I really love to cook, and I spend part of every day reading or writing about food. I enjoy planning menus, inventing recipes and grocery shopping (most of the time). I go to farmers markets once or twice a week … Continue reading →
This glaze seals the pores of fish, meat or chicken during high heat cooking (roasting, grilling, or frying). The seal prevents loss of natural juices, and the Dijon herb combination adds delicious, basic flavor. I promise that this glaze will … Continue reading →
If you can’t get Patak’s Garam Masala Curry Paste® this is a good substitute. It is also a good basting sauce on grilled or baked chicken, pork, flank steak, prawns, halibut, Chilean sea bass, or other firm-fleshed, white fish. Moroccan … Continue reading →
My favorite room in the house where I grew up was the Fruit Room, an oversized basement closet behind my father’s workroom (the name was coined in deference to Mother’s annual canning efforts). The Fruit Room was a classic pantry … Continue reading →
