skip to Main Content

Spectacular Soft-Shell Crab.

If you have never tried soft-shell crabs in any way, shape, or form, you are missing out on a spring palate rite of passage! Recipes are plentiful this time of year but I love this particular version from MELISSA CLARK and the New York Times Cooking website.  Of course, I took some liberty, but the basic recipe is Ms. Clark’s: What you need: 8 tablespoons (1 stick) unsalted butter, at room temperature ¾ cup arugula leaves, stems trimmed 1 tablespoon…

Summer is on the way- Time for Pickled Red Onions

I am trying very hard to be optimistic as I sit here in jeans, Ugg slippers, and a warm sweater. It is, after all, May 3rd, and Mother Nature is really holding on tight. None-the-less, the flowers are blooming, and the deck furniture is out so let’s start thinking about grilling and summer food! Pickled red onions are spectacular. They can be used in anything from salad, to fish tacos. The acidity and texture are a welcome addition to summer…

Ready? Set? Create!

Unlike baking, in my opinion, cooking is a blank slate, free from scrutiny, judgment or limitation. Each week, Chip and I make a pizza from limitless possibilities. We have used duck, eggs, peaches, pears, and probably over 2 dozen different types of cheese. Chip is having hand surgery on Monday, so this is our swan song pizza night for a while anyway. This jump started my mind into thoughts of other dinner possibilities for the weekends. I have quite an…

Looking for an easy Friday night appetizer? Endive.

The work day is done, and you are looking for a little snack before you order your Friday night pizza or maybe prior to going out later on this evening. Look no further. Endive There is actually a website for endive, http://endive.com/what-is-endive and they share recipes and some scoop, no pun intended, on endive: “Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor…

It’s Friday (pizza) night, but time for an amendment to the menu.

I love pizza, especially Chip’s pizza. Outside of that unfortunate incident when he broke my finger with the bowl of pizza dough, pizza night is one of my favorite nights. Tonight, we are making a hot Soppressata and Manchego spicy pizza with honey drizzle. But with the haze of holiday overeating hanging heavy over the kitchen, and my midsection, I look for an alternate or addition to the pizza night menu. Something light and fun. I searched my recipe books…