. Continue reading Going Green
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 by making her own baguettes. Crab and Artichoke Dip … Continue reading Pie in the Sky
Thanksgiving preparations are well under way. The scent of Mocha-Pecan Pies and Cointreau-Apple Tart fill the kitchen. Happy Thanksgiving, everyone! Continue reading A Taste of Things to Come
In appreciation of Nora Ephron, who, well before she became known for writing and directing quintessential chick flicks like When Harry Met Sally and Sleepless in Seattle, was one of the first authors to weave recipes into a novel. Her semi-autobiographical Heartburn uses recipes to reflect the thoughts of her main character, a food writer, who at one point is in search of the best mashed potatoes. (No … Continue reading Key Lime Pie, Anyone?
Easter was a group effort this year in DC, with friends gathering at the communal table and sharing their best celebratory dishes to serve with a cognac-marinated leg of lamb. We were too hungry to get a lot of photos… but can absolutely testify to the tastiness of everything. The menu: Slow-Roasted Leg of Lamb. Marinated in cognac, garlic, marjoram, thyme and onions, the main course was an … Continue reading Gang Activity
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 sparkling Chevalier Cremant de Bourgogne. Alongside the Roasted Turkey. Mashed … Continue reading Beyond Pumpkin Pie
If I had any sense, I’d make pear butter and call it a day. Continue reading Fresh Im-Pear-Ative