Category: Articles

  • There is no life without garlic

    Once upon a time, someone offered me a garlic pill. “Pssssst, little girl, wanna garlic pill?” No offense, but you gotta be kidding me. Garlic is one of my favorite foods, right up there with chocolate and steak. If I’m going to consume garlic, I want to taste it! The trick with garlic is to…

  • Drinking your daily acidophilus, or thoughts on yogurt

    I grew up in the 1970’s, when Dannon’s advertising campaigns convinced Americans that yogurt was good for us to eat. My parents never actually bought the stuff, only my older sisters, leading me to think that yogurt was some sort of adult treat, like beer. Once I grew up, I not only got to eat…

  • Tips for Feeding Your Friends

    January is a dark and dreary month, when you’d expect to hole up like a gopher after the Christmas party season. But wait, the party season isn’t over! As I wrote a couple of weeks ago, there’s Carnival, an excuse for nonstop parties from Epiphany to Mardi Gras. And last year, I wrote about Burns…

  • Dim Sum in Seattle: That’s entertainment!

    I’m not a big fan of restaurant Sunday brunches. The ones in my price range usually involve a buffet, with rubbery scrambled eggs, overcooked bacon, limp French toast, pale and colorless fruit, and, occasionally, a bored chef in a tall hat serving prime rib. Given a choice, I’d much rather stay seated for my meal…

  • Let them eat (king) cake

    On the feast of the Epiphany, January 6th, my husband’s mother baked a cake. Not just any cake, though — a king cake. It came from a fancy mix we’d picked up a couple of years ago at the French Market in New Orleans. Essentially, it’s a glazed, praline-filled brioche with purple, gold, and green…

  • What’s your lucky food?

    Until I reached adulthood, New Year’s Eve was a lame holiday. If I was lucky, my parents would stay up with me to watch the ball drop on TV, otherwise, it was a dud. I’d sit in my room, watching the clock and feeling sorry for myself because I was the only person in the…

  • The History of our Recipes

    Browsing our website, you might wonder where all these hundreds of recipes came from. I have always been an incorrigible recipe-clipper. Show me two or three recipes in the Sunday paper, and I’ll invariably need to clip one of them. Over the years, I had compiled hundreds of little clippings in a set of hanging…

  • Pumpkin Tips

    What to do with leftover canned pumpkin? Store leftover canned pumpkin in airtight container in fridge up to 2 weeks, or freeze for 3 months. How to achieve perfect pies? Bake in a preheated 425 oven for 15 min, then lower heat to 350 for 40 to 50 min. Bake a pumpkin pie in the…