Archive for the ‘Dips’ Category

I created this recipe as part of the menu for an industry-night at Paul Mathew winery’s new tasting room. I love it because it has cheesy deliciousness and is fragrant with herbs and lemon zest. It works well with sparkling wines and wines higher in acidity, like Muscadet or Sancerre. This dip makes crudité much [...]

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Its only two weeks to moving day now and life is a little surreal around here. We are in crazy packing mode, and I’m trying to fit in visits and goodbyes with friends wherever I can. Nearly two decades in Brooklyn went so fast and I still can’t really believe I’m leaving. I think its [...]

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We were at Chelsea Market today after walking the High Line, in Manhattan. Frankly, we were looking for a restroom, but we stumbled upon an Amy’s bread giveaway instead. I guess it was the end of the day for them so they just placed the rack amongst the throng that was pulsing along the hallways [...]

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I have a confession to make. Although I am a die-hard foodie, I don’t actually watch much food TV at all. However, one of my guilty pleasures is to occasionally watch Nigella Lawson. It’s food porn for me, with all of the heavy cream and butter that she lavishes on her dishes, and the coy [...]

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“We are always getting ready to live but not living.”- Ralph Waldo Emerson Its official. I have spring fever. Every year when the days get longer and the magnolia trees get full with lush pink blossoms, I get a spontaneous infusion of energy and spark that makes me want to stay up late, hang out [...]

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This dip is like a grown-up French Onion Dip with more personality. I love it with the multi-grain flatbreads as an after-work snack. Its VERY easy to whip up and has tons of flavor, and doesn’t pack a calorie wallop.

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I’ve had many friends that have told tales about how baked kale can be a tasty treat. I think that I had viewed these claims with a certain degree of skepticism. That is, until I tried them at a friends’ party a few weeks back. I couldn’t believe how much they tasted like potato chips [...]

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This was one of the many recipes I created to use the latest 20-pound zucchini from the Catskill garden. I also made a Chocolate-Zucchini Bundt Cake that rocked (more on that later.) The fritters are based on a recipe that I saw on Edible Santa Fe. These pancakes are light and fluffy but satisfying enough [...]

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